Whether spread on toast or blended into a vibrant green smoothie, avocados have firmly established themselves as a staple in the health-conscious diet.

Frequently hailed as a “superfood,” these nutrient-rich fruits offer a wealth of benefits, including heart-healthy monounsaturated fats, fiber, and an array of vitamins such as K, E, and C, along with potassium.

The avocado gained a significant boost in popularity thanks to endorsements from celebrities like Gwyneth Paltrow. Avocado toast, in particular, became emblematic of the 2010s, symbolizing the millennial approach to wellness and, at times, sparking debates over financial priorities.

Research indicates that regular consumption of avocados can lead to a reduced risk of cardiovascular diseases, improved cholesterol levels, aid in weight management, and enhance the health of eyes and skin.

Gabriela Peacock, a nutritional therapist and the founder of GP Nutrition, highlighted to the Daily Mail, “Avocados are packed with healthy fats and fiber, which are vital for energy, skin health, and longevity.”

“They are an ideal addition to any diet, offering nourishment and satisfaction while being incredibly easy to incorporate into quick meals,” she added.

Though often used in savoury dishes, the avocado is not a vegetable but is actually considered a large berry due to its fleshy pulp and a single, large seed. It is closely related to aromatic plants such as cinnamon.

Native to the Americas, avocados are sometimes known as butter pears because of their oily flesh, or as an alligator pear because of their knobbly textured green skin. 

But it wasn’t until the 1960s that they first became available in Britain, marketed as hit ‘avocado pears’ – and the foreign, oily fruit wasn’t very popular. 

In fact, many Britons didn’t know what to do with the ‘exotic’ fruit and tried serving it with custard, leading supermarkets to provide instructional leaflets. 

During the 70s and 80s, avocados were considered a luxury item, often making a star turn in prawn cocktails dished up at well-to-do dinner parties.

But by 2015, The Grocer reported that more avocados were being sold in the UK than oranges, marking their full transition from exotic novelty to everyday staple.

Hanieh Vidmar, nutritional therapist and naturopathic chef, told the Daily Mail: ‘Avocados align closely with modern food trends – they’re a whole food, rich in healthy fats, supportive of blood sugar stability, suitable for plant-based and low-carb diets, and visually appealing.’

While avocados are high in fat and calories – a single, medium-sized fruit contains around 240-320 calories and 22-30 grams of fat – nutritionists are eager to dispel the myth that this makes them an unhealthy option.

Lily Soutter, registered nutritionist BSc MSc, says: ‘One common myth is that avocados are high in fat, which automatically makes them fattening. 

‘While avocados do contain healthy fats, portion size matters, and they can be enjoyed as part of a balanced diet. 

‘Generally, a standard portion is half a medium-sized avocado, which contributes to your five-a-day. Their high fibre content can help promote feelings of fullness and satisfaction.’

From guacamole to sushi, pesto to brownies, avocados are a surprisingly versatile ingredient to have in your fruit bowl. 

Avocado is also used in cold-pressed cooking oil, ready-to-eat guacamole and skincare, such as lotions, creams and hair masks.

A recent YouGov poll saw it ranked as the 19th most popular vegetable (though technically a fruit) with almost 70 per cent of people saying they liked it.

Most avocados found in UK supermarkets are of the Hass variety, recognisable by its dark, knobbly, bumpy skin and creamy texture.

Other, less common varieties available include smooth-skinned green-skinned types like Fuerte or Ettinger. These are mainly imported from Peru, Israel, Chile, Colombia, and South Africa. 

Below, with a team of nutritionists’ expert input, we take a closer look at why avocados are a must-have addition to our daily diet – and how to make them even healthier.

Is it okay to eat avocados every day?

It’s good news for smashed avo fans as our nutritionists all agree that avocados are fine to eat every day as part of a balanced diet.

Specialist registered dietitian and author of How Not to Eat Ultra-Processed, Nichola Ludlam-Raine, told the Daily Mail: ‘Avocados can be eaten regularly and even daily if you enjoy them, but portion size matters as they are relatively energy-dense. 

‘For most people, around half an avocado per serving (per day) fits well within a balanced diet.’

