Jim and Lois Carney's guacamole Recipe.
Jim and Lois Carney's guacamole Recipe. Jim Carney

Avocados have sprung...how to make the most of them

MOST of us love a smooth and creamy avocado and with the season in full swing we're sharing some tasty recipes and tips for the whole family.

Jim Carney, the owner and operator of Avocado Ridge just outside of Childers, supplies avocados to all the major supermarkets and markets across the country.

While guacamole is his all-time favourite avocado recipe, he says the avocado cheesecake is a winner for anyone with a sweet tooth.

When it comes to quickly ripening your avocados at home, Jim said the best way is to put it in a bag with a banana or apple.

"Bananas are high in ethylene gas and this is what helps the avocado ripen," Jim explained.

Before being put on the shelves, Jim said the bigger supermarkets use a process called "springing the avocado" where ethylene accelerates the ripening of the fruit at room temperature.

"Once the avocados are sprung, they should be ripe by the time they get to the supermarket," he explained.  

DID YOU KNOW: Numerous studies have shown it has powerful nutritional benefits on your health with over 25 essential nutrients including vitamin A, B, C, E and K, Copper, Iron, Phosphorus, Magnesium and Potassium.


1. Guacamole Recipe from the Carney's


Jim and Lois Carney's guacamole Recipe.
Jim and Lois Carney's guacamole Recipe. Jim Carney


2 ripe avocados, 1 tbsp lemon or lime juice, ¼ cup minced onion, 2 tablespoons of coriander, ½ ripe small tomato, ½ tsp salt.

Method: Cut the avocados in half. Remove the seed. Scoop out avocado from the peel with a spoon. Mash avocado with a fork roughly, do not overdo or put in blender.

Add all ingredients and taste.

Some like more lime, or more salt, and some add 2 tablespoons of sour cream.

Serve immediately or place cling wrap tightly over bowl touching the guacamole and refrigerate for up to one hour. 


2. Lois' Avocado Cheesecake

YUM! A favourite - avocado cheesecake.
YUM! A favourite - avocado cheesecake. Jim Carney

Crust: Packet sweet chocolate biscuits, crushed, ½ cup butter, melted. Peppermint extract to taste. 

Filling: Two tablespoons of Gelatin, ½ cup very hot water, 250 grams cream cheese - room temperature, 1 cup sugar, 1 teaspoon vanilla extract, ½ teaspoon peppermint, 2 tablespoons lemon juice, ¾ cup evaporated milk, 2 large avocados.

Method: Dissolve gelatin in hot water.  Cream together cream cheese, sugar and lemon juice until smooth.  Add extracts and evap milk. 

Puree avos until smooth and mix into cream cheese mixture.  Add in gelatin mixture and beat to froth.  Pour into chilled crust.  Chill until set, around 6 hours. 

Decorate with dark chocolate shavings on top or whipped cream.

3. Seasoned avocado for your favourite meal

Ingredients: 1 avocado, 1/2 teaspoon crushed garlic, 1/2 teaspoon finely grated fresh ginger, 1 teaspoon soy sauce.

Method: Stir together garlic, ginger and soy sauce and then set aside for five minutes to allow the flavours to blend. Cut the avocado in half and discard the stone. Divide the sauce between the avocado halves. Eat with a spoon!