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Indonesian avocados generally have bright green skin that will stay green even as the fruit matures, though some varieties will ripen to a dark purple. They come in different shapes and sizes, varying from round to elongated or pear-shaped, and weighing as much as a pound and a half. The flesh ranges from bright to pale yellow or yellow-green, and houses a rather large central seed. The flesh may be thick, creamy, rich in oil, and nutty with notes of hazelnut like the Butter avocado, or firm, mildly sweet, and somewhat watery with tropical flavor notes, characteristic of many green-skinned avocado varieties.
Seasons/Availability
Indonesian avocados are available year-round, with a peak season in the fall and winter months.
Current Facts
Avocados are members of the Lauraceae, or Laurel, family. They are scientifically named Persea americana Mill., and are botanically classified as a berry. Avocados are referred to as "butter fruit" throughout much of Asia, and are called alpukat in Indonesia, where they are grown mostly in low-elevation tropical regions, notably on the island of Java. Avocados are also categorized as West Indian, Guatemalan, or Mexican. Indonesian avocado varieties with larger fruit size and green skin are thought to be derived from the West Indian race, while the smaller, darker varieties are from the Mexican race and its natural hybrids. Furthermore, Indonesian avocados are more generally delegated into two groups: the butter types, which have creamy flesh and are rich in healthy fats, and the milk types, which have thin flesh and lower oil content.
Nutritional Value
Avocados are rich in dietary fiber, and are known for being a good source of monounsaturated fat. They also contain nearly 20 vitamins and minerals, including vitamin C, vitamin E, potassium, and folic acid. Avocados have earned the nickname “nutrient-boosters” because they enable the body to absorb more fat-soluble nutrients of other foods consumed at the same time.
Applications
Indonesian avocados are most often used raw, though they can be used in shorter cooked applications. Green-skinned varieties with firmer flesh are best suited for slicing and cubing as they hold their shape, while creamier varieties can be mashed without resulting in a watery texture. Indonesian avocados are often paired with tropical fruits like jackfruit, coconut and papaya, and they also pair well with citrus, tomatoes, fresh herbs, nuts, olive oil, meats and seafood. Indonesian avocados are commonly used for a sweet milkshake-style drink called es alpukat, translated as “ice avocado”, which is generally made with avocado, coffee and/or chocolate syrup, and sweetened condensed milk blended with ice, or mixed and served over ice. Variations of this smoothie-like beverage may also be called jus alpukat, which translates as “avocado juice”. Store Indonesian avocados at room temperature until fully mature. Whole, ripe avocados will keep for two to three days in the refrigerator, while cut avocados will keep for a day or two.
Ethnic/Cultural Info
In 1982, Murniati Widjaja won a competition to come up with a national drink for Indonesia by creating a sweet, milky non-alcoholic cocktail made with avocado, jackfruit, coconut meat, condensed milk, and grass jelly, called “es teler”. The name translates to “drunk ice”, and one legend claims that the bartender was intoxicated when he accidently added the ingredients together to create the famous drink. This avocado fruit cocktail inspired a food stall franchise called Es Teler 77, which has since become a standard fast food restaurant across Indonesia and Southeast Asia, serving up the popular avocado drink among other Indonesian specialties.
Geography/History
Avocados are native to Mexico and Central America, dating back thousands of years before the Common Era. Spanish explorers and merchants introduced the avocado to Indonesia in 1750, and it since spread throughout the Indonesian archipelago. Up until the late 1900s, avocados were mainly grown in home gardens, but today, Indonesia is the fifth largest producer of avocados in the world, with Mexico claiming the top spot.
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There are many varieties of tropical avocados from Indonesia. . Indonesian avocados often maintain their bright green skin even as they ripen, though some may turn dark purple. They vary in shape, size, and weight, with some reaching up to a pound and a half. Their flesh can range from pale yellow to yellow-green, offering diverse textures and tastes, from the creamy and nutty Butter avocado with hazelnut notes to firmer, mildly sweet varieties with tropical flavor undertones.
Indonesian avocados are commonly paired with tropical fruits like jackfruit, coconut, and papaya. They also complement citrus, tomatoes, fresh herbs, and nuts. A popular use in Indonesia is for a sweet drink called es alpukat or jus alpukat, made from avocado, coffee or chocolate syrup, sweetened condensed milk, and ice. Ripe avocados should be stored at room temperature until mature and last up to 2-3 days in the refrigerator.
Alpukat: Known in Indonesia as "alpukat," avocados are grown mainly in tropical low-elevation regions, particularly on Java. Indonesian varieties fall into two groups: butter types, with creamy, high-fat flesh, and milk types, with thinner flesh and less oil. Larger green-skinned varieties usually trace back to West Indian origins, while smaller, darker types are linked to Mexican avocados or hybrids.
Avocados have an ancient origin, native to Mexico and Central America, thriving there for thousands of years before the Common Era. Spanish explorers introduced them to Indonesia in 1750, where they gradually spread. While initially grown in home gardens, Indonesia has now become the fifth largest avocado producer globally, following Mexico, which leads as the top producer.
Avocado: In Indonesia, avocados are famously used in a national drink called “es teler,” created by Murniati Widjaja in 1982. This sweet cocktail blends avocado with jackfruit, coconut meat, condensed milk, and grass jelly. The drink's name, meaning “drunk ice,” is linked to a legend about its accidental creation. It inspired the Es Teler 77 franchise, now a well-known fast food brand serving Indonesian specialties across Southeast Asia.
pasar anyar bogor. Indonesian Avocados: These avocados often retain their bright green skin even when fully matured, though some varieties take on a dark purple hue. They vary in shape—round, elongated, or pear-shaped—and can weigh up to 1.5 pounds. The flesh is creamy and rich, featuring nutty hints like hazelnut or tropical flavors paired with a large central seed, making them uniquely versatile in taste and texture.
Indonesian avocados are often paired with tropical fruits like jackfruit, coconut, and papaya, complementing their creamy texture. A popular way to enjoy them is in es alpukat, a milkshake-style drink made from avocado, coffee or chocolate syrup, sweetened condensed milk, and ice. They can also be stored at room temperature until ripe, then refrigerated for up to three days if whole or for one to two days if cut.
Avocados are members of the Lauraceae family and are scientifically known as Persea americana Mill., belonging botanically to the berry category. In Asia, they are often referred to as "butter fruit," while in Indonesia, they are called alpukat and are mainly cultivated on the island of Java. Indonesian avocado varieties are divided into "butter types," rich in fats, and "milk types," with thinner flesh and less oil content, reflecting distinct nutritional profiles.
Avocados are native to Mexico and Central America, with cultivation dating back thousands of years before the Common Era. They were brought to Indonesia by Spanish explorers in 1750, eventually spreading throughout the archipelago. While primarily grown in home gardens until the late 1900s, Indonesia has since become the fifth largest avocado producer globally, trailing behind Mexico, the top producer.
indonesia avocado jumbo. The Indonesian avocado drink called “es teler” was invented in 1982 by Murniati Widjaja, combining avocado, jackfruit, coconut meat, condensed milk, and grass jelly into a sweet, milky cocktail. The name, meaning “drunk ice,” possibly originated from a legend involving an intoxicated bartender. This creation inspired the Es Teler 77 franchise, now a fast food staple in Indonesia and Southeast Asia.