HAB releases a series of avocado-centred recipes, highlighting the health benefits of the versatile fruit
The Hass Avocado Board (HAB) has partnered with Food & Culinary Professionals (FCP), a dietetic practice group of the Academy of Nutrition and Dietetics, to develop innovative recipes that inspire new ways to eat fresh avocados.
“Avocados have long been a favourite, but there’s still so much to discover – new flavours, unexpected pairings, and creative recipes that go beyond typical uses,” said HAB advertising manager Amanda Izquierdo. “Our goal is to spark curiosity and confidence in consumers, making it easier – and more exciting – than ever to enjoy this nutritious fruit in fresh, innovative ways.”
The recipes generated through this initiative demonstrate the versatility of avocados offering new ways to integrate them into every meal of the day. The recipes include a frozen avocado mocha, an avocado and key lime pie yoghurt bark, avocado gnocchi, a street corn-style soup and a miso-marinated salad.
The recipes come as a recent US survey found that while nearly all Americans (93 per cent) recognise the importance of good nutrition, only half (50 per cent) consistently maintain healthy eating habits four to seven days a week. The Dietary Guidelines for Americans, 2020-2025, show that about 90 percent of Americans eat too few vegetables, and 80 percent fall short of the recommended daily fruit intake – highlighting the ongoing need for nutrition education.
HAB said in a release it is committed to growing avocado consumption through ongoing investments in nutrition research and educational resources for both consumers and health professionals.
“These efforts aim to bridge the gap between knowledge and action, empowering individuals to make healthier choices.”
