Avocados are classified as a climacteric fruit, meaning they only begin the final ripening stage after they have been detached from the tree. The process of harvesting avocados from a tree is unique because the fruit will not soften into an edible state while still attached to the branch. This single fact is the most important element to understand, as visual cues of size or color alone do not reliably indicate edibility. Picking the fruit too early results in rubbery, poor-tasting flesh, while waiting too long can unnecessarily delay the harvest of the next crop.
Identifying Avocado Maturity
Determining the correct time to pick an avocado requires focusing on maturity rather than ripeness, since the fruit remains hard on the tree. The most reliable indicator of maturity is the fruit’s dry matter content, which is directly correlated with the oil content that provides the rich flavor and creamy texture. This percentage increases naturally the longer the fruit remains on the tree, accumulating the necessary oils and decreasing the water content. For example, ‘Hass’ avocados generally need at least 22.8% dry matter, while ‘Fuerte’ may only require around 21.0%.
Visual changes offer subtle clues, but they vary significantly by variety. Green varieties, such as ‘Reed,’ often develop a duller skin color and may show increased surface russeting as they mature. Dark-skinned types like ‘Hass’ will deepen in color, but this is not a definitive sign that the internal oil content is sufficient. Because of these variables, the most practical method for a home grower is the “test pick.”
The test pick involves selecting two or three average-sized fruits and allowing them to ripen indoors at room temperature. If these test fruits soften properly within one to two weeks and exhibit the desired creamy texture and nutty flavor, the rest of the crop is ready for harvest. If the fruit shrivels, remains rubbery, or has a watery, grassy flavor after softening, it indicates the fruit is immature and needs several more weeks on the tree.
Essential Harvesting Techniques
When the test pick confirms the crop is mature, harvesting requires careful technique to prevent post-harvest decay. The most important step is to leave a small piece of the stem, often called the “stem button,” attached to the fruit. Removing the entire stem creates an open wound, making the fruit highly susceptible to fungal pathogens like stem-end rot during ripening. The stem button acts as a natural seal, protecting the flesh beneath.
For fruit within easy reach, use sharp hand pruners or clippers to cut the stem, leaving about a quarter-inch attached to the avocado. For fruit positioned higher up on the tree, specialized long-handled tools are necessary.
A clipper pole, which uses a blade to cut the stem, or a basket pole, which grasps and pulls the fruit, are effective tools for accessing high fruit. Using a clipper pole allows the harvester to make a precise cut, maintaining the stem button and minimizing damage. Safety is paramount when harvesting, so avoid using ladders on uneven ground and never harvest immediately after heavy rain, as wet conditions can increase the risk of decay.
Post-Picking Ripening and Handling
Once the mature avocado is picked, it begins the climacteric phase, triggered by the production of the plant hormone ethylene. This gas signals internal changes, leading to the desired softening of the fruit. Optimal ripening occurs at cool room temperatures, ideally between 60 and 68 degrees Fahrenheit (15–20 degrees Celsius), away from direct sunlight.
To accelerate softening, the natural ethylene can be concentrated using a simple method. Placing hard avocados in a loosely closed paper bag with other high-ethylene-producing fruits, such as bananas or apples, will increase the gas concentration and speed up ripening. Note that freshly picked fruit may not respond to external ethylene treatment during the first 24 hours after harvest, suggesting a temporary internal inhibition factor.
The ripening period typically takes three to eight days, depending on the fruit’s maturity and the ambient temperature. Once the avocado yields slightly to gentle pressure, it has reached its ready-to-eat stage. The ripe fruit can then be transferred to refrigeration to slow metabolic processes and extend its shelf life.