Overview
When you walk into a grocery store, you likely encounter a bin full of dark, pebbly-skinned avocados. These are almost certainly Hass avocados, the variety that dominates the global market. However, the world of avocados—botanically known as Persea americana—is surprisingly vast and diverse. While the Hass is the most commercially popular due to its durability and shelf life, there are hundreds of other varieties, each boasting unique flavor profiles, oil contents, shapes, and harvest seasons.
Avocados are celebrated in the medical community for their impressive nutritional density. They are a primary source of healthy monounsaturated fats, specifically oleic acid, which has been linked to reduced inflammation and better heart health. Understanding the different types of avocados allows you to tailor your culinary choices not just for taste, but for texture and nutritional nuance as well. Whether you are looking for a lower-fat option or a buttery fruit perfect for guacamole, there is likely a specific variety that suits your needs.
This article explores 12 distinct types of avocados, examining their characteristics, nutritional benefits, and best culinary uses, supported by science.
Nutritional Profile and Health Benefits
Before diving into the specific varieties, it is essential to understand why this fruit is a staple in health-conscious diets. Avocados are nutrient-dense, providing a substantial amount of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. In fact, avocados often contain more potassium than bananas, a nutrient vital for maintaining healthy blood pressure levels.
According to the United States Department of Agriculture (USDA), a standard serving of avocado contributes significantly to your daily fiber intake. Fiber is crucial for maintaining digestive health and feeding the beneficial bacteria in your gut. Furthermore, the high fat content in avocados helps the body absorb fat-soluble vitamins (A, D, E, and K) from other foods, making them an excellent addition to salads.
- Heart Health: The American Heart Association notes that replacing saturated fats with monounsaturated fats can lower bad cholesterol (LDL) levels.
- Weight Management: Despite being calorie-dense, the fiber and fat content promote satiety, potentially aiding in weight management.
- Eye Health: They contain lutein and zeaxanthin, antioxidants essential for ocular health.
Understanding Flower Types: A vs. B
To understand the diversity of avocados, it helps to know a little about how they grow. Avocado trees are classified into Type A and Type B varieties based on their flowering behavior. This dichogamy (differences in the timing of male and female phases) encourages cross-pollination.
- Type A: Flowers open as female in the morning and male the following afternoon. (e.g., Hass, Pinkerton, Reed).
- Type B: Flowers open as female in the afternoon and male the following morning. (e.g., Fuerte, Zutano, Bacon).
This botanical difference doesn’t drastically change the nutrition for the consumer, but it explains why certain varieties are grown together and harvested at different times, ensuring a year-round supply of antioxidant-rich foods.
12 Types of Avocados Explained
Below are 12 of the most notable avocado varieties you might encounter at farmers’ markets or specialty grocers, ranging from the ubiquitous Hass to the rare Mexicola.
1. Hass
The Hass is the quintessential avocado, accounting for approximately 95% of the volume of avocados sold in the United States. It was discovered by Rudolph Hass in the 1920s. Visually, it is characterized by its oval shape and thick, pebbly skin that turns from green to purplish-black as it ripens.
Flavor and Texture: Known for its nutty flavor and creamy texture, the Hass has a high oil content (around 18-20%). This makes it the gold standard for guacamole and toast. Its skin is durable, making it ideal for shipping.
2. Pinkerton
The Pinkerton avocado is easily recognizable by its elongated, pear-shaped body and relatively small seed (pit). This variety yields more flesh per fruit compared to many others. It has a green, slightly pebbly skin that maintains its color even when ripe.
Flavor and Texture: Pinkertons have a high oil content similar to Hass, offering a rich and creamy consistency. Because the seed is small, they are a favorite among those looking to maximize their intake of Vitamin E and healthy fats per fruit. They are typically harvested in the winter through spring.
3. Reed
The Reed avocado is distinctively round, often described as resembling a softball. It is a late-season variety, typically available in the summer months when other varieties might be waning. The skin is thick, slightly rough, and stays green even when the fruit is soft and ready to eat.
Flavor and Texture: Reeds are revered for their buttery texture and delicate, non-overpowering flavor. They are often considered the best tasting of the large, round avocados. Because they hold their shape well, they are excellent for slicing into salads or adding to Mediterranean diet dishes.
4. Fuerte
Before the Hass took over, the Fuerte was the standard avocado in California. The name means “strong” in Spanish, referring to the tree’s ability to survive a severe freeze in 1913. It has a classic pear shape and smooth, thin, green skin that is easy to peel.
Flavor and Texture: The Fuerte has a medium-high oil content but slightly less fat than the Hass, giving it a lighter, hazelnut-like flavor. The texture is creamy but firm. Since the skin remains green, you must check for ripeness by gently squeezing the fruit.
5. Gwen
The Gwen is often considered a cousin to the Hass, similar in taste and appearance but slightly larger and plumper. It has pebbly green skin that is thick but easy to remove. The seed is small to medium-sized.
