The avocado

What’s breakfast without egg, avocado and sourdough? The crocodile skinned fruit has moved in as the new (and healthier) best friend of eggs – sorry bacon but too much unhealthy saturated and trans fat increases your risk of heart disease.

Originally from South-Central Mexico, the alligator pear’s Australian journey began in 1840. Grown first in the Royal Botanical Gardens in Sydney, it was slow growing until the 1960s’. Primarily grown in northern and central Queensland where they reach maturity over winter, the Avocado began to drift southward in the 60s’ popping up in southern NSW and Western Australia. This allowed 'avo' to become a staple that could be found at the local supermarkets all year round. From then on the fruit began to flourish into our households and grow in our hearts.

Now Australia produces a massive 66,000 tonnes of avocados a year. The varieties Hass and Shepard are the most well-known with Hass having 80% of production and Shepard about 10%.

Why so healthy?

By eating avocados regularly you are giving your body a lot of what it needs be at its best.

The avocado is full of:

• Powerful antioxidants
• A broad spectrum of vitamins such as vitamin C, vitamin E, Vitamin K and B vitamins like B5, B6 and folic acid
• Anti-inflammatory and cholesterol reducing phytosterols
• Valuable minerals like manganese, copper, magnesium and potassium
• Beneficial levels of dietary fibre.

Why so good for the heart?

Avocados are one of the few fruits that are also a healthy fat food. A 50g serve (or a quarter of an avocado) contains just 6g of total fat, that's around the same amount of fat as in a teaspoon of cooking oil. Avocados are particularly rich in healthy monounsaturated fats. A healthy varied diet high in fruits and vegetables, such as avocado, has been shown to reduce the risk of heart disease and contribute to good heart health.