Shepard avocados, known for their smooth skin that remains green from "tree to table," are marketed as the alternative to Hass avocados. Typically available from February to April, they constitute approximately 15% of Australia's total avocado production, bridging the gap between Hass seasons.
These avocados are reported to ripen more swiftly than Hass, offering a milder, sweeter taste with a creamy texture. Unlike other varieties, they are less susceptible to browning. For ripeness, consumers are advised to gently press near the stem rather than relying on color.
According to Jack Wilson of All Aussie Avocados, most Australian Shepard avocados are sourced from Far North Queensland, including areas such as Mutchilba, Tolga, and Mareeba, which experienced flooding earlier this year. "This meant the farmers couldn't pick for a couple of weeks, so there is plenty of fruit starting to come through now which means they are great value," he notes.
Wilson indicates that the Shepard season generally spans from late February to May, with a gap in Australian Hass availability until ANZAC Day. "Because the farming communities that supply Shepard avocados to Australia have been affected by the floods, they will really appreciate the support," he adds.
Trevor Wilson from Wilson's Fruit and Veg highlights the value Shepard avocados offer compared to Hass. "Unlike other varieties, they stay beautifully green from purchase to when you're ready to use," he mentions. "To find the perfect creamy Shepard, look for one with a slight give near the stem. The best part, if you only need half at a time, the other half stays green and fresh."
Source: RetailWorld