Types of Avocados: 26 Varieties

The best avocado depends on how you plan to use it. A creamy, high-oil avocado such as Hass, Lamb Hass, Pinkerton, Reed, or Sharwil is excellent for guacamole, toast, dips, and sauces. Larger green-skin avocados, including Choquette and Monroe, are usually milder and can work better for slicing, salads, tacos, and fresh eating.

Avocados come in many shapes, sizes, skin textures, and flavor profiles. Some are small and rich with thin skin, while others are large, smooth-skinned, and lighter in texture. This guide compares 26 types of avocados by flavor, appearance, season, texture, and the best way to use them in the kitchen.

Botanically, avocados are fruits that grow on evergreen trees in the laurel family. In the kitchen, they are treated more like a savory ingredient because of their creamy texture, mild flavor, and ability to carry salt, acid, herbs, chiles, and rich sauces.

⬇️ Table of Contents

• Avocado Types at a Glance
• Best Avocados by Use
• The 3 Main Avocado Groups
• 26 Types of Avocados
• How to Choose the Right Avocado
• Do Avocados Ripen on the Tree?
• Avocado Flavor Pairings
• Sources and Verification
• FAQs About Avocado Varieties

Avocado Types at a Glance

Most shoppers know Hass, but it is only one type of avocado. The main difference between varieties is not just color. Skin thickness, oil content, seed size, water content, season, and texture all affect how the avocado tastes and how it behaves in recipes.

Avocado Type	Skin	Texture	Flavor	Best Use
Hass	Pebbly, darkens when ripe	Very creamy	Rich, nutty	Guacamole, toast, dips, sauces
Fuerte	Smooth green	Creamy	Mild, buttery, nutty	Slicing, salads, toast
Bacon	Smooth green	Light creamy	Mild	Salads, sandwiches, simple slicing
Reed	Round, green, slightly pebbled	Dense and creamy	Rich, nutty	Stuffed avocado, salads, thick slices
Pinkerton	Green, slightly pebbled	Creamy	Rich, nutty	Guacamole, toast, eating plain
Lamb Hass	Pebbly, Hass-like	Creamy	Rich, Hass-like	Guacamole, late-season use
Choquette	Smooth green	Lighter, large fruit	Mild, buttery	Slicing, salads, tacos
Monroe	Smooth green	Moderately creamy	Mild to nutty	Slicing, dicing, sandwiches
Sharwil	Green, rough skin	Very creamy	Rich, nutty	Eating plain, toast, premium guacamole
Little Cado / Wurtz	Green skin	Creamy	Mild, buttery	Small gardens, containers, home harvest

Best Avocados by Use

Best for guacamole: Hass, Lamb Hass, Pinkerton, Reed, Gwen, Carmen Hass, Sharwil, and Maluma. These varieties give you the creamy body needed for lime juice, salt, cilantro, onion, and chile. For heat, pair with fresh jalapeño or serrano - see our guide to the hottest peppers to choose the right chile for your heat level.

Best for slicing: Fuerte, Bacon, Choquette, Monroe, Zutano, and green-skin Florida avocados. These are useful when you want visible slices for salads, sandwiches, tacos, and grain bowls.

Best for stuffed avocado: Reed and Choquette. Their larger size gives you enough space to fill the center with shrimp salad, chicken salad, pico de gallo, or grains. If you enjoy stuffed produce preparations, the same technique works well in our shrimp and crab stuffed tomatoes.

Best for avocado toast: Hass, Gwen, Pinkerton, Fuerte, Carmen Hass, and Sharwil. These varieties mash or slice well and pair nicely with lemon, sea salt, eggs, tomatoes, and herbs.

Best for home growing in smaller spaces: Wurtz, also sold as Little Cado or Minicado, and Holiday. These are popular backyard choices because of their smaller or more manageable tree habits.

The 3 Main Avocado Groups

Avocado varieties are commonly grouped into three horticultural races: Mexican, Guatemalan, and West Indian. Many named avocados are hybrids, so they may show traits from more than one group.

Mexican Avocados

Mexican avocados tend to have smaller fruit, thinner skin, and higher oil content. Many Mexican types are more cold tolerant than West Indian types. They often have a richer flavor, and the leaves of Mexican varieties can have an anise-like scent when crushed.

