The fuerte avocado season has finished for Andrew and Belinda Burnet, from Burnbar Fruit in northern New South Wales. The couple grows three varieties of avocados on their orchard at Dalwood between Lismore and Ballina, reports abc.net.au.
For them it is all about the variety, the growing method and when to pick the fruit.
The hass is currently being harvested and the lamb hass will be ready come October. But it is the fuerte, Spanish for 'strong', that has grabbed the attention of the country's leading chefs and food critics.
"We planted fuertes because we found that our market in Canberra and Sydney, the people really like the fuertes, which you don't see too many in the shop these days," Mr Burnet said.
"They're very buttery. The average fuerte is slightly larger than a hass.''
The downside to the fuerte avocado is that the variety is more likely to show bruising and other marks.
Mrs Burnet said they tried to limit the use of chemicals on the orchard.
Mr Burnet said they were asked at least 20 times at every farmers' market whether they used sprays.
"People are very aware of it and this is why the organic rush has done so well, because people are willing to pay more money for fruit and vegetables that haven't been sprayed," he said.
