The Hyper Popular Avocado Is Here To Stay
From being an internet phenomenon to becoming a dietary mainstay, here is how and why India has embraced avocado
Of all the superfoods that have captured our imagination and eating habits, avocado stands mighty on a pedestal of nutritional benefits, global trade and Instagram trends. From guacamole and avocado toast—including the infamous INR 13000 avocado toast in Surat—to avocado chaat and brownies, the popularity of the fruit has crossed the threshold of pure trends to become a lifestyle choice and part of the Indian daily diet.
#AvoCrazy
The US is the biggest consumer of avocado globally with about 2.8 billion pounds consumed in 2022. Other nations that have seen an increase in the popularity of the fruit include Sweden, the Netherlands, and Israel amongst others. Harshit Godha, a Bhopal-based avocado grower and founder of Indo Israel Avocados believes that the fruit’s virality has to do with the health angle. He says avocados fit seamlessly in a plant-based lifestyle where health is paramount, especially for women. “American National Football League’s Super Bowl is known to consume more than 3000 tons of guacamole! Avocado has become a cultural phenomenon,” he further adds.
To further the cause of avocados, the World Avocado Organization (WAO) a non-profit organization which represents producers, exporters and importers of avocados from across the world, was set up in 2016 to promote avocado consumption and its health benefits. Last year, WAO worked closely with Chef Sanjeev Kapoor to run a campaign, ‘Avocado Ki Pathshala’, on social media platforms to reach wider audiences in India. Australian cricketer Brett Lee also got roped in as the brand ambassador for Avocados Australia to promote the fruit from land down under.
For Karishma Sakhrani, a Mumbai-based culinary consultant and content creator, it was love at first taste. “I got hooked on avocados when I started the keto diet about ten years ago. Its healthy fats and versatility made them a staple in my meals!” she shares. A decade is more or less when the ‘alligator pear’ with a ping-pong ball-sized pit hit the Indian marketplace like wildfire.
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Global Ingredient, Local Recipes
Avocado’s popularity started with quintessential and evergreen recipes of guacamole and avocado toast. However, avocados are incorporated into everything from smoothies and salads to dosas and chaats, showing their adaptability. Sakhrani adds, “There’s also a rise in avocado-based desserts like ice creams and cakes, further showcasing its versatility beyond savoury dishes.” She offers a solution in fusion avocado chaats and chutneys for a more localised palate. “It blends seamlessly with Indian spices, offering a creamy texture and a fresh twist to traditional flavours, making it a versatile ingredient in many recipes,” she says.
For chef and restaurateur Mitesh Rangras, avocados are a staple in his home kitchen, but it was his daughter who pushed him to think outside the box when she wanted avocado with her dosa instead of sourdough bread. He emphasises the focus on better nutrition and clean eating that has become imperative for young parents. “After COVID, there has been this big shift for people to focus on health-based ingredients and eat healthier. People are asking a lot more questions about the sources, sustainability, carbon footprint, the health angle of everything. They want to know more about what they’re putting in their bodies,” he explains.
Seeing the passion for avocado in the market, Rangras opened Abokado, a avo-forward café in Mumbai last year. The intimate café creatively blends avocado with Japanese flavours in dishes such as sushi, tempura, carpaccio and more. The term ‘abokado’ is the Japanese pronunciation for avocados. “
While avocados are rich in healthy fats, fibre, and micronutrients, they should be seen as a part of a balanced diet rather than a stand-alone solution to health concerns. “A single avocado contains about 250–300 calories, mostly from fats. While these are healthy monounsaturated fats, overconsumption can lead to unintended calorie overload. Additionally, avocados are low in protein and lack essential 1nutrients like vitamin B12 and iron, so they shouldn’t replace other protein-rich or nutrient-dense foods,” clarifies Payal Kothari, an integrative nutritionist, gut health coach and founder of GutAvatar and INUEN and the author of The Gut.
