Stay trendy and serve up avocados all year round

FRUIT LOGISTICA’S 2019 trend forecast says consumers want more healthy, convenient fresh foods, while Hospitality News’ 2019 restaurant predictions say the buzzwords ‘clean eating’ and ‘environmental sustainability’ are fast influencing global menus, which favour fresh, plant-based meals. Boasting high amounts of heart-healthy monounsaturated fat, avocados make nutritious, convenient meals and serve as an excellent base for plant-based dishes.

These are also among the reasons that demand for avocados has steadily increased. To sustain this demand, both locally and internationally, the South African Avocado Growers’ Association (SAAGA) says the country currently boasts 17 500 hectares of commercial avocado orchards. This area is expected expand at a rate of 1 000 to 1 500 hectares per annum. In addition, many South African growers have begun planting in new areas so the fruit can be harvested earlier, at the beginning of the season or later, at the end of the season, to supply the local market year round and reduce reliance on imports from November to January.

SOUTH AFRICANS LOVE AVOCADOS

Ensuring a constant supply of avocados is essential as they have become an integral part of the South African diet and actually an ‘emotional purchase’ for shoppers, who actively seek out good quality avocados.

These findings emerged in SAAGA’s 2019 qualitative and quantitative research survey, conducted in January and February to gauge consumers’ perceptions of avocados at key retail outlets. The results showed the majority of respondents were not loyal to their regular retailers when buying avocados, favouring quality over loyalty, and although some would decrease avocado purchases out of season, they were prepared to pay more for the fruit when they did buy them. Poor avocado quality was also enough to dissuade consumers from shopping at specific retailers altogether, with a huge percentage of respondents stating that stores with consistently poor quality avos, avos that went bad too quickly after purchase, and stores where bad avos weren’t removed from display, would lose their support. SAAGA will be working with retailers to assist them with improving the quality of avos in-store, and to better educate fresh produce buyers, merchandisers and consumers.

A DRAWCARD FOR CONSUMERS

‘Avocados are a potential drawcard for retailers to attract consumers into their stores,’ says Derek Donkin, Subtrop CEO. ‘Most respondents claimed to shop specifically for avocados every week or second week, and subsequently bought other products while in the store. It follows that activities drawing consumers into stores to buy avos would have a positive knock-on effect on overall sales. While it’s difficult to tell if this would be the case for restaurants too, anecdotal evidence and dining forecasts suggest eateries will be increasingly supported in 2019 based on the availability of plant-based, whole food dishes, including those with avocados.’ It’s safe to say that no matter what the trend, avos are a must on any self-respecting store shelf or restaurant menu.

2019’s trendiest avocado recipes

VEGAN AVOCADO AND HUMMUS FROZEN LOLLIES

Ingredients

• 2 Avocados, peeled and chopped

• 100g Hummus

• 5ml (1 tsp) Dijon mustard

• 5ml (1 tsp) Crushed garlic

• 1 Lemon, juice and zest

• Pinch of sea salt

• Freshly ground black pepper

• Sesame seeds to garnish

Method

1. To make, place all the ingredients in a blender and blend until smooth and pourable. Add a few of teaspoons cold water if necessary.2. Pour into popsicle moulds and freeze for six to eight hours.3. Unmould, dip into sesame seeds to garnish and keep chilled until ready to eat.

AVOCADO NOSH BOARD

Nosh boards and sharing platters are all the rage. Avocados alone are a complete meal, and need only a few accompaniments to complete the board.Try a selection of mini vegetables such as carrots, radishes and cucumber wedges along with bread sticks or cheese straws and add some edamame beans, vegetable crisps, olives and fried capers.

AVOCADO, COCONUT AND COCOA POPSICLES (VEGAN)

Ingredients

• 2 Ripe avocados,

• 200ml Coconut water, or coconut milk for a creamier texture

• 15g Good quality cocoa powder

Method

1. To make, place all the ingredients in a blender until smooth and pourable. Add a few teaspoons cold water if necessary.

2. Pour into popsicle moulds and freeze for six to eight hours.

3. Unmould and garnish with grated fresh coconut, keep chilled until ready to eat.

AVO TACOS WITH CRUMBED AVO WEDGES

Serves 4

Ingredients

• 2 - 3 Small avocados, preferably slightly under ripe and firm

• 2 Eggs, whisked

• 100g Plain flour

• 150g Bread crumbs (panko or plain)

• 50 ml Oil

To serve

• 4 Corn tortillas

• Roasted sweetcorn

• Diced tomato

• Chopped avocado

• Spring onion

• Coriander

• Lime wedges

Method

1. Preheat oven to 180°c if oven baking

2. To crumb the avocado, prepare three separate bowls with flour, beaten egg, and breadcrumbs, and arrange in assembly line order of flour, eggs and breadcrumbs.

3. Slice avocados lengthwise, remove pip and skin and cut into wedges

4. Dip wedges in flour, followed by egg and then crumbs, place on a baking sheet and repeat until all the wedges are coated.

5. Drizzle the oil over the wedges and bake until golden brown around 20 - 25 minutes. Alternatively heat oil in a shallow frying pan and fry in batches until golden (roughly 8 - 10 minutes on each side).

6. Remove from pan or oven and allow to cool slightly.

7. Serve tacos with accompaniment on corn tortillas, garnish with fresh coriander, lime wedges and a good grinding of sea salt and black pepper.

South African Avocado Growers’ Association – www.avocado.co.za