Advice Column, Health, Nutrition, Recipes

It’s All About the Hass

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Did you know that the Urban Dictionary defines the word Hass as “anything kick ass”? We’d say that with the Hass avocado’s rich, nutty, addictive taste, they got that absolutely right! 

Named after California postman Rudolph Hass, who grew the first tree of its kind from a seed he bought in the 1920s, the Hass avocado cultivar has a thick, pebbly skin and a creamy, slightly nutty tasting flesh. The skin colour of Hass avocados assists in telling whether the fruit is ripe: they usually turn from green to a dark purple-brown as they ripen. 

But enough of the biology and history lessons; Hass is actually the world’s most popular avocado cultivar, and it’s not difficult to understand why. Besides the fact that the Hass a wonderfully luxurious taste, its thicker skin allows for a longer shelf life. And luckily for us South Africans local Hass avocados are available all the way from March until November.

Recent research conducted by SAAGA, revealed that South Africans are very traditional when it comes to eating avo and prefer it with bread, in a salad or simply on its own. Try a Hass the way we all like it – on bread – but with a twist and a bit of extravagance.

For further information and avo recipes, visit www.avocado.co.za , like us on Facebook iloveavocadoSA and follow us on Instagram iloveavossa

AVOCADO BAGELS WITH FURIKAKE SEASONING 

Furikake seasoning is a Japanese seasoning of dried seaweed, toasted sesame seeds and spices, usually used on rice; it is also delicious with avocado! 

Serves 4 

Preparation time: 10 minutes 

Ingredients:

  • 4 Bagels
  • 2 large ripe avocados
  • Toppings of your choice; strawberries, radishes, micro greens, pickled red onion, 

pomegranate seeds, toasted seeds such as pumpkin and sunflower

For the Furikake:

  • ¼ cup toasted sesame seeds
  • 1 tablespoon black sesame seeds 
  • 1 sheet nori, torn into pieces
  • Pinch of sea salt flakes 
  • Pinch of chilli flakes (optional)
  • Pinch of sugar 

Method:

  1. To make the Furikake: In a mini food processor or spice grinder, whizz the all the Furikake ingredients for a few pulses to break up the nori, take care not to over blend.
  2. Assemble the bagels by slicing the avocado or cutting into interesting shapes (with 

miniature cookie cutters), top with toppings of your choice and sprinkle with the Furikake.  Remaining Furikake will keep stored in an airtight container for up to a month. 

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