Source Plant & Botanical Notes

• Botanical name: Persea americana (avocado).

• Flowering behaviour: Avocado flowers exhibit synchronous dichogamy: each flower opens twice. On the first day it functions as a female bloom with a receptive stigma; after closing, it re‑opens the next day as a male bloom that releases pollen. This 2‑day cycle prevents self‑fertilization and encourages cross‑pollination.

• Nectar production: A mature avocado tree can produce in excess of one million small, nectar‑secreting flowers during a single flowering season. Such prolific bloom provides bees with abundant nectar and extended foraging windows, contributing to the honey’s consistency and depth.

Color

• Hue: Deep, lustrous dark amber to mahogany. Research on honey colour and mineral content shows that darker honeys generally contain higher concentrations of minerals and trace elements compared with pale honeys. Higher electrical conductivity, an indirect indicator of mineral content, is characteristic of dark honeys.

Aroma & Flavour

• Aroma: Warm and layered, with notes reminiscent of toasted cocoa husk and light smoke.

• Flavour: Robust yet balanced; often compared to molasses or sorghum. Tasters describe buttery toffee undertones and subtle dried‑fig notes. The finish is silky and never bitter, making it ideal when sweetness must carry character.

Texture & Crystallisation

• Body: Smooth and pourable for many months. Honey crystallisation is driven by the relative amounts of fructose and glucose; high fructose‑to‑glucose ratios slow crystallisation. In honeys where glucose represents less than ~30 % of sugars, the honey can stay liquid for extended periods. Avocado honey tends to have a fructose‑rich profile, so it remains fluid well into storage. When it eventually crystallises, it forms fine, creamy crystals that melt on the palate rather than coarse grains.

Nutrition Highlights

• Mineral richness: Analyses of avocado nectar and honey show elevated concentrations of potassium, phosphorus, magnesium, sulfur, iron and copper compared with citrus and multifloral honeys. Dark honeys, in general, contain higher mineral and microelement levels than light varieties.

• Antioxidant power: Studies comparing dark and light honeys demonstrate that dark honeys possess significantly higher total reducing capacity and oxygen radical absorbance capacity than lighter honeys. This suggests a richer polyphenol profile; avocado honey’s deep colour is a visual cue to its antioxidant density.

• Unique sugars: Avocado honey contains perseitol, a seven‑carbon sugar alcohol specific to avocado trees and absent from neighbouring citrus and wildflowers. Detection of perseitol has been proposed as a marker for authentic avocado honey.

• Raw integrity: High‑quality raw honey retains enzymes and antioxidants; pasteurisation and ultrafiltering remove these beneficial compounds. Properly strained but unheated avocado honey therefore preserves live enzymes, pollen and volatile aromatic compounds, maintaining its full nutritional potency.

Culinary Pairings & Uses

• Savory applications: Brush over roasted root vegetables, grilled salmon or pork ribs; whisk into balsamic or soy‑based marinades to add caramel depth.

• Sweet applications: Replace molasses in gingerbread or spice cakes, fold into dark‑chocolate ganache, or drizzle over vanilla‑bean ice cream.

• Beverages: Excellent for sweetening espresso, cold‑brew coffee or stout reductions; pairs well with bourbon or mezcal cocktails.

• Cheese & charcuterie: Complements aged Gouda, blue cheeses and dry‑cured meats, balancing saltiness with mineral‑rich sweetness.

Why Choose Avocado Honey?

For chefs, formulators and honey aficionados seeking a single pour that combines depth, nutrition and drama. The robust profile elevates both sweet and savoury dishes while delivering naturally high levels of minerals and polyphenolic antioxidants. Its unique sugar composition, including perseitol, and slow crystallisation make it a distinctive alternative to conventional honeys.

Pure, Raw & Unfiltered Quality

This honey is presented in its most natural state, completely raw and unfiltered. There’s no pasteurization, no ultrafine filtering, and absolutely no shortcuts. It’s harvested at peak bloom and gently strained to remove large pieces of comb, while preserving all the beneficial elements: live enzymes, antioxidants, natural pollen, and delicate aromatic compounds. The result is pure, unaltered honey, just as nature intended, delivered without heat damage, so every batch retains its full strength and true flavor.