IT’S healthy. Its tasty. Its so easy to prepare. And its available.“It’s the avocado pear.The demand for this fruit is increasing throughout the world.Derek Donkin, CEO Avocado Growers Association (SAAGA) reports in a press release: “South African industry is gearing to keep pace.”Although the local avocado season traditionally runs from March to October, plantings have expanded into areas where cultivars can be harvested through November and December.Avos contain no cholesterol, are virtually free from sodium, high in monounsaturated fat and a good source of potassium.SAAGA suggests that easy-to-eat and versatile avocados are a good idea for breakfast.While smashed avo on toast, with the zing of lemon, chilli and fresh coriander, has become a favourite worldwide, avos combined with berries, banana and granola make a delicious smoothie bowl.Or the savoury route — slice avo onto a croissant with slow roasted tomato and feta or added to an omelette or creamy scrambled eggs.To kick off a series of avocado recipes over the season – these are very contrasting ones:One avocado halved and pip removed¼ tsp chilli flakesjuice of ¼ lime/lemonSprinkle the avocado with the chilli flakes, lime juice and a little black pepper, and eat with a spoon. CHOCOLATE/PEANUT BUTTER/AVO PUDDING 2 large ripe avocadosA large banana chopped6 tablespoons unsweetened coconut milk2 tablespoons smooth peanut butter3 tablespoons cocoa100g plain yogurt2 teaspoons honey METHOD: Blend until smooth in food processor — avo, banana, milk, peanut butter and cocoa — add more milk if blade gets stuck.Divide the mix into four small glasses/bowls. Mix yogurt with honey and top each pudding with a dollop.Finely grate dark chocolate on the top and chill for at least an hour.