Where Do Hass Avocados Come From? The History of the Cultivar

Avocados have become a staple in modern diets, gracing everything from sourdough toast to smoothies. Among the hundreds of varieties, one dominates the global market with an iron grip: the Hass avocado.

With its distinctively pebbly, black-purple skin and creamy, nutty flesh, the Hass is likely the only avocado many people have ever tasted. But have you ever wondered, where do Hass avocados come from?

Unlike ancient crops that evolved over millennia, the Hass avocado has a surprisingly recent and specific origin story. It traces back to a single tree in a suburban backyard in California during the 1920s.

Despite its humble beginnings, this cultivar now accounts for approximately 80% of avocados consumed worldwide. Understanding its history requires looking at botany, a bit of luck, and the man who gave the fruit his name.

This article explores the history, science, and journey of the Hass avocado.

The Origins: A Lucky Mistake

To understand where do Hass avocados come from, we must look at the amateur horticulture of the early 20th century. The story begins with a postman named Rudolph Hass.

In 1926, Hass lived in La Habra Heights, California. He purchased avocado seeds from a nurseryman named A.R. Rideout. Rideout was known for collecting seeds from various sources, often searching for discarded seeds found in restaurants or sourced from established trees.

Rudolph Hass intended to use these seedlings as rootstock. His plan was to graft the then-popular Fuerte variety onto them. In horticulture, grafting involves joining a scion (the top part of a plant) to a rootstock (the bottom part) to ensure the tree produces the desired fruit variety, as avocados do not grow 'true to seed'.

The Stubborn Seedling

One specific seedling, however, rejected every graft Hass attempted. He tried repeatedly to graft the Fuerte cuttings onto this stubborn tree, but the grafts failed to take. Frustrated, Hass planned to cut the tree down.

He was advised by his grafter, Caulkins, to let the tree be and see what happened. Eventually, the tree bore fruit. Unlike the smooth, green Fuerte avocados that were the industry standard at the time, this tree produced fruit with dark, rough, and bumpy skin.

Initially, Rudolph Hass found the appearance unappealing. However, his children tasted the fruit and preferred its rich, nutty flavour and creamy texture over the Fuerte. The flesh had a higher oil content, which gave it a superior mouthfeel.

The First Patent

Realising the potential of this new variety, Hass patented the tree in 1935 (US Plant Patent No. 139). This was the first time a US patent was issued for a tree. He partnered with a nurseryman, Harold Brokaw, to grow and sell the seedlings.

Every single Hass avocado you eat today is a genetic descendant of that one 'Mother Tree' planted in La Habra Heights. Sadly, the original tree died of root rot (Phytophthora cinnamomi) in 2002 at the age of 76, but its legacy is immortalised in orchards globally.

Botanical Profile and 'Causes' for Success

While the origin answers the question 'where do Hass avocados come from', the reason for their dominance lies in their botanical characteristics. The Hass is a hybrid, primarily of Guatemalan heritage (Persea americana var. guatemalensis), with some Mexican lineage.

Why the Hass Won

There are scientific and logistical reasons why this cultivar overtook all others:

1. The Skin: The Fuerte avocado has thin, green skin. While delicious, it is prone to bruising during transport. The Hass, conversely, has a thick, pebbly skin. This acts as a protective casing, allowing the fruit to be shipped globally without significant damage. This durability is the primary 'cause' of its global ubiquity.

2. The Ripening Indicator: The Hass is one of the few avocado varieties that changes colour as it ripens. It shifts from green to a dark purple-black. This visual cue helps consumers know exactly when the fruit is ready to eat, reducing food waste compared to varieties that remain green.

3. Extended Season: The Hass tree is incredibly productive and has a long harvest season. In some climates, the fruit can remain on the tree for months after maturing without spoiling, allowing growers to harvest based on market demand.

Nutritional Composition

From a health perspective, the Hass avocado is a nutrient-dense powerhouse. It is high in monounsaturated fats, specifically oleic acid, which is linked to reduced inflammation.

According to Healthline, avocados are loaded with heart-healthy monounsaturated fatty acids and contain more potassium than bananas.

