Although due care is taken to update prices regularly, this product's price may vary from day-to-day due to weight, availability and size. The pattern of growth of the avocado plant varies with the variety. Some are tall and upright, while others are low and sprawling. Although some avocados are still grown from seeds, the majority of growers’ plant grafted trees. Avocados only ripen once they are harvested with this process taking a couple of days to a few weeks if allowed to occur naturally. It is advisable for the purpose of retail to stock both sprung fruit (fruit subjected to a controlled amount of ethylene to hasten ripening) and unripe fruit. To ascertain whether the fruit is ripe, cradle the avocado in the palm of the hand, gently press around the stem end, and if it yields slightly the avocado is ready for eating. Colour is not a good determinant of ripeness as the only variety that experiences a change of colour as it ripens is the Hass. Hass change from green to a purplish black when ripe. All other varieties are green when ripe. The avocado fits happily into anyone’s daily diet, whether it is for breakfast, lunch or dinner. Slice onto toast, alone or with bacon, tomato, cheese or simply a dash of pepper. Incorporate cubes or slices into salads for a contrasting creamy texture. Blended avocado flesh makes beautiful dips, or toppings for baked potatoes and soups. Traditionally known as the perfect accompaniment for seafood, it also compliments chicken, veal and beef. It is also ideal in, and served with, many Mexican, Italian and Indian dishes. The simplest way to prepare an avocado for use is to cut the flesh lengthwise around the seed and twist both halves gently to separate. Insert a sharp knife into the seed by giving it a gentle tap, twist and lift out. To peel, strip skin from fruit, beginning at the stem end and then use as desired. Avocados thrive in warm areas, with rich alluvial soil and good rainfall. Adequate drainage is essential, as although they need plenty of water, they cannot tolerate “wet feet”. Little pest control is needed, however fungicides, often together with a soluble fertiliser, are commonly sprayed over avocado groves. It is a native of Central America, Mexico and the West Indies. Proof of the existence of avocados in Mexico, Central and South America as early as 291 B.C. can be found in the Mayan records and Aztec picture writing. Owing to its high nutritional value and pleasant flavour, the Indians have used it as a staple food for thousands of years. The avocado first appeared in Australia in the early part of this century, when seeds were brought in from the West Indies. It was in 1928 that the first trees were planted in the Sunraysia district. The Fuerte variety was brought in from California and planted at Redland Bay in 1930. Further crops were introduced to local districts. In 1974 many trees died from waterlogging, which led to high prices being paid for remaining fruit. Many people saw these high prices and planted trees. These trees are now fruiting which has resulted in large quantities of fruit in the market. In 1985 there were approximately 200 000 trees in Queensland and by early 1986 the avocado industry was worth $12 million. Australia has become a world leader in terms of production. Queensland is the leading producer of the states with New South Wales and Victoria also producing significant quantities. Good source of vitamin C, vitamin E, niacin and potassium. Contains mono-unsaturated fats. The avocado has been quoted in The Guiness Book of Records as the most nutritious fruit known to man. It is the best energy source in the fruit category, making it an excellent food for active, growing children. Avocados are a good source of vitamins B6, E and folic acid and are a useful source of vitamin C and potassium. Avocados also contain some B2, B3 and the essential fatty acid, linoleic acid. 820kJ/100g. Avocados do not contain cholesterol. Cholesterol is present in animal fats not in fruit and vegetables. Avocados contain mono-unsaturated fats that help lower blood cholesterol levels.