Types of Avocado | A to Z | Defined | Photos

⬇️ Table of Contents

There are numerous different types of avocado, but the Hass avocado is the most popular. Avocados are Pear-shaped tropical fruits that grow on evergreen trees in the laurel family (Lauraceae).

Different varieties of avocados are used as popular ingredients for savory and sweet recipes because of their creamy texture and mild, nutty flavor. They have a large seed in the center and a tough, green outer covering.

They come in various forms, sizes, colors, and textures, and their flavor is typically described as mildly nutty and creamy.

What Are Avocados

The avocado type of fruit is from the Persea Americana tree and is botanically classified as belonging to the genus Avocado within the family Lauraceae. Its common names include avocado, guacamole, Mexican avocado, and butter fruit.

It is native to Mexico and Central America and grows wild in tropical forests. In the United States, it is cultivated commercially in California and Florida.

The word "avocado is derived from the Nahuatl language of ancient central Mexico, where the fruit was called aguacatl, due to its shape. This word became aguacate ("testicle").

The term Hass avocado refers to a type of avocado with a dark green or black glossy skin that is often thought of as the best variety.

The most widely consumed avocado is the popular Hass variety. Rudolph Hass was the first person to grow avocados successfully in California, which is why it is named after him.

Avocados are a nutritious addition to any eating plan. They contain vitamins C and E and potassium. They may be added to salads and sandwiches or consumed independently.

Avocados Characteristics

Like hermaphrodites, avocados have both male and female sexual organs. Contrarily, the sexual organs of avocado flowers are not simultaneously active. These organs don't function simultaneously. The botanical term for this characteristic is dichogamy. Avocados of types A and B differ in certain ways.

Type A Cultivar

Types A avocados are the most common type of avocado. These cultivars have smooth skin and bumpy flesh, making them ideal for baking or cooking. However, they don't do well in cold weather conditions and need to be stored in a cool place.

Flowers on type-A trees remain open all day to collect pollen, then close and reopen the next day to complete the pollination cycle. When the female organs are closed in the afternoon or evening, the flowers open as males to release pollen.

Blooms are male in the afternoon and female in the morning.
Type A avocado cultivars are divided into three groups: "has-type," "hass-type," and "hass-like."
Hass type avocados do the reverse, producing female flowers first, followed by male flowers later.
Has-like avocados are similar to Hass types, except they don't produce male flowers.

Types B Cultivar

Types B avocados varieties have thicker skin that is less prone to going brown when exposed to sunlight or frost damage. It also has a longer shelf life than the A-type and is better suited for eating raw than when used in baked goods or cooked dishes.

B type avocados are the most popular types of avocados. They have a creamy texture that has a deliciously mild taste, and they are usually easy to peel. Additionally, they have a longer shelf life than other types of avocados, making them ideal for storing in bulk.

Bacon Avocados

Bacon avocado, also known as avocado roses, has been bred to have a thick skin and small seeds, developed in Southern California. The exterior is dark green with faint ridges running from stem to blossom. The flesh is pale green and has a buttery texture. Because of their unusual shape, bacon avocados are often used for decoration or garnish.

It was created by crossing two existing cultivars: the Fuerte and the Reed. The resulting hybrid was then propagated by grafting onto rootstocks of other avocado cultivars.

The Bacon avocado was introduced commercially in the United States in the early 1960s. Today, you can find avocados in Mexico, Chile, Peru, and Australia. Here in the United States, though, they're mostly grown in California, Florida, and Hawaii.

Named for its unusual flavor. It has been described as a combination of bacon and avocado, said to have a smoky flavor with a hint of sweetness. The flesh is creamy and smooth, making it well suited for use in salads or as a spread on toast.

The Bacon is classified as a large avocado, with a diameter of about 3-4 inches. The skin is green, and the flesh is yellow-green. The tree on which it grows is also significant, reaching a height of 30-40 feet.

Brogdon Avocados

The Brogdon avocado is a cross between the Hass and Fuerte varieties and was created in Florida. Its silky, dark purple skin makes it easy to spot. This different avocado variety and the taste is similar to the Hass avocado. It is also significantly more resistant to colder temperatures.