Guatemalan Avocados

Guatemalan avocados are often associated with thicker skin, medium to large fruit, and rich flesh. Hass, Reed, and many important commercial varieties have Guatemalan background or hybrid parentage. Variety details are documented by the UC Riverside Avocado Variety Collection.

West Indian Avocados

West Indian avocados are adapted to warm, humid, lowland tropical conditions. They often produce larger green fruit with a lighter, milder texture. These are common in Florida and the Caribbean, but they are generally less cold tolerant than Mexican types. Florida variety details are documented by UF/IFAS Extension.

26 Types of Avocados

1. Bacon Avocado

photo courtesy Tomorrow Harvest

Bacon avocados are smooth-skinned green avocados developed in California by James Bacon and introduced in the early 1950s. They are medium to large fruit with thin skin, pale yellow-green flesh, and a mild, clean avocado flavor.

Appearance: Oval to obovate fruit with smooth green skin that usually stays green when ripe.

Season: Late fall through spring, depending on region.

Flavor and texture: Mild, lightly creamy, and less intense than Hass.

Best use: Use Bacon avocados for salads, sandwiches, breakfast plates, or simple slices with citrus and salt. They are a good choice when you want avocado flavor without the heavy richness of Hass.

Chef note: Because Bacon avocados are mild, season them well. A little lime, flaky salt, cracked pepper, and a drizzle of olive oil helps bring out the flavor.

2. Brogdon Avocado

photo courtesy Home and Garden Reference

Brogdon avocados are Florida-grown avocados known for their dark purple skin, good flavor, and better cold tolerance than many tropical avocado types. They are often listed as a complex hybrid and are valued by gardeners in warm regions that occasionally see cooler weather.

Appearance: Medium fruit with purple skin when mature. The fruit is usually smaller than many large Florida green-skin avocados.

Season: Summer into early fall in Florida growing areas.

Flavor and texture: Richer and oilier than many large green-skin Florida avocados.

Best use: Brogdon works well in spreads, dips, tacos, and sliced preparations where you want a richer Florida avocado.

Chef note: The darker skin makes Brogdon easier to visually separate from green-skin Florida varieties. Still, use gentle pressure, not color alone, to judge eating ripeness.

3. Carmen Hass Avocado

photo courtesy Fourwind Growers

Carmen Hass, often shortened to Carmen, is a Hass-type avocado selected for Hass-like fruit and a harvest pattern that can help extend the Hass season in suitable climates. It is popular with home growers because it produces familiar dark, pebbly fruit with a creamy texture.

Appearance: Similar to Hass, with pebbly skin that darkens as it ripens.

Season: Season varies by growing region. Carmen is often discussed as maturing slightly earlier than Hass and sometimes producing off-season flowers in warm climates.

Flavor and texture: Creamy, buttery, and close to Hass in kitchen use.

Best use: Use Carmen Hass anywhere you would use Hass: guacamole, toast, dips, avocado crema, and sliced avocado plates.

Chef note: Treat Carmen like Hass in recipes. It can handle lime juice, garlic, chiles, tomatoes, and strong seasoning without getting lost.

4. Choquette Avocado

photo courtesy Wiki

Choquette is a large Florida avocado with smooth green skin and a mild, buttery flavor. It was developed in South Florida and is commonly described as a Guatemalan-West Indian type. The fruit can be very large, making it useful when cooking for several people.

Appearance: Large, smooth green fruit that may weigh well over a pound.

Season: Late fall into winter in Florida growing regions.

Flavor and texture: Mild, buttery, and lighter than Hass. Some fruit can seem juicier because of its higher moisture content.

Best use: Choquette is excellent for slicing, cubing, salads, tacos, and stuffed avocado. It is less ideal when you want a very dense, rich guacamole.

Chef note: Use Choquette when presentation matters. Its large slices look clean on platters and hold up well with citrus, tomatoes, shrimp, and crisp vegetables.

5. Ettinger Avocado

Ettinger is a green-skinned avocado variety from Israel with Mexican background. It is often compared to Fuerte because of its shape and smooth green skin. The fruit is known for light yellow flesh, a mild flavor, and a soft, melting texture when properly ripe.

Appearance: Narrow pear-shaped fruit with smooth green skin and a larger seed.

Season: Often matures around the Fuerte season, depending on region.

Flavor and texture: Mild, clean, and soft with less intensity than Hass.

Best use: Ettinger works for salads, toast, sliced avocado, and dishes where you want a lighter avocado flavor.

