Avocado lovers are in for a treat with the upcoming release of the “Jala” avocado plant, a groundbreaking variety cultivated by 81-year-old Queensland gardener, Lorna Spackman. After more than three decades of dedication, Spackman’s Jala avocado is about to do big things in the gardening world. Really, really big things.

The avocados from grafted Jala trees average between 1-1.2 kilograms. For context, an average Hass avocado weighs around 250 grams. She big. And if you’re worried that bigger isn’t always better, the size of the Jala fruit is matched by its quality, producing firm, buttery flesh that is slow to oxidise once cut. 

Jala’s origins trace back to a moment over 30 years ago, when Spackman’s late husband, Ken, saved a seed from an avocado of unknown lineage before clearing paddocks on their farm in Palmwoods. This seed was the beginning of what would become a huge legacy.

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The avocados themselves are available in select fruit and veg shops around Queensland, like independent grocer Produce Art, however, once the plants hit garden centres we suspect everyone is going to become avid gardeners.

After planting the seed, Spackman meticulously developed and nurtured the Jala avocado alongside other big varieties, like South Africa’s Avozilla and the Choquette from South Florida. The effort was worth it: the Jala tree now produces avocados that are nothing short of extraordinary.

It’s not just the gargantuan size of the avos that has got gardeners in a flap. The Jala avocado tree is super productive. Each tree grows to around 10 meters tall and yields a remarkably high volume of fruit so smashed avo toast is on the menu for good.

The Jala plants are being grown out of wholesaler Flemings Nurseries, who have secured a pre-sale of 1000 trees to a national hardware chain (who may or may not have recently hosted a parking lot rave) with a second release planned for November/December.

How do you ripen avocados?

There’s nothing more disappointing than cutting into your avocado and finding it hard as a rock (except, perhaps, when you missed the window and have a mushy mess) so the best way to ripen your fruit is also the simplest. Place your avocado in a paper bag with an ethylene-producing fruit such as bananas or apples for a day or two before you want to eat it and it should be perfect when you want it.

To stop an avocado from ripening further, store it in the fridge.

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