To put it gently, they don’t have the same fan following as the beloved Hass. And we get it. They can be rock hard, watery and if you dare try to mash one, you’ll spend 20-minutes getting a serious arm workout.

Shepard avocado season in Australia typically runs from February to April. So, hang in there, we’re nearly through the thick of it!

But let’s be real, we’re not going cold turkey while we wait for the return of the Hass.

So, to help you make the most of the dreaded Shepard, keep scrolling for our top tips on how to ‘actually’ eat them

Two good thing about Shepard avos.

• They don’t brown! Shepard avocados don’t oxidise as quickly as Hass avocados. This means that they keep they green colour for longer, so that when you make your sandwich in the morning it won’t be brown mush by 1pm!
• They hold their shape (yes, this one is a stretch).When you see perfectly sliced avo on your toast at the cafe, or perfectly diced cubes in a salad, it’s likely a Shepard avo! Yes, they’re a nightmare to mash, but instead of making smashed avo for breaky, try slicing instead and topping with your usual fave toppings. It’ll be packed with flavour AND look good too.

3 recipes that Shepard avos are actually good for:

Hot honey chicken and halloumi bowls

These bowls are all things sweet and spicy! The diced avo adds a creamy touch in amongst the sweet and spicy flavours. Pumpkin, mango, honey and halloumi? With chicken and crispy chilli oil? Yes please!

Savoury breakfast bagel

This bagel recipe will top the one from your fave cafe. It’s quick, easy and perfect for beautifully sliced avocado.

Sushi salad

Sushi and avocado are a match made in heaven. So this sushi salad should be a ‘must’ on your list to try. The diced avocado will hold its colour all day and is packed with all the sushi flavours you know and love.