October – February
This is the time of year for new-crop California Hass avocados, and shoppers are always happy to see them return to the produce stand after months of relying on imported Hass avocados from South America and Mexico.
Here is the important thing to know. New-crop California Hass avocados are not fully oiled up yet. Because of that, they do not have the same rich texture as the imported Hass avocados currently in the market.
So even though California Hass avocados are the most desired, the imported Hass avocados are actually the better eating experience right now.
As California Hass avocados stay on the tree longer, their oil content naturally increases. By late next month, they will reach the ideal balance of flavor, texture, and richness. From that point on, the California Hass season will deliver excellent eating quality through September.
Right now, California Hass avocados are good, but they are more watery than oily. This same pattern happens every year, just in reverse, when the seasons change.
In September, when California finishes its Hass season, South America and Mexico move into the market with new-crop Hass avocados. Early in their season, those imported avocados can also be watery and sometimes even stringy. As their season progresses, their oil content improves, which is why imported Hass avocados are at their best during the winter and early spring.
The difference is this. When California Hass avocados are watery, they are still quite good. When imported Hass avocados are watery, they are less desirable. That creates a short in-between period where, if we really want Hass avocados, we accept what is available.
It is also worth noting that during the winter months, California grows several excellent avocado varieties besides Hass. Bacon, Fuerte, Zutano, and Pinkerton, to name a few, are all available seasonally and offer very good eating quality.
These are green-skin avocados and do not turn black when ripe. Instead, they remain green, and ripeness is best judged by feel. Hold the avocado in the palm of your hand and give it a gentle squeeze. When it yields slightly, it is ready to eat.
Among these varieties, Pinkerton has the highest oil content, making it a standout choice for shoppers looking for rich flavor and creamy texture.
These California-grown avocados are excellent alternatives to imported Hass avocados and allow consumers to continue buying domestic fruit while supporting American growers.
The good news is this transition period is temporary, and there are always good avocado options available.
Video: https://youtu.be/S5o4LNa0MQw