The Cost Of Luxury
One of the biggest reasons avocados have the label of being a premium or luxury food is the prices. In urban centres, you would spend upto INR 250 for a single piece of avocado, but it is not a deterrent. The prices for the fruit can still be volatile but a steady import supply and ramping up local production will ease the situation. Godha sheds light, “Earlier, avocados were being imported from New Zealand and South American nations; the cost of production and shipping had a direct impact on the MRP in India. There was a time when Haas avocados would cost INR 1200 for a kilo but now it has INR 500-600 per kilo.”
Godha, a fitness enthusiast, found avocados to suit his nutritional needs while studying in the UK but once he came back to Bhopal, he couldn’t source any. This presented an opportunity to him, and in 2019, he converted a five-acre barren land in Bhopal into an avocado plantation. However, it was only in 2021 that he could import avocado seedlings to proceed with his agricultural entrepreneurship journey. Today, Godha is one of very few avocado specialists in India training and sharing knowledge with other farmers.
Avocados In India
Researches suggest that the avocado market in India is doubling year-on-year. To understand the demand for avocados, one only needs to explore the plantations in the southern states of Tamil Nadu, Karnataka, and Kerala, along with Maharashtra, northeastern states, and parts of Madhya Pradesh. South Africa-based Westfalia Fruit Group noticed the potential for the fruit in India and to tap into the demand partnered with Sam Agri and incorporated a joint venture company – West In Avo India. As part of the JV, Westfalia set up a research and development farm in Coorg to see how avocados can be grown and supplied locally.
It was revelatory to understand the deeper phytogeographical roots of the fruit in India. There are three horticultural races of avocados—West Indian, Guatemalan and Mexican. An indigenous fruit from Central and South America, once discovered by the Spanish, travelled as part of the trade routes to Jamaica, Florida, Spain, Zanzibar and eventually India very early in the 19th century.
While Haas avocados are the most coveted variant, there is an Indian variant, popularly known as butter fruit or makkhanfal. Small eateries in Bengaluru famously sell butter fruit shakes as a staple, but the knowledge and information about the local variant isn’t all pervasive in the country. When asked about this, Ajay TG, GM for Westfalia Fruit India informs that butter fruit has less than three per cent and therefore can have a watery taste when compared to Haas, which makes the latter a better value proposition. “Green-skinned avocados have a shelf life of barely a week, whereas Haas avocados can be stored and matured over a period of two months,” Ajay adds explaining the commercial benefits.
At the same time, the Coorg R&D facility showed how extensive studies are being conducted to improve the local cultivar. Currently, it plays an integral role in a 10-step clonal process for seedlings that can be transplanted by farmers. Westfalia has helped plant over 500 acres of commercial avocado varieties in India, and the number is expected to reach 1000+acres by 2026. While this scaling up is underway, Westfalia imports Haas avocados from Tanzania as per seasonality.
Odds are the avocados ripening in your kitchen are also from Westfalia. Even your domestic help and local cook know what avocados are, and how to use and experiment with it too. That is how ingrained the South American fruit has become in India.
Nutritionist Payal Kothari Shares Avocado Dos and Don’ts
Dos:
1. Pair with fibre-rich foods: Combine avocados with whole grains, beans, or leafy greens to maximize digestion and nutrient absorption.
2. Use as a healthy fat substitute: Replace butter, mayonnaise, or cream in recipes with avocado for a nutrient boost.
3. Moderation is key: Stick to one-fourth to half an avocado per serving to balance calorie intake.
4. Choose ripe avocados: Look for avocados that yield to gentle pressure for the best taste and nutrient profile.
Don’ts:
1. Don’t rely on avocados alone for healthy fats: Diversify with nuts, seeds, and oils to ensure a broader nutrient spectrum.
2. Avoid over-ripened avocados: These can harbour bacteria or taste bitter, making them less healthy and appealing.
3. Don’t combine with excessive sugar or processed foods: For example, turning avocados into desserts with too much sugar negates their health benefits.
4. Don’t waste the seed and peel: While the flesh is the most consumed part, research shows that avocado seeds and skins have antioxidant properties that can be explored in teas or powders.