When to Make the Switch From a Hass vs Shepard Avocado
When Avocados Change Faces
Each year, between late summer and early autumn, Melbourne’s fruit stalls quietly shift in colour. The familiar, dark-skinned Hass avocados give way to smooth, bright green Shepard avocados. For regulars at Queen Victoria Market, it’s a gentle sign that the seasons are turning.
Your morning toast might feel a little different for a few months – firmer, lighter, maybe with a hint of tang – but that’s part of the charm of eating with the seasons. At the Market, these small changes set the rhythm for the year, reminding us that the best produce comes from letting nature lead.
Hass vs Shepard Avocado: Spotting the Difference
The Hass avocado, the one most of us know best, darkens as it ripens green turning to a deep brown. Its creamy flesh is ideal for spreading, blending, or scooping straight from the skin.
The Shepard avocado stays bright green even when ripe. Its flesh is firmer, with a fresh, almost lemony flavour. Shepard’s hold their shape beautifully in salads or sandwiches and stay greener once cut, meaning less waste and more colour on the plate.
Whether you lean Hass or love a Shepard, there’s room for both on Melbourne’s tables. Each marks its moment in the year.
Shepard Avocados in Season
Shepard avocados arrive from Queensland around late February, right as the city eases out of summer. Through March and April, they’re at their best at Queen Vic Market’s fresh produce stalls – firm, fragrant, and full of flavour.
By May, the first Hass avocados begin to reappear as the cooler months settle in. The simplest tip? Ask your greengrocer what’s ripening now. Our traders know which growers are having a standout season and which fruit will be perfect today or later in the week.
How to Tell When a Shepard Avocado Is Ready
If you’re used to watching Hass avocados darken, Shepards might seem a bit mysterious. But there are easy cues:
- Feel
Gently press near the top. If it gives slightly and springs back, it’s ripe. - Look
The smooth skin changes from glossy to softly matte. - Wait
Leave them at room temperature for a few days, or speed things up by keeping them next to a banana.
Local tip: traders are always happy to help you find the right fruit, whether for your lunch today or later in the week.
Fresh Ways to Enjoy Shepard Avocados
With their firm texture and clean flavour, Shepard avocados shine in dishes that celebrate freshness and crunch:
- Toss them through salads with citrus, herbs, or crisp greens.
- Layer in sandwiches or sushi bowls for neat, vibrant slices.
- Dice into salsa with Market-fresh tomatoes and a squeeze of lime.
- Smash lightly on toast with feta, chilli, or herbs from your favourite stall.
Because they brown slowly, they’re great for picnics at Flagstaff Gardens, work lunches, or a weekend breakfast at the Market. Pair them with a loaf from Andrew’s Bread Shop and a few sun-ripened tomatoes from one of the Market’s heritage greengrocers.
A Seasonal Invitation
As autumn takes hold, wander through Queen Victoria Market’s produce halls and follow what catches your eye. Ask about the Shepards, try a new way of preparing them, and taste the season in every slice.
Choosing a Shepard avocado is more than changing varieties – it’s keeping in step with local growers, seasonal cycles, and the shared pleasure of good food in good company.
