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Size and Yield
Aim to buy the larger avocados which yield more edible flesh/serves per tray and minimise preparation time per service. Some generic yield calculations for different fruit sizes are identified below and support the value proposition of larger fruit, unless tray prices are significantly different. These calculations do not include preparation time.
Tray of 23 (average retail sized fruit)
| Gross weight |
240g per fruit |
| Seed and skin |
67g per fruit |
| Edible Flesh |
173g per fruit |
| Total Flesh |
3979g per tray |
| Serves |
6 to 8 |
Tray of 28 (smaller sized fruit)
| Gross weight |
200g per fruit |
| Seed and skin |
70g per fruit |
| Edible Flesh |
130g per fruit |
| Total Flesh |
3640g per tray |
| Serves |
4 to 5 |
Cost per plate
Most chefs consider plate cost when purchasing product. Some useful ways of representing costs include:
| Cost per tray |
$30-35/tray for 23/tray |
| Cost per piece of fruit |
$1.30-$1.52 |
| Cost per quarter serve |
33-38 cents |
| Cost per kilo of edible flesh |
$35/3.9kg (tray) = $8.97/kg |