The pears' weight ranges from 14 to 24 ounces. Brogdon is a superb cold-tolerant with purple skin. It is also one of the most attractive avocado trees, with its deep green foliage and broad canopy.

Early September or late August is when the avocado fruit starts to ripen. The alligator pear is another name for the Brogdon avocado. The pear-shaped fruit's distinctive skin tone and shape account for this. In addition, from roughly September to November, it also produces fruit later in the year. It yields a moderate amount of fruit in comparison to other varieties.

Brogdon's thin skin is to blame for its lack of commercial success. It is praised, though, for having excellent flavor and consistency.

Carmen Hass Avocado

The Carmen Hass avocado is a great option for those living in USDA zones 9–10, as it can withstand colder temperatures. The fruit is smaller than the Hass, typically measuring 6–14 ounces. The glossy skin is black and of medium thickness, and the fruit is oval in shape.

The flavor of the Carmen Hass avocado is excellent, with two different crops a year. This variety grows best long-term in the ground, with a medium-sized spreading canopy. It is grafted onto Mexican Seedling rootstock. Carmen Hass avocados are classified as type A.

Choquette Avocados

The Choquette avocado is a cultivar and fruit native to Mexico and Central America. It was developed in south Florida in the early 1990s. The Choquette has smooth, dark green shiny skin and a creamy, nutty flavor. It is sometimes called the "Alligator Pear" because of its shape.

It is high in monounsaturated fat and vitamin E. Monounsaturated fats can help to lower cholesterol levels and improve heart health. In contrast, vitamin E is an important antioxidant that can help protect cells from damage. The Choquette avocado is a versatile fruit that can be used in sweet and savory dishes. It can be eaten on its own or used to replace other fats and oils in recipes.

Ettinger Avocados

Pear-shaped Ettinger avocados have smooth, thin, brilliant green skin that is difficult to peel. They are similar to Fuerte and have pale green avocado flesh. The fruits typically weigh twenty ounces and have a mild flavor compared to other avocado varieties.

Avocados from Ettinger have less oil. Franz Ettinger, a German immigrant who farmed in central California's San Joaquin Valley, is honored by the name "Ettinger" for his avocados.

Like nearly all others, the inner flesh of these and other fruit varieties contains a sizable seed and cavity that accounts for 10% to 25% of the fruit's weight. Ettinger is a hybrid of Mexican and Guatemalan varieties.

In many orchards, the Ettinger avocado tree is the most productive and produces a lot of fruit. Similar to the Fuerte variety, the tree occasionally produces "cukes," which are seedless fruits that can be harvested and sold as "cocktail avocados."

It expands in an upright manner with a propensity to do so. In contrast to most fruits, Ettinger doesn't continue to ripen after being picked.

Fuerte Avocados

Fuerte avocados are a type of avocado that is native to Mexico. They are named after the Fuerte River in Mexico. The tree can reach up to 40 feet tall, and the larger fruit can weigh up to two pounds. The skin of a Fuerte is green and has a pebbled texture. Fuerte avocados are creamy with a nutty flavor and are available from October to February.

When selecting, look for one that is dark green and feels heavy for its size. Avoid avocados that have brown spots or are soft to the touch. To store, place it in a paper bag and refrigerate it for up to two days.

The first recorded use of Fuerte avocado was in 1911 when it was grown in California. However, Fuertes did not become widely available in the United States until the 1970s. They are grown in many countries worldwide, including Mexico, Peru, Chile, and the United States.

Guatemalan Avocados

The main difference between the two types of avocados, Guatemalan and Mexican, the Guatemalan avocados tend to be one of the largest avocadoes and heavier than their Mexican variety cousins.

Both varieties are best grown in warm climates and require full sun. They thrive in the same kinds of soil. However, Guatemalans are susceptible to frost damage, while Mexicans do well even in colder regions.

Gwen Avocados

Gwen avocados are a type of Hass avocado. Greenish-yellow flesh, oval and plump, thick green skins have a pebbly texture when ripe. They turn dull green as they develop to fully mature. The fruit is creamy gold-green with a small to medium seed and has a nutty, buttery flavor. They are grafted onto Mexican seedling rootstock.

Gwen avocados naturally grow about 15 feet in height but can be kept even smaller as the tree lends itself easily to pruning since it has small limbs. The fruit is similar to the Hass variety but slightly larger.

