Avocados are subtropical fruits whose seasonality is often misunderstood because global sourcing ensures continuous availability, masking their natural growing cycles. Unlike temperate-zone produce, the avocado’s harvest window is complex and depends heavily on the specific variety and the geographical location of the orchard. Understanding the fruit’s biology and the global trade system helps determine when a particular avocado is “in season.”
The Avocado’s Unique Growth Cycle
The avocado exhibits a non-traditional fruit development process that complicates its seasonality. The tree flowers during the spring and early summer, but the fruit requires a remarkably long maturation period, taking anywhere from six to 18 months depending on the cultivar and climate.
Avocados do not ripen on the tree; they only mature there, accumulating necessary oils and dry matter. The fruit begins the ripening process only after it has been picked, allowing growers to use the tree as a natural storage unit. This capability extends a single variety’s harvest over several months, sometimes up to eight months for the ‘Hass’ variety. Readiness for harvest is determined by minimum oil or dry matter content, ensuring acceptable flavor and texture once ripened off the tree.
Primary Harvest Seasons by Variety
The timing of the harvest is determined by the specific avocado variety cultivated. The ‘Hass’ variety, the most common globally, is harvested in the spring and summer in major Northern Hemisphere regions like California. In California, the ‘Hass’ season extends from April into August, though the fruit can be held on the tree longer.
Other popular commercial varieties have different peak periods, creating staggered local availability. The ‘Fuerte’ variety, which tolerates cooler temperatures, is often considered a winter fruit. Its harvest window in California spans from November through June.
The ‘Reed’ variety, known for its large, round shape and thick green skin, is a later-maturing type. ‘Reed’ avocados are harvested during the summer and into the fall, typically from July to October in Southern California. This variation means the concept of an “avocado season” depends on which cultivar is reaching peak maturity in a given orchard.
Global Sourcing and Year-Round Availability
The consistent presence of fresh avocados year-round results from advanced global supply chains and diversified sourcing. Avocados are grown in both the Northern and Southern Hemispheres, which creates opposing harvest seasons. When one region concludes its peak season, another begins harvesting, ensuring a continuous flow to international markets.
Mexico is a major global supplier, uniquely positioned to provide large volumes of ‘Hass’ avocados to the United States throughout the entire year. This is possible due to its varied microclimates and established production infrastructure. This constant supply is complemented by seasonal imports from other countries. For example, Peru is a significant summer supplier to the Northern Hemisphere, while Chile and Israel contribute during the winter months. This system of staggered international harvests overrides local seasonality, making the fruit a permanent fixture in the produce aisle.