Avocado tastes of delicate uncooked vegetable sweetness comparable to that of zucchini but without its slight starchiness. It carries the natural saltiness of celery and bears a non-acidic citric fruit tone. Its aftertaste is a subtle acrid yet pleasant woody and copper-like flavour (think almond skins) that sits at the back of the tongue. Texture and mouthfeel are such major components in the flavour of avocados. For those who have actually never tasted an avocado, its texture is fleshy, oily, and creamy. Imagine a tree bearing fruit of balmy fresh vegetable infused butter. That’s it, that’s an avocado.