Chef note: Because Ettinger is mild, pair it with stronger accents: lemon, pickled onion, smoked paprika, fresh herbs, or chile oil.

6. Fuerte Avocado

photo courtesy Bayzon

Fuerte is one of the classic California avocado varieties and was once the standard before Hass became dominant. It has smooth green skin, a pear shape, and a creamy texture with a nutty, buttery flavor.

Appearance: Pear-shaped fruit with smooth green skin that usually remains green when ripe.

Season: Late fall through spring in many California growing areas, per UC ANR harvest guidance.

Flavor and texture: Creamy, smooth, mild, and nutty.

Best use: Fuerte is excellent sliced on toast, chopped into salads, layered into sandwiches, or served with eggs.

Chef note: Fuerte has a clean, elegant texture. Use it when you want neat slices instead of a heavy mash.

7. Guatemalan Avocados

photo courtesy centralamericalink

Guatemalan avocados are not one single variety. They are one of the major avocado groups behind many important cultivars. Guatemalan types and hybrids often have medium to thick skin, rich flesh, and fruit that can range from medium to very large.

Appearance: Varies by cultivar, but many Guatemalan types have thicker skin than Mexican types.

Season: Depends on the named variety.

Flavor and texture: Often rich and creamy, especially in well-known hybrids.

Best use: Guatemalan-background avocados include many strong kitchen varieties for slicing, mashing, and fresh eating.

Chef note: When shopping, choose by named variety when possible. "Guatemalan" is a group description, not a final flavor guarantee.

8. Gwen Avocado

Gwen is a Hass-like avocado with a slightly larger size and a similar rich texture. It has pebbly green skin, plump oval fruit, and creamy flesh. Gwen is useful for people who like Hass but want to try a related variety with its own character.

Appearance: Plump oval fruit with pebbly green skin and a small to medium seed.

Season: Spring into summer in California-type growing regions.

Flavor and texture: Nutty, buttery, and creamy, similar to Hass.

Best use: Gwen works well for guacamole, avocado toast, dips, and eating plain with salt and citrus.

Chef note: Gwen is one of the easier swaps for Hass in recipes because the flesh has enough richness to mash smoothly.

9. Hass Avocado

Hass is the most recognized avocado variety in the United States and the standard for guacamole, avocado toast, and dips. It originated in California and became popular because of its flavor, shipping quality, and reliable rich texture. The California Avocado Commission lists Hass as the dominant commercial variety in the state.

Appearance: Oval to pear-shaped fruit with pebbly skin that turns from green to dark purplish-black as it ripens.

Season: Available much of the year through commercial supply. California Hass is commonly associated with spring through fall availability.

Flavor and texture: Rich, creamy, nutty, and high-oil.

Best use: Hass is the best all-purpose avocado for guacamole, toast, dips, crema, smoothies, dressings, and sauces.

Chef note: Hass has the body to take acid and seasoning. For guacamole, mash with lime and salt first, then fold in onion, cilantro, tomato, and chile.

10. Holiday Avocado

photo courtesy Greg Alde

Holiday is a large green avocado associated with the University of California avocado breeding program under the name XX3. It is known as a backyard-friendly tree with a more compact habit than many full-size avocado trees.

Appearance: Large green fruit, often around 18 to 24 ounces, with medium skin and a medium seed.

Season: Commonly associated with fall and winter harvest windows, though timing varies by region.

Flavor and texture: Mild to rich, creamy, and useful for fresh eating.

Best use: Holiday is a good choice for slicing, salads, and backyard growers who want larger fruit from a more manageable tree.

Chef note: Because Holiday fruit can be large, use half for slices and the other half for a quick avocado dressing or spread.

11. Kona Sharwil Avocado

Kona Sharwil avocados, often called Sharwil avocados, are prized in Hawaii for their rich, nutty flavor and creamy texture. Sharwil is a Guatemalan-Mexican hybrid originally from Australia and is known for a small seed and excellent eating quality.

Appearance: Medium fruit, usually oval to pear-shaped, with green rough skin and a small seed.

Season: Often associated with winter harvest in Hawaii, though timing varies by location.

Flavor and texture: Rich, nutty, and very creamy with a good flesh-to-seed ratio.

Best use: Sharwil is excellent for eating plain, guacamole, toast, and premium avocado preparations.

Chef note: This is a variety where simple is best. Use sea salt, lime, and a sharp knife rather than hiding the flavor under too many ingredients.

