What to look for
As the skin doesn’t change colour, picking a ripe Shepard can be confusing, but there is a simple trick to choosing the perfect one every time. Instead of looking at the skin colour, press gently near the top, and if it gives a little, it is ready to eat.
Shepard avocados are available year-round.
If your Shepard avocado isn’t quite ripe, you can leave it on the kitchen bench for 1-3 days to ripen, or place it in a paper bag with a banana to speed up the ripening process. You can then pop your avocado in the fridge to keep it at the perfect ripeness for 2-3 days.
How to Prepare:
Cut round the avocado length ways, going right into the stone, then pick it up in both hands and twist to separate the two halves. Replace the stone in the remaining fruit and cover the whole tightly with plastic wrap.
Avocados contain nearly 20 vitamins and minerals, including vitamin C, vitamin E, potassium, and folic acid. They are rich in dietary fiber, and are known for being a good source of monounsaturated fat, second only to olives among fruits in oil content. Avocados have earned the nickname “nutrient-boosters” because they can enable the body to absorb more fat-soluble nutrients of other foods served in combination with the avocado.
Ways to Eat
- With their slightly firmer flesh, Shepards are great when sliced as they hold their shape well.
- Shepards don’t brown when cut, so they also look great placed on top of your favourite dishes.
- You can try Shepards diced in a chunky salsa, sliced on toast or sliced and mixed in a fresh salad.
*Brand will vary depending on availability