Avocado

From November to April

Thanks to the work of our technical and agronomic team, we produce excellent quality avocados with a high dry matter percentage (exceeding 25%), ensuring optimal creaminess and flavor. Furthermore, our micro-irrigation systems allow us to maximize water consumption efficiency in avocado cultivation, keeping it only slightly higher than that of a lemon grove. Environmental sustainability is central to us: offering organic Sicilian avocados also allows consumers to reduce the environmental impact of their food choices by avoiding reliance on imports from the Southern Hemisphere.

The processing method for our organic avocados includes manual harvesting using scissors or shears to prevent damage to the peduncle, sorting based on size and degree of ripeness, cleaning, and packaging in suitable boxes or containers. Avocados are generally marketed in a “pre-climacteric” state (not yet ripe), allowing them to complete ripening along the distribution chain or at the end consumer’s home.

Avocados ripen at room temperature; if they arrive at home green, keeping them in a paper bag with apples will speed up ripening. Once soft to the touch, they should be consumed promptly or stored in the refrigerator for 2–3 days.

Regular consumption of avocado provides various benefits: it contributes to cardiovascular health thanks to monounsaturated fatty acids and potassium, supports cellular protection and skin health due to high levels of vitamin E and carotenoids, promotes intestinal well-being through a high amount of soluble fibers, helps regulate blood sugar and reduce LDL cholesterol levels thanks to phytosterols, and provides long-lasting energy, making it highly suitable for athletes.

Avocado is appreciated in the kitchen for its versatility and creamy texture. It can be consumed raw in salads, spread on bread, or blended into sauces and smoothies. A classic at Casa di Melo, BioSikelia’s Bio Hotel partner, is the Sicilian Guacamole made with our organic avocados: discover the recipe here.