Gwen is a Hass seedling look for one that is firm but yields slightly to pressure. Avoid avocados that are too soft or have brown spots on their skin.

Hass Avocado

The Hass avocado variety is referred to as the California avocado. This type of avocado has dark green or black skin and a pear-shaped body. It is named after Rudolph Hass, who first cultivated the fruit in California.

The popularity of Hass avocados continued to grow in the decades that followed. Today, many avocados, about 80% of all avocados are Hass grown worldwide. Thanks to their delicious taste and nutritional value, they are now one of the most popular fruits in the world.

Holiday Avocados

Holiday avocados are hardy Guatemalan A-type avocados that produce copious amounts of fruit. The pear-shaped, 18–24 oz. The green fruit is well-kept by the tree. It is known as Holiday because it ripens between Labor Day and New Year's Day.

Frost sensitive below 30 degrees Fahrenheit. Holiday avocado trees are growing weepy and aren't very tall. It creates a lovely inground tree for growers who are both indoors and in containers. Grafting was done onto the Mexican Seedling's rootstock.

Kona Sharwil Avocados

Kona Sharwil avocados are rich and nutty in flavor, avocados are highly regarded. It is well known for having a tiny seed and an abundance of buttery flesh. Tolerant to cold up to 32°F. The fruit's skin turns a medium-thin, rough green as it ripens.

The Kona Sharwil tree is cultivated for its fruit and ornamental qualities. The fruits have thin skin and are small, weighing 8 to 16 ounces on average. As they ripen, the black skin turns. They grow into mostly upright trees that produce from November to January. Their branches are dense and angular, and their foliage can be green or bronze in color.

Lamb-Hass Avocados

Lamb Hass avocado crosses the traditional popular variety, the Hass, and a Gwen avocado. They are precocious, high-yielding, late-season avocados with good quality fruit. The tree is upright and compact. The fruit size is 10–16 oz., and they ripen from April to November, making them a longer-season avocado than the traditional Hass.

They are frost-sensitive below 30 degrees Fahrenheit. Lamb Hass are grafted onto Mexican seedling rootstock and are Type A avocados. A good choice for a high-yielding commercial variety good late-season option.

Little Cado Avocados

The Little Cado avocado is one of the smaller avocado varieties, perfect for backyard growing. This variety has green-skinned fruit with a medium-thin skin. The height of this avocado tree is typically 10 to 15 feet, and the fruit size averages 8 to 14 ounces. The Little Cado ripens from May to September and is frost sensitive below 32ºF. This variety is grafted onto Mexican Seedling rootstock.

Planting and caring for your Little Cado avocado tree is relatively easy. You can enjoy fresh, delicious avocados from your backyard.

Here are a few tips to help you get started:

Choose a location for your tree that receives full sun.
The tree should be planted in well-draining soil.
Water regularly, and fertilize monthly with a balanced fertilizer.
Protect the tree from frost by covering it with a tarp or cloth if cold weather is expected.

With proper care, your Little Cado avocado tree will provide you with years of enjoyment.

Lula Avocados

Lula avocados, known as "Lulas" are native to Miami, Florida, and were first grown there in 1915 by Lula Cellon. The Lula avocado differs from other avocados in that they do not ripen all at once. They ripen at various times, making it impossible to harvest them all at once.

Typically, the flowers on the new avocados bloom from March to May. Lula avocados can be found in USDA plant hardiness zones 9a through 10b, but depending on which portion of the zone they are in, different harvest dates apply. Consider this uneven ripening when making your plans if you're interested in gathering Lula avocados.

Although Lula can be a little trickier to harvest than many avocado varieties, their distinctive flavor and texture make them well worth the trouble.

Maluma Avocados

When it comes to separating a Hass avocado from a Maluma avocado, it's sometimes difficult. Among the distinguishing characteristics are a more significant size, glossier skin, and a more pronounced pear-like form. Hass has darker, creamier flesh than Maluma.

The flavor profile does not include any nutty undertones. Malama avocados are oblong fruits that weigh between 1 and 1.5 pounds. At maturity, the maluma is a dark-purple avocado with leathery, smooth skin that easily peels off. The meat is thick, creamy, has no fibers, and has a rich, nutty flavor. It contains a lot of oil.