12. Lamb Hass Avocado

photo courtesy Louis Nursery

Lamb Hass is a Hass-type avocado with larger fruit and a later harvest window than standard Hass in many growing areas. It has pebbly skin, creamy flesh, and a rich flavor that makes it a strong kitchen substitute for Hass.

Appearance: Large, oval to shouldered pear-shaped fruit with pebbly skin that darkens as it ripens.

Season: Later than Hass in many California growing regions.

Flavor and texture: Rich, creamy, and Hass-like.

Best use: Lamb Hass is excellent for guacamole, toast, dips, and avocado sauces when Hass is not in peak season.

Chef note: Because Lamb Hass fruit can be larger than Hass, taste before seasoning. One large avocado may need more lime and salt than a standard guacamole recipe assumes.

13. Little Cado Avocado

photo courtesy Forest and Kim

Little Cado is a common nursery name for the Wurtz or Wertz avocado. It is also sold as Minicado. This variety is best known for backyard growing because the tree stays smaller than many standard avocado trees.

Appearance: Green fruit from a smaller, weeping tree habit.

Season: Varies by region and tree conditions.

Flavor and texture: Mild to creamy with good kitchen use when fully ripe.

Best use: Little Cado is most important as a home-garden avocado. Use the fruit for toast, slices, salads, and dips.

Chef note: Since Little Cado and Wurtz refer to the same variety family in many nursery listings, avoid treating them as completely separate avocados in buying guides. Explain the naming overlap clearly.

14. Lula Avocado

Lula is a Florida avocado variety with Guatemalan-Mexican hybrid background. It originated from a seed planted in Miami, Florida, in the early 1900s and has been used both as a fruiting variety and as rootstock in Florida.

Appearance: Pear-shaped green fruit, often medium to large, with a large seed.

Season: Fall through winter in Florida, with regional variation.

Flavor and texture: Richer than many watery green-skin avocados, with a firm-creamy texture.

Best use: Lula can be used for slicing, mashing, salads, sandwiches, and fresh eating.

Chef note: Lula is more useful when treated like a green-skin table avocado. Let it soften fully, then use a serrated knife if the skin is tough.

15. Maluma Avocado

photo courtesy portalfruticola

Maluma, often called Maluma Hass, is a Hass-type avocado discovered in South Africa. It is known for dark skin, creamy flesh, and a Hass-like eating style. The fruit is typically marketed as a premium avocado because of its appearance, flesh quality, and strong consumer appeal.

Appearance: Dark purple to black skin when mature, usually with a pear-like shape and a smaller seed than some large green varieties.

Season: Depends heavily on growing region.

Flavor and texture: Creamy, rich, and Hass-like.

Best use: Maluma is best for guacamole, toast, mashed avocado, dips, and premium fresh avocado service.

Chef note: Use Maluma the same way you would use Hass. It has enough richness to carry lime, salt, garlic, and chile.

16. Mexican Avocados

photo courtesy Mexico-Now.com

Mexican avocados are a major avocado group rather than one single cultivar. They are known for thinner skin, smaller fruit, rich flavor, and stronger cold tolerance compared with many tropical West Indian types.

Appearance: Often smaller with thin skin; some varieties darken as they mature.

Season: Depends on the named cultivar.

Flavor and texture: Often high-oil, rich, and aromatic.

Best use: Mexican types are good for rich dips, spreads, and fresh eating when the fruit is fully ripe.

Chef note: Do not assume "Mexican avocado" always means Hass from Mexico. It can refer to the Mexican horticultural race or to commercial avocados grown in Mexico.

17. Mexicola Grande Avocado

Mexicola Grande is a Mexican avocado type known for thin dark skin, rich flesh, and cold tolerance. It is closely associated with the Mexicola line and is often grown by home gardeners interested in hardier avocado trees.

Appearance: Small to medium fruit with thin, dark skin and smooth texture.

Season: Late summer through winter, depending on region.

Flavor and texture: Rich, creamy, and high-oil, with the aromatic character often associated with Mexican avocados.

Best use: Use Mexicola Grande for fresh eating, spreads, toast, and smaller-batch guacamole.

Chef note: Because the fruit is smaller, Mexicola Grande is a good single-serving avocado. It works well sliced over tacos or eggs.

