A family avocado grove
Good taste runs in the family
One family, one grove, and a habit of checking every fruit by hand. Here is what we grow, and how to tell when yours is perfect.
An avocado ripens off the tree, never on it. Check the skin and press gently near the stem to know when it is ready.
Eat in 2–3 days
Leave it in the fruit bowl, away from the fridge. Stem cap still on and slightly green underneath means it is on track.
Best for slicing on toast
Three varieties, each picked in its own season. Each one has its own season and its own way of showing it is ripe.
Pebbly skin that turns near black when ripe. Rich, nutty and creamy. The one most people mean when they say avocado.
Apr – Sepmain harvestSmooth skin that stays green when ripe, so press, don't look. Lighter and buttery, lovely in salads.
Jun – Augshort seasonThe big one, up to a kilo a fruit. Mild and juicy, the family favourite for a whole bowl of guacamole.
Feb – Maylimited treesWe would rather pick fewer and pick right. If it is not good enough for our own table, it does not leave the grove.
GilmereRead the skin, press gently near the stem, and be patient. A good avocado is worth waiting one more day for.
PauloThe grove started with a handful of trees planted next to the house. Now it fills the hillside, and every tree is still looked after by the family.
We pick by hand, a few trees at a time, and check every fruit before it goes anywhere.