WHY BETTER?
LET US EXPLAIN.
Where
hands-on
meets
hi-tech
The Delroys walk the rows. They use their eyes and hands, they check the soil. The way farmers have done forever. But now they also use cutting edge x-ray-like technology that checks for bruises, blemishes, sunburn and damage beneath the avocado skin. In recent years this technology has been used by apple growers, but it’s the first time it’s being used to check the quality of avocados.
Each avocado is scanned and photographed 26 times, and scrutinised by the Delroys, with only the best becoming a Delcado. But don’t worry, the avocados that don’t meet the premium Delcado specifications don’t go to waste – they are graded and supplied to food service, weekend markets, food manufacturers or used back on the farm.
FRESHNESS, FLAVOUR & FROM AUSTRALIA
PEMBERTON
ON A PLATE
We all know fresh is best, but why does it matter? Well, fresher avocados taste better as there is less time for the fruit to deteriorate, it’s as simple as that.
This is why the Delroys have spent the last eight years perfecting every part of the journey, from Australia’s southwest to the sourdough on your plate and ultimately your stomach. All to ensure you get to enjoy the freshest possible avocado in Australia; from picking, handling, ripening and transporting has been carefully considered and optimised.
This means a Delcado arrives at a supermarket nearly 2x faster than any imported avocados. We’ve got it down to about 12 days from picking to shelf, at last count, but we’ll keep trying to improve.
MORE FLAVOUR
MEANS MORE PATIENCE
Like most flavours you find in food, the richness and quality is defined almost entirely by time. It takes time for proper flavour to mature, that’s why Delcados are slow-grown. Spending between 12 and 16 months on the tree to let their deliciousness develop.
Southwest WA’s unique climate allows the Delroys to let the avocados take their time, by maturing in their orchards for longer. Plus, avos don’t ripen on the tree. This only happens once picked. So the more time soaking up the rain, sun and soil the better.
As they say, “Check many times. Pick once”. Well, maybe they don’t say that, but anyway. The Delroys check their avocados every day and test the oil content of the fruit before it is picked, to ensure it has developed a Delcado’s unique delicious flavour.
DELCADOS ARE AS
AUSSIE AS IT GETS
We all know how important buying locally is, when it comes to fresh food. We know it means fresher and that little bit better for the environment. Which is why we have been committed over the years to develop techniques of growing and packing that allow us to supply Delcados in abundance.
So, we are extremely happy that this hard work has paid off and now you can enjoy a delicious Delcado avocado between October to February too, when historically the Hass variety would have to be imported.
We are very proud of what we produce at our orchard as well as packing some special avos that meet the Delcado grade from some of our grower mates here in South Western Australia. We see it is a mark of quality that our fruit is grown right here in Australia. So, when you see a Delcado, you’ll know that your favourite avocado is simply as Aussie as it gets.
OUR GUARANTEE
Not sure this has ever been done before, but we genuinely think you’ll love our Delcados so much that we are happy to offer a money back guarantee. We know how disappointing it can be when you slice your knife around an avo and when you pop it open doesn’t meet your expectations. And yes, we know we won’t get it right 100% of the time, but we're going to keep trying. So, simply return your Delcado to the shop where you bought it for a replacement or a refund.
SELECTION & STORAGE
Like most Hass avocados, the skin on a Delcado turns from green to a purplish black when ripe. When selecting a Delcado, look for a purplish black skin, and press gently near the top. A ripe Delcado will give a little when pressed. Don’t squeeze a Delcado all over - it will bruise the delicious flesh under the skin. If your Delcado isn’t yet ripe enough to eat, leave it on the kitchen bench for 1-3 days. You can speed up the process by popping it in a bag with a banana.