18. Monroe Avocado

photo courtesy Mike Bert

Monroe is a large Florida avocado with smooth green skin and a mild, buttery profile. It is commonly listed as a Guatemalan-West Indian type and is valued for winter maturity in Florida growing areas.

Appearance: Large green fruit, often 24 to 40 ounces in Florida variety tables.

Season: Winter in Florida, commonly around December through February depending on region and maturity.

Flavor and texture: Mild, smooth, and buttery, with a firmer feel than very soft Hass-style avocados.

Best use: Monroe is useful for slicing, dicing, salads, sandwiches, avocado tacos, and fresh plates.

Chef note: Monroe's size makes it helpful for entertaining. Use it where you need clean cubes or generous slices rather than a dense mash.

19. Pinkerton Avocado

photo courtesy Fog Follow Farm

Pinkerton is a rich, green-skinned avocado with a long pear shape, rough-pebbly skin, and a small seed. It is valued because it produces a high flesh yield and has enough oil content to work well in both slicing and mashing recipes.

Appearance: Long pear-shaped fruit with green rough-pebbly skin and a small seed.

Season: Winter through spring in many California growing areas.

Flavor and texture: Rich, creamy, and high-oil.

Best use: Pinkerton is excellent for guacamole, toast, fresh slices, and eating plain with citrus and salt.

Chef note: Pinkerton is one of the best non-Hass avocados for guacamole because the flesh is rich and the seed is small.

20. Pryor Avocado

Pryor, often sold as Fantastic, is a cold-hardy avocado associated with Mexican-type avocado traits. It is mostly discussed among home growers looking for avocados that can handle cooler conditions better than standard tropical varieties.

Appearance: Small to medium green fruit with thin skin.

Season: Often listed as an early fall avocado in nursery descriptions.

Flavor and texture: Creamy and rich when fully ripe.

Best use: Pryor is mostly important for home growing in marginal avocado climates. Use the fruit for toast, slicing, and small-batch dips.

Chef note: Cold-hardy avocado names can be confusing in nursery trade. Buy from a reputable grower and verify whether Pryor, Fantastic, or another name is being used for the same plant.

21. Reed Avocado

Reed is a large, round green avocado developed in California by James Reed. It is a Guatemalan variety known for dense, creamy flesh and excellent eating quality. Reed is one of the best avocados when you want thick slices or a fruit large enough to serve as a filled avocado half.

Appearance: Large, round green fruit with medium skin and a large seed.

Season: Summer into early fall in California growing regions; Florida maturity listings differ by region.

Flavor and texture: Dense, creamy, rich, and nutty.

Best use: Reed is excellent for stuffed avocado, thick slices, salads, toast, and eating plain.

Chef note: Reed's round shape makes it ideal for composed plates. Cut thick wedges and season each surface with salt and acid.

22. Sir Prize Avocado

photo courtesy GoodEggs

Sir Prize is a Mexican hybrid avocado that matures earlier than Hass in many California observations. It has dark skin when ripe, a small seed, and a high flesh percentage, making it appealing for people who like Hass-style avocados but want an earlier-season option.

Appearance: Pear-shaped fruit with skin that darkens as it ripens. Some fruit show a distinctive ridge along one side.

Season: Earlier than Hass in many California growing observations.

Flavor and texture: Creamy, rich, and Hass-like, with a high edible flesh ratio.

Best use: Use Sir Prize for guacamole, slices, toast, and avocado-forward dishes.

Chef note: The small seed gives good yield. Use Sir Prize when you want more usable flesh per avocado.

23. Stewart Avocado

Stewart, sometimes misspelled as Steward, is a Mexican avocado variety from California. It has dark skin, thin skin, a small seed, and good eating quality. It is also valued by growers for its cold tolerance compared with many standard commercial avocados.

Appearance: Small to medium dark fruit with smooth, thin skin.

Season: Early fall into winter in California observations.

Flavor and texture: Firm but melting, with clear yellow flesh shading green near the skin.

Best use: Stewart works for fresh eating, toast, slices, and small portions where you want richer avocado flavor.

24. West Indian Avocados

West Indian avocados are a major avocado group adapted to warm, humid tropical and subtropical climates. They are common in Florida, the Caribbean, and similar growing regions. These avocados are often large, green-skinned, and lighter in texture than Hass.

Appearance: Often large, smooth green fruit, though traits vary by named variety.

Season: Many West Indian types mature early in the Florida avocado season.

