You were voraciously eating your avocado toast when you stumbled upon an article saying how much you were ruining the environment with your avocado obsession.
Where it comes from, is it the season to eat it, am I, after all, a selfish millennial killing the planet with my foodie passions ?
Calm down on the self-bashing and discover our guide of the different varieties of avocados.
You will know how to recognise them, where they come from, when are they produced, what’s the best way to eat each of them. And also, how to really know when it is ripe !
The most common one : Avocado Hass
How to recognise it ? Basically, it’s the type of avocado you will mostly find anywhere. It’s the small avocado with thin but hard grainy and brown-purplish skin that makes you dream of future avocado toasts.
On the inside. The flesh is a blond-light green, quiet firm and is said to have a nutty taste.
For your (eco-friendly) information. Hass avocados are produced in Israël, Spain, Mexico, Chili, Peru, South-Africa and even Corsica. So you can basically find some all year long. 😎
How to eat it ? The firm flesh of the Hass avocado allows to make the simplest recipes (in cubes or slices in a salad or in a sandwich) and the most original one (slices coated with oil and breadcrumbs, then fried for the most amazing French fries).
The “pear” one : Avocado Fuerte
How to recognise it ? Compared to the Hass variety, Fuerte avocados (sold as much as the former) is the deep-green matte-colored skin one with a pear shape. It’s also bigger 😍
On the inside. The pulp is almost yellow, quite creamy with a strong taste.
For your (eco-friendly) information. Fuerte avocados are produced in Israël, Mexico and South Africa. So the season is respectively from November to April, September to April and April to September.
How to eat it ? The skin will stay green even when it is ripe so don’t wait for it to be brown. Since the flesh is pretty creamy, the best way to enjoy it would be mashed on a toast, or in a well-seasoned guacamole.
The longest one : Avocado Ettinger
How to recognise it ? Just search for the most long one. Shape-wise, it could almost be mistaken with a eggplant sometimes. The skin is pretty thin and deep-green.
On the inside. A dreamy melty texture.
For your (eco-friendly) information. Ettinger avocados are produced in Israël and South Africa. So the season is respectively from November to April and April to September.
How to eat it ? Since the flavour is delicate and the flesh creamy, it works wonders for avocado shakes and smoothies. In Indonesia, they even use avocado to make iced coffee !
The round one : Avocado Nabal
How to recognise it ? It’s quite impossible to miss it if you see it. The Nabal Avocado is a big green ball, similar in shape and size to a big pomelo or a medium melon. Similar to the Hass avocado, it’s deep green and will turn brown-purplish while it ripen.
On the inside. The hard yellow skin (really like a melon) supports well high temperatures. Like say, the temperatures of a oven.
For your (eco-friendly) information. Nabal avocados are mainly produced in Israël but also in California, Florida and Australia. You should find them (they are pretty rare) during the summer until October/November.
How to eat it ? You read it right, this variety of avocado can be cooked. So you know this recipe you saw all over Instagram with an egg baked into a half avocado ? It’s time to try.
The big one: Lula-avokadoen
How to recognise it ? The Lula avocado is really big, bigger than your hand, and particularly at the bottom with a small neck. You see what Papaya looks like ? it’s more or less the same shape. The green skin looks almost polished and can have some brown spots.
On the inside. The taste is light and fruity and can even be buttery. The texture goes from hard to really creamy depending on the stage of maturation.
For your (eco-friendly) information. Lula avocados come from Brazil and the Caribbean, particularly from Martinique and grow from August to October. The exports are quite low as the production depends on the weather conditions, and because this avocado don’t resist transportation (it can get smashed easily).
How to eat it ? Since it becomes super creamy easily, using Lula avocado for pestos, creamy sauces, guacamole and drinks seem to be a good choice. In Martinique, it’s mainly eaten in a recipe called Féroce d’avocat, combining mashed avocado, bits of grilled cod fish, onions, spices and cassava flour.
Other useful avocado tips
How do I know when my avocado is ripe ?
- All that glitters is gold
When you look at the avocados stand in the supermarket, avoid the ones with a dull skin. Reach instead for the ones with a shiny skin.
- Palpate that avocado
Palpate but do not push the skin with one finger, as it will damage the fruit from the inside. Take it in the palm of your hand and slightly press your fingers on it. If it is good, it should be just a little bit soft. Not too hard (not ripe) nor too soft (too ripe).
- The not-so secret tip
When you think your avocado is ready to be eaten, try to take out the stem of it. If the colour inside is light green, then you will have to wait a bit more for it to ripe. But if it’s already brown, your avocado might already be too ripe.
Only thing against this is that if it is not ready yet, you will have taken the steam out for nothing, while it will get more sensitive to the outside air and then oxydize itself. Not nice for next customers.
- The genius tip
A Reddit user put a photo online of his avocado which came with a sticker on it, indicating what colour the avocado skin should be to know when it is ripe. So you can compare your avocado to this picture to check. If it is green, it has to ripe more, if it is olive-green, it’s ripe but still hard. And if the skin is black-brown, then the inside is ripe and soft.
How do I make my avocado ripe faster ?
Avocados start to ripen when they are harvested (so not on the tree!), but they are mostly sold not yet ripe in the stores. To make it ripen at home, just wrap your avocado in newspaper and let it in a dark place for several days.
Or you can also give a try to this magic sock invented just for avocados (what a world we live in) which can make your avocado ripe way faster.
What if it ripened too much ?
A brown avocado or with strings inside is all of a sudden less appealing right ? Instead of brutally ending its life in the trash bin, there are several delicious ways to use it.
Indeed, avocado can replace butter in most recipes. You could prepare :
- A chocolate fondant
- A chocolate mousse
- Avocado & poppy seeds cake
- Avocado & coconut cake
- Avocado & lime cake
- Avocado & cranberry cake
And if you really don’t want to eat a stringy avocado (which usually means a tasteless liquid texture), just mash it to create a DIY nourishing hair care mask.