May 9, 2019

Avocados Are Always In!

The always-fashionable avocado makes the foodie trends A-list for 2019.

Remember when avo toast broke the barriers of Instagrammable foods a few years ago, and more than 100 000 #avotoast posts pushed it to the forefront of foodie trends?

Well, the avo is back on the radar this year, but it’s migrated from the toaster to the freezer, with frozen avo treats being among the hottest food trends predicted for 2019.

Dairy-free ices made from milk alternatives and that all-time nice-cream favourite, bananas, are nothing new, but they’re being given a serious makeover with nutrient-dense bases of avocado, chickpeas, coconut water and even sesame seeds.

Frozen avo treats have made the list of many trend watchers this year, who say that the rise in plant-based foods (everything from burgers to ice-cream) is driving this craze, with avos’ smooth, creamy texture and buttery flavour making it a hit in the frozen department. Grab some hummus, tahini, coconut water or even wasabi, add an avo (or two), whizz it all up, freeze it and you’ve got yourself this year’s go-to popsicle.

It’s not only in the kitchen that avos are shining on the trend forecasts; they’re also turning heads on the wellness A-list. The popularity of keto, paleo, grain-free and ‘pegan’ (paleo + vegan) diets, as well as ‘neurotrition’, which suggests a strong connection between gut health and cognitive function, have put ‘good fats’ back on the menu. Avos boast high amounts of heart-healthy monounsaturated fat, which has been linked to good HDL cholesterol. Being naturally cholesterol free, it’s no surprise they tick all the right boxes when it comes to these dietary and lifestyle choices.

Celebrating the avocado

Marking the official opening of avo season, the SA Avocado Growers’ Association held an Avo Lunch at Myoga in Cape Town on 13 March. The wonderful, green setting was an ideal backdrop for a delectable menu:

  • Avocado gazpacho, puffed rice, vebena and avocado skin oil as a starter
  • Avocado cheese croquettes, roasted corn, avocado and lime cream, crisp masa harina taco, and avocado roses as the main
  • White chocolate and avocado mousse, coriander lime tapioca, avocado cake, and candied bougainvillaea coconut sorbet for dessert.


Avo, coconut and cocoa popsicle


  • 2 Ripe avocados,
  • 200ml Coconut water, or coconut milk for a creamier texture
  • 15g Good quality cocoa powder


  1. To make, place all the ingredients in a blender until smooth and pourable. Add a few teaspoons cold water if necessary.
  2. Pour into popsicle moulds and freeze for 6-8 hours.
  3. Unmould and garnish with grated fresh coconut, keep chilled until ready to eat.

This article made its first appearance in issue 12 of SA Chef Magazine