Flavor and texture: Mild, clean, and often lower in oil than Mexican or Guatemalan types.

Best use: West Indian avocados are useful for salads, slices, chilled plates, sandwiches, and tacos.

Chef note: Do not judge West Indian avocados by Hass expectations. Their value is size, freshness, and clean slicing texture, not dense richness.

25. Wurtz Avocado

photo credit Greg Alder

Wurtz is also known as Wertz, Little Cado, Littlecado, or Minicado. It is a smaller-growing avocado tree often sold for backyard and container-friendly gardens. The tree has a distinctive weeping habit and is popular with growers who do not have room for a full-size avocado tree.

Appearance: Green fruit from a dwarf or semi-dwarf tree with a compact habit.

Season: Varies by location and tree maturity.

Flavor and texture: Mild to creamy when fully ripe.

Best use: Wurtz is best known as a home-garden avocado. Use ripe fruit for toast, slices, salads, dips, and simple fresh preparations.

Chef note: Because Wurtz and Little Cado overlap, this post should either merge them into one entry or clearly explain that "Little Cado" is a marketing/nursery name for Wurtz/Wertz.

26. Zutano Avocado

photo courtesy Olsen Farms

Zutano is a shiny green-skinned avocado that helps open the California avocado season. It has smooth skin, a pear-like shape, and a lighter flavor than Hass. Zutano is also important in orchards because it is commonly used as a pollinizer for other avocado varieties.

Appearance: Pear-shaped fruit with shiny yellow-green skin and a medium seed.

Season: Fall through early winter in many California observations.

Flavor and texture: Mild, lighter, and less rich than Hass.

Best use: Zutano is useful for slices, salads, sandwiches, and recipes where avocado supports other ingredients instead of dominating the dish.

Chef note: Use Zutano with brighter flavors. It pairs well with lime, cilantro, tomato, onion, vinegar-based dressings, and grilled proteins.

How to Choose the Right Avocado

Choose the avocado by the recipe first. If you need a creamy mash, choose Hass, Lamb Hass, Pinkerton, Reed, Gwen, Carmen Hass, Sharwil, or Maluma. If you need clean slices, choose Fuerte, Bacon, Choquette, Monroe, Zutano, or a firm-ripe Florida avocado.

For guacamole, oil content matters. Richer avocados mash smoother and taste fuller after adding lime juice and salt. For salads, firmness matters more. A lighter green-skin avocado can be better because it keeps its shape after cutting.

Color is not always the best ripeness test. Hass darkens as it ripens, but many green-skin avocados stay green even when ready to eat. The best test is gentle pressure in the palm of your hand. A ripe avocado should yield slightly without feeling hollow, watery, or mushy.

For more detail, see my guide on how to ripen avocados.

Do Avocados Ripen on the Tree?

Avocados mature on the tree, but they soften after they are picked. This is why avocados at the store are often firm. A mature avocado can be harvested, held at room temperature, and allowed to soften over several days.

Once ripe, avocados can usually be moved to the refrigerator for a short time to slow softening. To speed things up, place firm avocados in a paper bag with a banana or apple. These fruits release ethylene gas, which can help encourage ripening.

Avocado Flavor Pairings

Avocado is rich but mild, so it needs balance. The best pairings bring acid, salt, heat, crunch, or freshness.

• Acid: lime, lemon, vinegar, pickled onion, tomatoes
• Salt: flaky sea salt, kosher salt, cotija cheese, feta
• Heat: jalapeño, serrano, chile flakes, hot sauce - for depth, try an adobo chile sauce as a finishing drizzle
• Fresh herbs: cilantro, basil, chives, parsley
• Crunch: radish, cucumber, toasted seeds, tortilla chips

If the avocado is very rich, add more acid. If the avocado is mild or watery, add more salt, herbs, and texture.

Sources and Verification

This avocado guide was updated using university extension and avocado industry references, including UF/IFAS Extension, UC Agriculture and Natural Resources, the UC Riverside Avocado Variety Collection, and the California Avocado Commission. Variety seasons can change by region, climate, and harvest conditions, so use the season ranges as practical guidance rather than fixed dates for every growing area.

• UF/IFAS Extension: Avocado Growing in the Florida Home Landscape
• UC ANR: When to Pick Avocados
• UC Riverside Avocado Variety Collection
• California Avocado Commission: Avocado Varieties

FAQs About Avocado Varieties