Flavor and Texture: With a creamy gold-green flesh, the Gwen is favored for its superb flavor, which many enthusiasts claim is superior to the Hass. It offers a rich mouthfeel, making it excellent for mashing or smoothing into dressings for heart-healthy meals.
6. Bacon
Despite its savory name, the Bacon avocado does not taste like cured pork. It is a medium-sized, oval-shaped fruit with smooth, thin, dark green skin. It is a cold-hardy variety, often available late fall into spring.
Flavor and Texture: Bacon avocados have a lower oil content than Hass. This results in a lighter, more watery texture and a subtle flavor. While not creamy enough for a dense guacamole, they are excellent sliced on sandwiches or diced into salsas where a lighter texture is preferred.
7. Zutano
The Zutano resembles the Fuerte in its pear shape but is covered in a shiny, yellow-green skin that is thin and somewhat difficult to peel. It is often one of the first varieties harvested in the season.
Flavor and Texture: Like the Bacon, the Zutano has a high water content and lower fat content. The flavor is mild and light. This makes it a lower-calorie option for those strictly monitoring caloric density for weight loss purposes, although the texture is less satisfyingly rich.
8. Ettinger
Grown extensively in Israel and available in the US, the Ettinger is genetically similar to the Fuerte. It has bright green, smooth skin and a distinct pear shape.
Flavor and Texture: The seed is large, which means less flesh, but the flesh itself is tender and melts in the mouth. It has a mild flavor and does not store as long as thicker-skinned varieties. It contains significant amounts of potassium, supporting nerve function and muscle contraction.
9. Choquette
A Florida variety, the Choquette is massive compared to its California counterparts. It can weigh over two pounds. It has smooth, glossy skin that is tough and leathery.
Flavor and Texture: Florida avocados generally have higher water content and significantly less fat than Hass. The Choquette produces a silky, watery flesh that holds its shape well. The Mayo Clinic suggests that while all avocados are healthy, those with lower fat content might be preferable for certain restricted diets, though they lack the rich, nutty profile associated with high oleic acid varieties.
10. Lula
Another Florida favorite, the Lula has a pear shape with a larger seed. It grows rapidly and is resistant to cold, making it a staple in the southeastern US harvest.
Flavor and Texture: The Lula has more oil than most Florida varieties but still less than a Hass. This gives it a balanced texture that is neither too watery nor too oily, often described as sweet. However, its susceptibility to fungal spots often limits its commercial shipping range.
11. Maluma
The Maluma is a relatively new commercial cultivar discovered in South Africa. It looks very similar to Hass but generally has a darker, purple-black skin that is rougher.
Flavor and Texture: It has a smaller seed and a very high flesh-to-pit ratio. The nutritional profile is similar to Hass, rich in dietary fiber. Culinary experts appreciate the Maluma for its resistance to oxidation; the flesh stays green longer after cutting than many other varieties.
12. Mexicola
The Mexicola is unique and arguably the most distinct on this list. It is very small and has a skin that is paper-thin, dark, and—unlike other avocados—completely edible.
Flavor and Texture: The flavor is intense, rich, and nutty, with distinct notes of anise (licorice). Because the skin is edible, you can eat the fruit whole like a plum (avoiding the pit). It is high in natural oils and perfect for those seeking an anti-inflammatory diet addition with a unique flavor profile.
Choosing and Storing Avocados
Regardless of the variety, selecting the right fruit is key. According to the Centers for Disease Control and Prevention (CDC), adding fresh produce like avocados to your diet is a cornerstone of chronic disease prevention. Here is how to handle them:
- Selection: For dark-skinned varieties like Hass, color indicates ripeness (darker is riper). For green-skinned varieties like Fuerte or Reed, rely on touch. The fruit should yield to gentle pressure but not feel mushy.
- Storage: Store unripe avocados at room temperature. To speed up ripening, place them in a paper bag with an apple or banana; the ethylene gas promotes ripening. Once ripe, store them in the refrigerator to slow decay.
- Safety: The FDA recommends washing the skin of the avocado before cutting. This prevents bacteria on the peel from being transferred to the edible flesh by the knife.
The Bottom Line
While the Hass avocado may be the most recognizable, exploring varieties like the creamy Reed, the low-fat Zutano, or the anise-flavored Mexicola can expand your culinary horizons. Each type offers a unique balance of monounsaturated fats, water content, and micronutrients. Research from the National Institutes of Health (NIH) consistently supports the consumption of avocados for metabolic health and cholesterol management.
Whether you choose a variety grown in California, Florida, or imported from Mexico, you are making a beneficial choice for your body. Next time you visit the market, look beyond the standard display—you might find a new favorite that perfectly suits your taste and healthy diet goals.
Always consult with a healthcare professional or registered dietitian before making significant changes to your diet, especially if you have specific health conditions or allergies.