It is yellow around the middle pit but turns green as it gets closer to the skin. The early fall-ripening fruit of Malama is a consistently heavy producer. Trees are growing in numbers. On the other hand, Malama avocados can only be found in the late fall when they are picked.

Mexican Avocados

Mexican avocados originated from the northern regions, growing in commercial orchards or backyards. They are cultivated using a mix of their favorite local varieties—Pepe or Negro Santo—and are small, thin-skinned fruits with vibrant flavor. These avocados from Mexican growers come from cold hardy trees and are small fruits with very high oil content. The Mexican avocado varieties flesh has a very high-fat content, usually around 30%, making it one of the richest sources of monounsaturated fats.

Mexicola Grande Avocados

The Mexicola Grande avocado is a delicious and easy-to-peel avocado. This variety has a thin, paper-like skin and a creamy flavor, making it ideal for eating on its own or using in recipes. The natural aroma is compared to sweet anise. Mexicola Grandes are available from late summer through mid-winter and are hardy to cold temperatures as low as 20° F.

Grafted onto Mexican seedling rootstock, the Mexicola Grande
Classified as a Type A cultivar
Most frost resistant compared to all other varieties.

The Guatemalan variety, known as the Mexicola, is distinguished by its small size and dark skin. The fruit of the Mexicola is typically less than three inches long, and its skin is so dark that it almost appears black. The flesh of the Mexicola is creamy in texture and has a greenish-yellow hue.

The tree, which can grow to 30 feet, has glossy green leaves. The white flower clusters are produced by the Mexicola avocado tree. The fruit of the Mexicola tree ripens from August to October.

If you live in an area with a Mediterranean climate, you can grow a Mexicola avocado tree in your yard. The tree prefers full sun and well-draining soil. Regular watering would benefit the tree, especially in the summer, as the trees cannot withstand cold temperatures, so they should not be exposed to frost.

Every two to three months, fertilizer is required for the growth of a Mexicola avocado tree. Consider using a fertilizer with high nitrogen to phosphorus ratio. You can add compost or manure to the nearby soil to help the tree grow.

Monroe Avocados

The Monroe avocado is a cold hardy variety popular in Florida and tropical America. The fruit is large and has excellent eating quality. It is elliptical and weighs about 2 pounds when mature. The skin is smooth and dark green, with a glossy finish. The season for this variety is November to January.

The Monroe avocado is named after its place of origin, Monroe County, in Southern Florida. It is a hybrid variety, meaning it is not found in nature and was created by humans. This particular variety was created by crossing the Choquette with the popular Hass avocado. The result is a large, delicious fruit that is perfect for eating fresh or using in recipes.

Pinkerton Avocados

Pinkerton avocados are known for their cold resistance and green skin, as well as its smooth and creamy flesh and nutty flavor. This avocado is a heavy producer and is a great option for those looking for a high-quality fruit with consistent production.

This variety is easily identified by its pear-shaped form with a long neck and pebbled green skin; come call it pebbly skin. The Pinkerton avocado tree is also a medium-sized spreading tree known to be an early producer. Unlike most fruits, the avocado does not ripen on the tree and can be stored on the tree for several months before harvesting.

The Pinkerton avocado is highly recommended due to its consistent production, flavor, and manageable tree size.

Pryor Avocados

Pryor avocado, nicknamed the "Fantastic," lives up to its alias! This green avocado variety bears a thin, lustrous skin that does not darken as it matures. Because of its creamy flesh and excellent oil balance, the Pryor fruit is one of the smaller and matures in September and is hardy; it is a great choice.

Despite their diminutive size, Pryor avocados are thought to contain the most flavor and oil of any Mexican-grown avocado. The Pryor is also very popular as one of the cold-hardy varieties.

It can withstand temperatures as low as 15 degrees Fahrenheit once it's established. Growers should ensure that the rootstock they acquire is genuine Pryor rather than simply Fantastic, since some of the rootstock marketed as "Fantastic" is of a distinct variety that does not tolerate cold.

