12-Pack Monthly Seasonal Subscription
$54.00 on the 8th of each month
Subscriptions are closed for the 2016/17 season but you can still order gift boxes – perfect for Christmas!
We offer a twelve-pack of our delicious avos as a monthly subscription to customers in Victoria, NSW and ACT. These are sent out once a month – you will receive an email alert when your order has been dispatched.
Price excludes postage. Click Sign Up Now to calculate your postage rate.
Out of stock
First payment: June 8, 2017
About Seasonal Subscriptions
A seasonal subscription ensures that you will receive six deliveries of avocados (Bacon and Fuerte for one month each and Hass and Reed for two months each). We are at the mercy of the elements so we can only send them out when they are ready!
Our 2016-2017 delivery roster is:
July – Bacon
August – Fuerte
September – Hass
October – Hass
January – Reed
February – Reed
*Subject to change depending on seasonal conditions.
About the Fuerte
The Fuerte is a larger, pear-shaped avo, which we harvest in early autumn. Fuertes have a smooth and very thin, almost Kermit the Frog-green skin with a creamy, pale green flesh inside. As with all our avos, they taste great and are especially fantastic in pastas and salads. A Fuerte is ripe when it is bright green and yields to gentle pressure.
Tips for Storing & Eating the Fuerte
Like the Bacon, the Fuerte’s thin skin means it needs to be handed with a bit extra love to avoid bruising. We recommend ripening your avocados naturally at room temperature in a fruit bowl, for around 10 to 15 days. A Fuerte is ripe when it is bright green and yields to gentle pressure.
They’re so delectable that it’s unlikely you’ll have any left in the fruit bowl once they’ve ripened, but, on the rare chance that you do, transferring them to the fridge may prolong their life for one to two weeks. Keep in mind, though, that like the Bacon variety, refrigerated Fuertes don’t keep for as long as the Hass and Reeds, so you may need to gobble them up a bit more quickly!
Fuerte avocados are best used for smashing with some feta cheese, mint, lemon juice, salt and pepper and piling on thick sourdough toast. Or use a stack of them in a fresh, summer pasta sauce with finely chopped Spanish onion, tomatoes, basil, garlic, capers, a splash of red wine vinegar.