Avocados grow in Florida, contributing to the U.S. supply. While the Hass variety dominates the national market, Florida’s subtropical climate supports different avocado cultivars, often called “green-skins,” that offer unique characteristics and a long harvest season. The state’s industry, though smaller than California’s, provides a homegrown alternative to common varieties.
The Florida Avocado Industry and Key Growing Regions
Commercial avocado production in Florida dates back to 1833. Today, the industry is concentrated almost entirely in the southern portion of the state due to the crop’s sensitivity to cold temperatures. The primary commercial growing regions are Miami-Dade and Collier counties, with the Homestead area being a major center for cultivation.
Florida’s avocado production differs from California’s, focusing on varieties that thrive in the state’s warm, humid environment. The industry operates on a smaller scale, with approximately 4,400 acres dedicated to cultivation managed by small to mid-sized growers. This localized production makes Florida the second-largest producer of avocados in the U.S. The state’s growing conditions allow it to supply the market with fresh fruit during a different window than West Coast producers.
Distinguishing Florida Avocado Varieties
Florida avocados are identified by their bright green, smooth skin even when ripe. They belong mostly to the West Indian race or are hybrids of West Indian and Guatemalan types. This contrasts with the popular Hass avocado, which is a smaller, dark-skinned hybrid of the Guatemalan and Mexican races. Florida-grown “green-skins” are typically much larger, with some cultivars growing up to five or six times the size of a Hass.
Florida varieties have a significantly lower fat and calorie content compared to Hass. Because they contain more water and less oil, the flesh is firmer and less buttery, making it ideal for slicing into salads or dicing for toppings. Popular Florida cultivars include:
- ‘Booth 8’
- ‘Lula’
- ‘Monroe’
- ‘Choquette’
Each offers a slightly different texture and flavor profile.
Optimal Growing Conditions and Seasonality
Avocado trees are highly sensitive to frost, limiting commercial viability to the warmest southern counties. They require full sun and well-drained soil, often sandy or limestone-based, to prevent root rot. The trees prefer temperatures between 70 and 85 degrees Fahrenheit during flowering to ensure successful fruit set.
The harvest season for Florida avocados is extensive, generally running from summer through the winter months, depending on the specific cultivar. Early-season varieties are ready in the summer, while mid- and late-season fruits are harvested throughout the fall and winter, lasting until about March. This prolonged harvesting period allows for a steady supply of fresh, locally grown avocados.