Avocados grown in Florida represent a distinct category from the small, dark-skinned Hass variety most commonly found in stores. These tropical fruits are typically much larger, with a bright green, smooth skin that remains green even when ripe. They are often characterized by a lower fat content and a higher water content, giving them a milder flavor and a firmer texture. This difference means the local fruit’s seasonality and ripening process require a different understanding than that of the standard California or Mexican imports.
Understanding Florida’s Unique Avocado Varieties
The avocados cultivated in Florida primarily belong to the West Indian race or are hybrids resulting from crosses with the Guatemalan race. West Indian varieties are best adapted to the state’s humid, subtropical climate and are known for their large size and smooth, glossy green skin. These types possess the lowest oil content.
The Guatemalan-West Indian hybrids, which are common mid- and late-season fruits, have characteristics that blend the two races. These hybrids often have a thicker, slightly rougher skin and a higher oil content than the pure West Indian types.
The Florida Avocado Seasonality Breakdown
The harvest period for Florida avocados is extensive, typically running from the beginning of summer in June all the way through the winter months into January or even March. Weather conditions each year can also cause the season to shift slightly earlier or later.
The early summer season, generally June through July, is dominated by West Indian varieties such as ‘Simmonds’ and ‘Pollock.’ These avocados are the first to mature and are characterized by their very large size and smooth, bright green skin. They offer a light, refreshing flavor.
The mid-season, spanning August and September, sees the introduction of other popular varieties like ‘Waldin’ and the beginning of the hybrids. These fruits carry some of the same characteristics as the early-season types but often have a slightly increased oil content and better storage properties.
From October through January, the late-season and winter varieties become available, including well-known types like ‘Lula’ and ‘Monroe.’ Many of these are Guatemalan-West Indian hybrids, featuring a higher fat content than the summer fruit, which results in a richer, creamier texture when ripe.
The Post-Harvest Ripening Process
Avocados are classified as a climacteric fruit, meaning they only begin the true ripening process once they have been picked from the tree. The trigger for ripening is the production of the plant hormone ethylene gas, which initiates the conversion of starches to sugars and the softening of the fruit’s flesh.
Consumers can easily replicate commercial ripening techniques at home by placing the mature, hard fruit inside a simple brown paper bag. Adding an ethylene-producing fruit, such as a banana or an apple, into the bag can further hasten ripening.
Unlike the Hass variety, which turns dark purple or black when ripe, Florida avocados retain their green skin color as they soften. To check for ripeness, apply a gentle pressure to the fruit; a ripe Florida avocado will yield slightly to pressure but will still feel firmer overall than a ripe Hass. Once the avocado has reached the desired level of softness, it should be stored in the refrigerator to slow down the ripening process and extend its usable life.