Avocados are especially beneficial for pregnant women and those breastfeeding because they are packed with essential nutrients, including folate, potassium, fibre, and healthy fats, which are frequently under-consumed during pregnancy.

They can also be beneficial if you’re prone to blood sugar dips, as the unique combination of low sugar, high fibre and healthy fats helps to promote steady energy levels.

Ms Vidmar says: ‘Healthy fats are no longer demonised and are now recognised as essential, a message supported and promoted through social media and influencer culture, particularly through trends like keto and fitness lifestyle.

‘Also, healthy fats are essential for brain health, and avocados contribute beneficial fats and lutein that may support cognitive function, which is talked about a lot nowadays. 

‘They’re a fantastic contribution to the medditeraen diet, which has also gained a lot of traction in recent years.’

There’s nothing strictly harmful to pair with avocado, but it’s best to avoid combining it with very salty, heavily processed foods, or large amounts of high-fat dairy or overly strong or overpowering flavours that can mask its subtle, creamy taste. 

What is the correct way to peel an avocado?

If you’re not trained in the art of slicing, de-stoning and peeling avocados, things can get a little messy. 

The good news is that our experts have the perfect technique in hand. 

Start by cutting the avocado in half lengthways, holding it securely in your non-dominant hand and carefully running the knife around the stone. 

Twist the two halves to separate them- one half will contain the stone. 

Gently remove the stone using a spoon or by easing it out carefully. If you want slices or cubes, score the flesh in lines or squares while it’s still in the skin, then scoop it out with a spoon. 

For a more aesthetically pleasing finish, you can remove the flesh whole from the skin, place it on the plate, then slice and gently fan the pieces.

How to tell if an avocado is ready to eat

While it’s fine to buy unripe avocados and let them ripen at room temperature, if you want to use them immediately, it’s worth knowing the signs of a perfectly ripe avocado.  

According to our experts, a ripe avocado feels slightly soft when you gently press it and often has darker skin.

A handy tip is that you can often tell if an avocado is ripe by looking at the stem. 

It should be dark green but not yet black. A black and very soft avocado is often overly ripe. 

A ripe avocado feels slightly soft when you gently press it, and often has darker skin

As for how to tell if an avocado has gone bad, look for large brown or black patches throughout the flesh, a sour or rancid smell, mould, or a slimy texture. If you spot these signs, throw it away. 

What can you do with overripe avocados? 

Ripe avocados work great in recipes such as guacamole, spread on toast where texture matters less, and in baked recipes such as chocolate brownies or in a raw chocolate mousse. 

Its creaminess makes it perfect for adding thickness to recipes and for salad dressings. 

You can even freeze mashed avocado cubes for later use in smoothies as a great way to prevent waste. A great recipe for an avocado smoothie uses just frozen avocado, banana, milk, spinach, seeds and protein powder.

In the cupboard or fridge?

Unripe avocados should be stored at room temperature and refrigerated to slow spoilage once ripe. 

Cut avocados should be covered tightly and stored in the fridge, ideally with lemon or lime juice to reduce browning.   

How to make avocados even healthier

When it comes to pairing avocados with other foods to get the most nutrients, proteins and vegetables are best. 

Registered nutritionist Jenna Hope recommends adding avocados to salads or rye toast as a great way to optimise your nutrition and increase diet diversity. 

Avocados pair particularly well with vegetables and foods rich in vitamins A, D, E and K, because their healthy fat helps the body absorb these fat-soluble vitamins more effectively. 

This includes leafy greens, carrots, sweet potatoes and peppers, oily fish and eggs, and nuts and seeds. They also pair well with legumes, whole grains and lean proteins for a well-balanced, nutrient-dense meal. 

A great combination would be guacamole and carrot sticks.  

Ms Peacock adds that pairing avocado with oily fish is particularly beneficial for heart and brain health, as you’re combining plant fats with omega-3s. 

Who shouldn’t eat avocados?

It may come as a surprise that people with latex allergies may react to avocados.

This is because the proteins in natural rubber latex are structurally similar to proteins found in certain foods. The immune system mistakes the proteins in the food for the proteins in the latex.

People with sensitive digestion may also need to keep portions moderate to small, especially if their gut isn’t functioning optimally.

For some individuals with IBS, it may be wise to monitor portion sizes, as avocados may trigger symptoms.