In defence of the Shepard avocado - In Season

Mar 11, 2026

It ain't easy being green.

The avocado. The green, creamy wonder fruit that’s taken over our brunch menus and taken the blame for no one being able to afford a house anymore. There comes a time though, at the tail end of summer, when the sun sets on the beloved Hass avo and another player enters the arena. The Shepard.

While the Hass avocado often hogs the spotlight with its rich, nutty flavour and buttery texture, the Shepard avocado quietly goes about its business, waiting for its moment to shine. And shine it does, in its own subtle and understated way. After all, when more than 80 percent of Australian avocados are Hass, it’s not easy being the green underdog.

First things first, let’s talk taste. While the Hass avocado tends to be on the richer side, the Shepard avocado offers a milder flavour, with a firm flesh that maintains its structural integrity way better than a mushy Hass.

Speaking of texture, have you ever cancelled plans because you’ve got an avocado you’ve been waiting to ripen, and you just know that if you wait one more day it will all be for naught? Oh, you must be a Hass avocado eater. Shepards may take a little longer to ripen than a Hass, but once they do, you’ve got days of time to eat that little green egg. Bonus: once cut, the Shepard doesn’t brown nearly as fast as a Hass.

Matt Preston's one-pot cheesy nachos

We checked in with bona fide Fruit Nerd, Thanh Truong to find out why the Shepard deserves better than its unflattering reputation.

Truong tells delicious.: “Too often, Aussie consumers lament that the Shepard doesn’t taste like a Hass because it is ‘too green’ and not ‘oily’ or ‘nutty’ enough. Aussies who don’t like Shepard avocados have chosen a Shepard avocado that isn’t ripe enough. If you leave Shepards to reach full maturity, they do develop the oils similar to that of a Hass.”

When selecting a Shepard avocado, Truong says to look for one that yields slightly to gentle pressure at the top, just like its Hass counterpart. However, unlike the Hass, which darkens as it ripens, the Shepard avocado keeps its pretty green hue even when perfectly ripe.

“Select a more round-shaped Shepard,” Truong adds. “Long-neck ones tend to be slightly more green and have less contact with the seed, which gives that buttery flavour.”

If the little brown “button” on the stem pops off with gentle pressure, that’s the avocado to buy. Either put it in the fridge to keep it from ripening further, or leave it on the bench until it’s the perfect softness for you.

The Fruit Nerd Thanh Truong

When you want to eat the avocado plays a role here: if the top of the avocado is particularly soft, it should be good to go on the day. If it is firm, it will be ready in a day or two. If it’s still very hard, you can plan ahead and eat it in three or four days.

“If you compare a great Hass vs a great Shepard, you’ll find the difference in that Shepards have slightly more earthy flavours and slightly less oiliness, and are firmer in texture even when ripe.”

Now, let’s address the elephant in the room – the dreaded avocado hand. We’ve all heard the horror stories of people injuring themselves while trying to slice open an avocado. Not with the Shepard. The comparatively thin skin makes it a breeze to slice and dice, significantly reducing the risk of avocado-related injuries.

Hass season may be over but as they say, variety is the spice of life, and what’s life without a little adventure in the veggie aisle? Not convinced? Here’s some extra reading for extra credit.