Reed avocado. My verdict.

In yesterday’s post I wrote about buying a Reed avocado for the first time. After a day of ripening with a banana I tried my first Reed avocado. When I picked it up it was still firm to hard. As I sliced through to the seed it didn’t feel green and felt like a just ripe avocado should. On cracking it open though the flesh is very light and creamy. There was also a milky substance which oozed between the skin and flesh. I had been warned of this by Instagram and Twitter friends.

The avocado accompanied a piece of skinless chicken thigh which had been in a moderate oven for forty minutes, a cob of sweet corn which had been oven cooked with the chicken too. The chicken sat on a bed of mashed potato which I had prepared through a ricer and had a little light cream and olive oil spread added.

Chicken with Reed avocado | I like my potato ‘mashed’ with a ricer, that said, I like it having a slightly rustic and rough look.

Chicken with Reed avocado | The avocado looks like it isn’t ripe, yet it is soft and creamy. I was so happy it wasn’t stringy which is what I really feared.



The flesh was soft and creamy, it didn’t have a strong flavour of avocado so this may suit some people who don’t like a strong flavour. It wasn’t stringy which was a big plus for me. The flesh itself tasted nice with the corn and potato.

I have another Reed avocado which I will use tomorrow night. We’ll see how that goes. At the moment, the Hass avocado remains the variety of choice for me.


8 thoughts on “Reed avocado. My verdict.

  1. Hass – thumbs down is the winner! The look of this avocado reminds me of the green shiny skinned variety that sometimes show up in our grocery store. They are watery and bland!

  2. I must admit, I’m a Hass girl too. I really miss buying avocados in Queensland – you can always by a ripe one on demand (which seems impossible in Canberra). And there is nothing better than picking up a bag of avos at a roadside stall after a trip to the hinterland!

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