Reed Avocados

Reed avocado is a medium-sized cultivar, pear-shaped fruit that has green skin when ripe. The flesh is creamy, smooth, and has an earthy flavor. It is a late-season variety and is available from November to February. The Reed avocado tree is cold, hardy, and can tolerate temperatures down to 25 degrees Fahrenheit.

Reed avocados are named after Reuben Reed, who first grew the variety in California. They are grown in many regions with warm climates, including Mexico, South America, and Australia.

Sir Prize Avocados

Sir Prize avocado is a popular Hass variety's grandchild, which is more productive and cold-resistant, and produces delicious, buttery avocados from October to January.
As the fruit ripens after harvest, its dark green skin with lighter green stipules turns purplish-black.

These are B Type avocado that self-fertilize; adding a complementary variety, like Hass or Lamb Hass, may boost fruit production and lengthen the harvest season. The avocado accepts light frost once established.

Steward Avocados

Stewart avocados are a type of fruit that is yellow on the inside and has a nutty flavor. They are one of the most cold-hardy types and can be grown in colder climates. The tree that produces these avocados is strong and spreading; the fruit size is usually 6-10 ounces.

These avocados ripen from September to November, and they are thought to be Mexicola seedlings. They are also grafted onto Mexican Seedling rootstock. This type of avocado is easy to peel and is one of the most frost-tolerant.

West Indian Avocados

West Indian avocado is a type of avocado that is native to the Caribbean and Central America. It is also sometimes known as green avocado or black avocado. The skin of the West Indian avocado is thick and green, with a bumpy texture. The flesh of the fruit is creamy and pale green in color. West Indian avocados are large fruits; they typically weigh between 8 and 16 ounces.

Wurtz Avocados

In 1935, Roy Wurtz created the first Wurtz avocado in Encinitas, California. The tree has since become incredibly well-known and has spread all over the world. The Wurtz is a slow-growing tree that can take up to 10 years to fully mature. It produces an exquisite dwarf variety of creamy green avocados with dark black seeds during that time. The fruit can be consumed raw or added to dishes like salsa and guacamole.

The Little Cado thrives in warm climates, but if it is planted in a well-drained soil mixture, it can also withstand cooler temperatures. Other than routine pruning to keep its shape and size, it tolerates heavy traffic and needs little maintenance.

Zutano Avocados

The pear-shaped avocados with thin, glossy green skin types are the ones to which the Zutano avocado would belong. Even when it is ripe, it remains green. Although its flesh is less creamy and flavorful than that of other avocados, it does have a low oil content and a high water content.

The upright and rounded Zutano avocado tree grows. It produces a lot and can withstand colder temperatures better than other cultivars. Scientists should be aware that the Hass and other more well-liked options rely heavily on pollination from the Zutano avocado.

Additionally, it is a "green" avocado, which means that when it is ripe, it retains its green color.

FAQ's

How to Pick the Perfect Avocado

To pick the perfect avocado, look for one that is dark green in color and feels slightly soft to the touch. Avoid avocados that are either too hard or too mushy. You should also check for brown skin spots, as this indicates the fruit is overripe.

How do I store an avocado?

Ideally, you should eat avocado as soon as it is ripe. But if you need to store it for a short period, there are a few things you can do:

Place the avocado in a paper bag or wrap it in a newspaper. This will help it to ripen faster.
Store the avocado in the fridge. This will slow down the ripening process.
If you have cut open an avocado but don't plan on eating it right away, brush some lemon juice on the exposed surface. This will prevent it from browning.

How do I prepare an avocado?

There are many ways to enjoy avocado, but here are some simple instructions for how to prepare it:

Wash the skin of the fruit with warm water and soap.
Cut the avocado in half lengthwise.
Remove the pit from the avocado.
Scoop out the flesh of the fruit with a spoon.

How many calories are in an avocado?

One avocado has about 322 calories.

What is the average size of an avocado?

The average size of an avocado is about 6 to 8 ounces. It can range in size from about 3 ounces to as much as 20 ounces.

Avocado Recipes

Baked Teriyaki Salmon with Avocado Crema

SuperFood Avocado | The Power Of Healthy Eating

Avocado Trick | Pick The Perfect Avocado Every Time

Avocado Ice Cream | Sweet & Healthy Dessert

Red Quinoa Crab Salad Avocado Crema | Extreme Texture