12 Varieties Of Avocados, Explained

Few foods have swept the nation as avocado has. With their alluring green and buttery flesh, irresistible creaminess, and nutritious natural fats, avocados are a super food that not only makes you feel good but is also delicious. So, how nutritious are avocados? According to Harvard University, avocados are a fantastic source of healthy fats, fiber, and vitamins such as C, B, and E. Now available in most grocery stores, the majority of the world's avocados are grown in Mexico. At the same time, California accounts for 90% of the avocados grown in the U.S., with Florida and Hawaii as runner-ups.

Jeff Wasielewski, a tropical growing extension agent at the University of Florida, explains that the Hass avocado is the most popular variety in the world. But do not be deceived! While the Hass variety may be the only avocado you are used to seeing, there are many others. Jeff Wasielewski says that most of the country's Hass and Bacon avocados are grown in California, while other lower-fat content avocados, like the Monroe, are explicitly grown in southern Florida, where it is very tropical. Some avocados are great for cooking and baking, others are lighter in flavor, and some are rich and creamy. If you are an avocado lover, or even if you are not, there is a variety for everyone.

While no, Bacon avocados have nothing to do with actual bacon, they are absolutely delicious! According to Produce Market Guide, Bacon avocados are ovular in shape and have dark green skin that is easy to peel. The inside fades from a dark green around the outer edge, to a lighter green towards the pit, while the flesh maintains a mild flavor. Bacon avocados are a popular alternative to the Hass variety. Jeff Wasielewski says that many of the Bacon avocados in the U.S. are grown in California and Mexico, where the climate is mild and sunny.

These avocados were not named after a breakfast staple but after James Bacon, the first Bacon avocado farmer who bred this variety in 1954 (via Daily Harvest Express). What sets Bacon avocados aside from other avocados, besides their name, is that they are incredibly easy to peel and have a nutty, light flavor. This makes them a fantastic choice for your next sandwich, where you can indulge in two types of bacon: crispy bacon and creamy Bacon avocados.

A beautiful characteristic of the Lula avocado is its heartiness to cold, meaning that the trees can produce, when healthy, in temperatures as low as 25 degrees Fahrenheit (via Yarden). Compared to other tropical varieties, this sets the Lula apart. If you are lucky enough to have a Lula avocado tree, you can expect your fruit to be ready in mid-October. You can do a taste test around this time and see if the flavor and texture are spot-on.

Lula avocados are pear-shaped, with a slender neck and large central pit. Their flesh fades from yellow in the center to a light green around the edge and is mild and nutty in taste. They also have an exquisitely creamy texture, making them perfect for eating plain. But what if you get your hands on a coveted Lula avocado that is not ripe and want to eat it now? Don't worry; you can do a couple of things to help your avocado ripen faster, like putting it in a paper bag with a banana.

Believed to be a cross between a Rincon and Hass avocado, the Pinkerton avocado has the same black skin as a Hass avocado but the heartiness of a Rincon. This makes them both delicious and great avocados for larger production because they travel well. Also considered to be a Guatemalan variety, the Pinkerton avocado holds up well post-harvest but not as well in frosty weather (via Specialty Produce).

Pinkerton avocados, with their high oil content and easy-to-peel skin, are perfect for a summer lunch or any breakfast. They go well with other acidic or salty sides like olives and capers, so next time you want to dress up your classic avocado toast, try adding pickled red onions for an additional crunch and burst of brightness. The sweetness and acidity from the onions will pair beautifully with the creamy richness of the avocado, creating the most irresistibly balanced and satisfying bite. Make sure to toast your bread to bring an additional layer of texture, and maybe even drizzle your toast with a bit of olive oil to compliment the avocado's fat. You won't get enough of this delectable yet simplistic meal!

Malama avocados are harvested in the fall, and only after they are harvested do they fully ripen. Once a Malama avocado is ready to eat, it is divine. With dark green, almost purple skin, and yellow-green flesh that is very creamy, smooth, and fiberless, the Malama avocado will soon become your new favorite avocado variety (via Specialty Produce).

Avocados are generally split into three distinct groups: Guatemalan, Mexican, and Caribbean. Malama avocados are considered a hybrid of these groups and actually originate from the Kona region of Hawaii, which is also famous for growing coffee. Next time you pick out your avocados, try a new variety like the Malama. Choosing the best avocado does not have to be daunting, and with the right tips, like knowing how firm your avocado should be and the perfect color for that variety, you will be able to devour them in no time.

Russell avocados, a long-neck variety, are truly a sight to behold. Identifiable by their undeniably long neck that can reach up to 13 inches in length and curve almost like a gourd (via Specialty Produce), Russell avocados look almost nothing like the classic Hass avocados you are probably used to seeing. They have glossy green skin and light green flesh that is best eaten sliced or in cubes. Jeff Wasielewski explains that the Russell avocado is a variety specific to Florida and is also part of a group of avocados known as "green skin avocados." These avocados have, you guessed it, green skin and a lower fat content. Because of this low-fat content, the flesh of Russell avocados is fairly watery, meaning that it pairs well with fruits and other flavorful ingredients.

Originally grown in parts of Florida and the Caribbean, Russell avocados, and most long-neck avocado varieties, remain available only in this part of the world. Their production is still very localized, meaning that if you get your hands on a Russell avocado, you should do your best to savor it and enjoy every bit of this delicious fruit.

The Cleopatra avocado is the second dwarf avocado on this list, yet while the tree is relatively small, the fruits remain quite large. With black skin that turns even darker when ripe, Cleopatra avocados also have a rich yellow-green flesh that is creamy in texture (via Incredible Edibles). Similar in flavor to the Hass avocado, it is common to find Cleopatra-Hass hybrids because this enables the tree to produce a higher yield and creamier fruit (via Springvale Garden Center).

The Cleopatra variety should be a strong contender if you are looking for a backyard avocado tree. Growing three meters high and wide in the first ten years, it is the perfect compact avocado tree that will produce delicious avocados. According to Jeff Wasielewski, avocado trees need a constant supply of nitrogen, phosphorus, and potassium (NPK) to maintain growth and fruit production. You can add these fertilizers through granular application, fish fertilizers, or worm castings, to name a few. So, if you plant a little avocado grove, keep feeding your trees so they can keep feeding you!