Avocados in General

There are 3 basic families of Persea Americana Avocados:

Mexican (drymifolia variety). The Mexican avocado drymifolia variety tend to produce the smallest of avocado fruit with thin skins appearing black or purple in color and having a yellowish-green flesh. The leaves of some Mexican avocado varieties may be used in cooking.

Guatemalan (guatemalensis variety). The Guatemalan avocado trees tend to produce avocado fruit with wart-like skins appearing green, black or purple in color and are larger than Mexican variety. However, they are not as large as West Indian avocados.

West Indian (americana variety). The West Indian avocado trees tend to produce the largest of all avocado fruit appearing with skins that are lighter green in color and are a smooth and glossy texture. The americana variety tends to be lighter in overall natural oil content. The “West Indian” description of this variety is actually inaccurate since this avocado type seems to have originated in the lowland regions of the Pacific Coastal side of South America.

California Avocados

California avocados are typically Guatemalan varieties and are the most popular type sold in the United States.  Three of the most popular, the Hass, the Fuerte, and the Reed  have a thick, pebbly skin and are considered small by Florida’s standards. They have a higher oil content than the larger Florida varieties and a richer, creamier, taste.

The Hass is small to medium in size and oval in shape.  It has a very pebbled skin that goes from dark green to purplish black, a high oil content, and a buttery taste. The Hass strain was discovered by a postman named Randolph Hass, who patented it in 1935.  Because of its distinctively nutty, rich taste, it is currently the most popular variety in the U.S. and accounts for 80 percent of California’s avocado crop.

The Fuerte strain was developed by Henry Dalton a few miles east of Los Angeles, near what is now Azusa, in 1848. Fuerte avocados are medium-sized, pear-shaped fruits with a skin that is pebbled, but much smoother than the Hass. The skin of the Fuerte starts out green and is fairly shiny.  As the avocado ripens, the skin becomes duller with darker spots. The Fuerte doesn’t peel as easily as the Hass,and must be thoroughly ripe before eaten. While signs of ripeness will always differ by variety, all avocados will yield to gentle pressure when ripe. (Pick a  softer fruit for guacamole, more firm for slicing). Because it has such a long shelf-life, the Fuerte is available eight months of the year.

Florida Avocados

Florida avocados are generally Mexican varieties. They tend to be smoother-skinned and very clean looking.  They can grow to be very large. They contain less oil and more water than the rough-skinned California varieties, and although they’re generally much less expensive and have a good flavor, they’re not as sweet and nutty-tasting. Florida varieties include Booth, Lula, and Taylor.

Mexican Avocados

High in quality and the least expensive, Mexican avocados include the Bacon and Zutano, which are available twice a year–in early spring and again in early fall. Both are well suited to guacamole and salads.