Shepard avocados are the first avocado of the Australian season and are only grown in Bundaberg and the Atherton Tableland in north Queensland.
The pear-shaped green Shepards boast a firmer flesh than other varieties and the buttery, golden colour make them perfect for entertaining and catering.
The Shepard avocado is available from good fruit stores and supermarkets from mid February to the end of April.
Chef's Tips:
The surface of a ripe avocado should be slightly yielding. Avoid excessive squeezing as this bruises the fruit.
Avocados should be stored at room temperature until they are fully ripened - when ripe they should be stored in the fridge.
Salad of crushed avocado with prawns and grapefruit
Serves 6
Ingredients
2 ripe avocados
juice of 1/2 a lemon
juice and zest of a lime
1 tbs coriander leaves, chopped
1/2 red chilli, finely chopped
6 mint leaves, finely sliced
1 clove garlic, finely chopped
1 small salad onion, finely diced
2 dessertspoons fish sauce
1/2 tsp black pepper, freshly ground
1 grapefruit, peeled and segmented
24 cooked medium ocean king prawns, peeled
2 cups mixed salad leaves
2 dessertspoons rice wine vinegar
6 dessertspoons extra virgin olive oil
Method
Halve, peel and crush avocado roughly with the back of a fork.
Add lemon juice, lime juice and zest, coriander leaves, chilli, mint, garlic, salad onion, fish sauce and ground pepper.
Spoon avocado evenly on to the centre of 6 plates.
Lay 4 prawns on each plate followed by grapefruit segments.
Toss the salad leaves in rice wine vinegar and olive oil.
Place on top of crushed avocado and serve.
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