Avocados have become increasingly popular, not just in kitchens but also in home gardens.
Growing avocados can be a rewarding experience, providing a fresh and continuous supply of this super food with their creamy and nutrient-rich fruits.
Here are a few tips on how we grow avocados here at Tullamore Farm.
Avocados come in several varieties, each suited to different climates and growing conditions. The most popular type is the Hass avocado, known for its rich flavour and creamy texture. Other varieties include the Fuertes, Sheppard, and Pinkerton avocados.
When selecting a variety, consider your local climate. Hass avocados thrive in warm, Mediterranean-like climates
People are sometimes a little reluctant to grow avocados because they can get quite large and they can attract the wildlife.
Consider your options, minimise the risks and perhaps you will be enjoying your own fresh avocados.
The main way we enjoy them is cut in half, add salt and pepper and eat with a spoon. Simple and delicious.
We prune ours every August and ensure we take the lower branches and any crossing plus those reaching for the sky. This keeps a nice compact tree with plenty of energy and health to punch out lots of tasty Avocados.
To date we have had no issue with fruit fly or the wildlife but we do harvest when a reasonable size and allow them to ripen inside.
Most varieties purchased are grafted and this gives most home growers a better chance of getting the tree established.
Once established they are very hardy and do well here in the Scenic Rim.
We fertilise our established trees yearly with some of our well made compost and keep them well mulched.
Avocados do not ripen on the tree; instead, they mature and then ripen once picked.
The time from flowering to maturity can vary depending on the variety, typically taking six to eighteen months.
To check if an avocado is ready to harvest, pick one and let it ripen indoors.
If it softens within a few days without shrivelling, you can then begin to harvest the rest.
