Fruits
Substitutes for Avocado in gelato
Avocado is a low-sugar, high-fat fruit (about 15% monounsaturated oil) used as a puree in gelato. It contributes almost no sweetening or anti-freezing power, but its rich pulp adds body, a creamy mouthfeel, and a natural pale-green color. If you're out of avocado or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then -10% fat, -13% solids — adjust to compensate.
Swap ~1:1, then -15% fat, -6% solids — adjust to compensate.
Swap ~1:1, then -15% fat, -9% solids — adjust to compensate.
Swap ~1:1, then -15% fat, +10% solids — adjust to compensate.
Swap ~1:1, then -15% fat, -18% solids — adjust to compensate.
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