They also provide:

• Fibre (both soluble and insoluble)
• Vitamin K
• Folate
• Vitamin C
• Vitamin E

This nutritional profile has cemented the fruit's status as a 'superfood' in modern dietary trends.

Global Cultivation and Management

Although the Hass originated in California, the management of its supply chain is now a global operation. Demand for the fruit has skyrocketed, leading to massive agricultural shifts in several countries.

The Shift to Latin America

For decades, California was the epicentre of Hass production. However, due to water scarcity and high land costs, production has largely shifted south. Today, Mexico is the world's largest producer of avocados, with the state of Michoacán being the only region in Mexico authorised to export to the United States for many years.

In the UK, your Hass avocados are likely to come from Peru, Chile, Israel, or South Africa, depending on the time of year. This global cultivation ensures a year-round supply, meaning the answer to 'where do Hass avocados come from' changes with the seasons.

Environmental Considerations

Modern management of avocado orchards involves navigating significant environmental challenges. Avocados are water-intensive crops.

According to BBC Future, the water footprint of avocados can be controversial, particularly in arid regions like Chile and California. Sustainable farming practices, such as drip irrigation and canopy management, are increasingly vital to the industry's longevity.

Genetic Management

Because avocados do not reproduce true to type from seed (as Rudolph Hass discovered), commercial orchards rely entirely on cloning. Farmers take cuttings from established Hass trees and graft them onto rootstocks that are resistant to diseases like root rot.

This clonal nature means that genetic diversity in the canopy is low, making the crop susceptible to pests or climate shifts. Agricultural scientists are constantly researching new rootstocks to make the trees more resilient while maintaining the classic Hass fruit on top.

Selection, Storage, and Preparation Tips

Now that you know the history, getting the most out of your avocado requires proper handling. Because they are climacteric fruit, they mature on the tree but only ripen after they are harvested.

How to Select a Ripe Hass

Check the Colour: Look for skin that has turned from bright green to a deep purple or black. If it is bright green, it will need several days to ripen.

The Squeeze Test: Place the avocado in the palm of your hand and squeeze gently. It should yield to firm pressure. Avoid pressing with your fingertips, as this can bruise the flesh. If it feels mushy or very soft, it is likely overripe.

Check the Stem: If the small stem at the top is still attached, you can peel it back. If it is green underneath, the fruit is good. If it is brown, the fruit may be overripe inside.

Storage Tips

Hard Avocados: Store these at room temperature on the counter. Placing them in a brown paper bag with an apple or banana can speed up the ripening process. These fruits release ethylene gas, a natural plant hormone that triggers ripening.

Ripe Avocados: Once an avocado is ripe, move it to the fridge. The cold temperature will slow down the ripening process significantly, giving you an extra two to three days to use it.

Cut Avocados: Oxidation causes the flesh to turn brown. To store a cut avocado, leave the stone in, squeeze lemon or lime juice over the exposed flesh, and wrap it tightly in cling film (plastic wrap) before refrigerating.

Culinary Usage

Beyond guacamole, the high fat content of the Hass makes it incredibly versatile. It can be used as a substitute for butter in baking, blended into chocolate mousses for creaminess without dairy, or simply sliced onto salads.

Research from the Mayo Clinic suggests that the fats in avocados can actually help your body absorb fat-soluble vitamins (like Vitamins A, D, E, and K) from other vegetables in your meal.

The Bottom Line

So, where do Hass avocados come from? They originate from a single, lucky seedling planted by a postman in California in the 1920s.

Through a combination of accidental genetics, a distinctive thick skin, and a rich flavour profile, the Hass variety beat the odds to become the world's favourite fruit.

While the original tree is gone, its genetic copies span the globe, from the valleys of Michoacán to the orchards of New Zealand. Whether you are eating it for the heart-healthy fats or the delicious taste, you are partaking in a piece of horticultural history.

Next time you slice into that dark, bumpy skin, remember Rudolph Hass and the stubborn tree that refused to be grafted, changing the global food landscape forever.