Hass Avocados Transition to Mexico
We may see pockets of California Hass avocados but we have officially moved into the Mexican Hass avocado season. They will be young in maturity which equals lower flavor, lower oil and the possibility of inconsistent ripening.
Avocado maturity and ripeness are not the same thing. The level of maturity is related to seasonality and it is often hard to tell when an avocado is mature enough to be harvested. If your avocado has a rubbery texture instead of turning soft it is because the avocado was picked before it was mature. Other signs of immaturity are pockets of concaving and flesh clinging to the pit. What is mature at the beginning of the season will be different than the level of maturity later in the season. Hass avocados will develop a higher oil content a few months into the season bringing the higher flavor we have come to expect. The skin on a more mature Hass avocado will lose some of its glossiness and become darker and the flesh will deepen slightly from yellow to gold. It will also slice beautifully and the seed coat will be thin and brown instead of fleshy and white.
Avocados ripen off the tree and the Hass will turn from green to a deep purple/black color during the ripening process. Look for big shoulders at the top of the avocado near the stem with a round or full shape.
Storage and Ripening Tips:
*Early season fruit will ripen around 60-65 degrees and the speed of ripening will depend on the maturity of the avocado and where it is grown. Early season Mexican avocados can take anywhere from 5-7 days to ripen.
*To speed up the ripening process place the avocados in a paper bag with fruit that naturally give off ethylene such as bananas or apples.
*Do not store at low temperatures for long periods of time. This will cause “chill injury” and the flesh can become discolored.
We can expect to see Hass avocados coming from Peru and Chile during the winter season. In past years we have seen California Hass avocado season starting up again in the January/February time frame. Continue to follow our blog for avocado updates.