From Western Australia, slow grown in the lush Pemberton region, one and a half hours southeast of Margaret River and well known as avocado paradise, there Delcado grows premium avocados. Nestled among towering karri forests, this historic timber town boasts hot summers, generous rainfall and nutrient-rich karri loam soil – the perfect recipe for exceptional avocados. The Delroy family, in their early days, almost nomadic in search of the ideal orchard, found their match here: a slice of WA where nature and planning come together perfectly. They stayed, married their names, Delroy Orchards and avocado – and welcome you to Delcado!

THEY’RE REALLY ONE OF A KIND

From the beginning, every Delcado avocado is treated like royalty. The Delroys walk the rows, check the soil, and handle each tree with hands-on care, just like all generations have. But there is also high-tech farming. Each avo is scanned and photographed 26 times to detect bruises, blemishes, sunburn or hidden damage beneath the skin – a technique borrowed from apple growers. Only the crème de la crème become Delcado avocados, while the rest still find loving homes in markets, food service or back on the farm.

THEIR FLAVOUR TAKES TIME

Delcado avos spend 12-16 months on the tree, soaking up sun, rain and nutrients. Hass avocados don’t ripen until picked, so this slow-growing process ensures deep, rich flavour. The Delroys test each fruit’s oil content before harvest to guarantee a fine taste. “Check many times. Pick once”, is the mantra. And it tastes in every creamy bite.

BEING AUSSIE, THEY’RE FRESH AS

Local and fast, Delcado avocados reach Australian supermarkets nearly twice as quickly as imports – around 12 days from orchard to shelf. Available from October to February, they’re fresher, tastier and proudly Australian. With every Delcado avocado, you’re tasting patience, care and a touch of Aussie magic.

HOW TO CHECK RIPENESS

A ripe Delcado has purplish-black skin and gives slightly when pressed near the top. Don’t squeeze it all over – it bruises the precious flesh inside. If unripe, leave it on the bench 1-3 days, or pop it in a bag with a banana to speed ripening.

AND SO GOOD FOR YOU

Of course, avos are famous for their health benefits. But did you know just how much goodness is packed inside? Delcado avos are rich in heart-healthy monounsaturated fats, potassium, folate, fibre and a line-up of vitamins from C to E to K. They keep you fuller for longer and bring a creamy richness without the guilt.

For you, Delcado avocados aren’t just avocados – they’re the ultimate Aussie indulgence and supported by a money-back guarantee. Taste them, love them or return them. Simple!

For more information, visit delcado.com.au

Breakfast tacos

“Move over eggs on toast, these Breakfast Tacos with Salsa made with Delcado avocados are the answer to delicious, lazy weekend mornings or any time of the day really,” says chef Tom Walton

Breakfast tacos

3 from 1 vote

Servings

4

servings

Prep time

25

minutes

“Move over eggs on toast, these Breakfast Tacos with Salsa made with Delcado avocados are the answer to delicious, lazy weekend mornings or any time of the day really,” says chef Tom Walton

Ingredients

• 3 3 -4 rashes streaky bacon, sliced

• 4 4 free-range eggs

• Salt, pepper

• 1/2 cup 1/2 grated cheddar cheese

• 2 2 Delcado avocados, diced

• 1 1 eschallot, finely sliced

• Large handful coriander, roughly chopped

• Juice 1 lime

• 4 small 4 tortillas, warmed & charred in a hot, dry pan

• Hot sauce, to serve

• Extra coriander leaves, to serve

Method

• Preheat medium fry-pan over a medium/high heat and add the bacon to cook until crisp. Drain on some paper towel, keeping the fat in the pan.
• Whisk together the eggs with a little salt and pepper. Place the bacon fat pan back over the heat and add the egg, stirring and creating folds with a wooden spoon until just set. Add the cheese over the top of the eggs to melt through and remove from the heat.
• In a bowl, combine the diced Delcado, eschallot, coriander and lime with a little seasoning to taste. Set aside.
• Build the tacos by spooning the cheesy eggs over the tortillas, topping with the bacon, Delcado salsa, hot sauce to taste and extra coriander.

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