Avo season 2026 has officially arrived, and there are plenty of reasons to enjoy this creamy favourite with every meal.
From breakfast to dessert, avocados add a simple touch of everyday luxury.
One of the big consumer trends this year is “Treatonomics” – the idea of indulging in small, affordable treats during challenging economic times. Avocados fit perfectly, turning even the simplest dish into something special.
- They’re not just delicious, they’re also packed with health benefits. Avos are rich in good fats, fibre, vitamin K and biotin, while being cholesterol- and sodium-free. These healthy fats can support brain health, reduce inflammation and even help boost mood.
Avocados are also versatile and on trend, appearing in viral recipes like the gluten-free avo wrap, as well as creative dishes such as pickled avo, avo tiramisu and fruity avo pesto.
With a growing focus on local, whole and functional foods, avocados tick all the boxes. They’re locally grown, nutritious, incredibly versatile and perfect for everything from everyday meals to braais. In short, avo season means one thing: delicious, healthy happiness is officially in season. 🥑
Amasi Marinated Ostrich Steak with Fruity Avo Mint Pesto Recipe
Serves 2-4
Preparation time: 30 minutes + refrigeration
Cooking time: 15 minutes
Ingredients:
FOR THE AMASI MARINADE
- 3 garlic cloves, crushed
- 15 ml (1 tbsp) mild curry powder
- 250 ml (1 cup) amasi
- 500 g ostrich steaks
FOR THE PESTO
- Handful mint + extra
- Handful coriander + extra
- Juice of 1 lemon
- 30 ml (2 tbsp) chopped pineapple + extra
- 30 ml (2 tbsp) chopped peach + extra
- ½ avocado, chopped + extra
- 50 g cashew nuts
- 45 ml (3 tbsp) avocado or olive oil + extra
- Salt and pepper
TO SERVE
- 5 ml (1 tsp) cornflour
- Chilli flakes, to sprinkle
Method:
- For the marinade, combine all the ingredients. Marinate the steaks in the fridge for at least 1 hour or up to 6 hours.
- For the pesto, blitz together all the ingredients. Season with salt and pepper.
- Heat a frying pan on high until smoking hot. Remove excess marinade (reserve) from the steak. Add a splash of extra oil to the pan and fry the steaks for about 3 minutes on each side for medium rare or until cooked to your liking. Season with salt and pepper. Set aside for 5 minutes for juices to settle, before slicing. Pack on a platter.
- To serve, mix 15 ml (1 tbsp) of the marinade with the cornflour until smooth. Mix through the remaining marinade and heat in a small saucepan on low for about 8 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper.
- Pour sauce over the steaks. Top with dollops of pesto, extra fruit, avocado (chopped and sliced) and herbs. Sprinkle with chilli flakes.
Tip:
Replace the ostrich with beef flank steak for a budget friendly substitute.
