Avocados grown in Florida belong to diverse groups that thrive in the state’s humid, subtropical climate, often differing from the small, thick-skinned varieties common elsewhere. Unlike most fruit, the avocado is climacteric; it matures on the tree but only begins softening and becoming edible after harvest. Determining the correct time to pick is crucial, as fruit removed too early will fail to ripen properly, resulting in a rubbery texture and poor flavor. Understanding the specific maturity signs and seasonal timing for Florida varieties is necessary for a successful harvest.
Differentiating Florida Avocado Varieties and Harvest Seasons
The Florida avocado season is significantly longer than in other growing regions, running from summer through the following spring, due to the three primary genetic groups cultivated there. The earliest fruit to mature are the West Indian types, which are best adapted to the warmest, most tropical sections of the state. These varieties are typically ready for harvest between June and September. West Indian avocados are characterized by their smooth, glossy green skin and a lower overall oil content.
The later part of the season is dominated by the Guatemalan types, which generally mature from November until March. They are somewhat more tolerant of cooler temperatures and tend to have a higher oil content, resulting in a richer flavor, and often feature thicker, slightly rougher skin. Many popular commercial and backyard cultivars are Hybrids, resulting from crosses between the West Indian and Guatemalan races.
Hybrid varieties often bridge the gap during the fall and early winter months. Understanding the specific variety planted is the first step in determining the general time window for picking, as the calendar date when a fruit is considered mature is closely tied to its genetic background. This seasonal variation means a grower can potentially harvest avocados for nine months of the year simply by planting different varieties.
Visual and Size Indicators of Maturity
While the calendar provides a general window, the fruit must display specific physical indicators to confirm it has reached maturity. The most obvious signal is the fruit reaching its full, expected size and weight for the specific cultivar. Commercial standards utilize a minimum weight or diameter requirement for each variety to ensure a baseline level of maturity before harvest.
Home growers should observe a subtle change in the fruit’s appearance on the tree, particularly a slight dulling of the skin, which loses its high-gloss sheen. In some varieties, small, rusty-brown specks or lenticels may become more noticeable on the surface as the fruit approaches readiness. Another useful indicator is the appearance of the stem end, which may begin to look flatter or slightly yellowed as it prepares to detach.
The most reliable confirmation for the home grower is the “Test Pick” method, which involves selecting a single, large fruit and allowing it to ripen indoors. A mature avocado will soften to an edible state within three to eight days without shriveling or turning rubbery. If the test fruit fails to ripen properly, the remaining fruit on the tree needs a few more weeks to accumulate the necessary oils and starches before successful harvest.
Harvesting Techniques and Post-Pick Ripening
Once an avocado is deemed mature through visual checks and a successful test pick, the method of removal is important for post-harvest quality. The fruit should be carefully clipped from the branch using hand clippers or a specialized picking pole, rather than being pulled off forcefully. This technique is designed to leave a small, woody “button” of stem attached to the fruit.
Leaving this small piece of stem helps prevent the entry of pathogens that cause stem-end rot, which can spoil the fruit during ripening. Harvested avocados should be handled gently to avoid bruising and immediately placed out of direct sunlight, as high temperatures can damage quality. Avocados ripen best when kept at room temperature, ideally between 60°F and 75°F.
The softening process typically takes between four and ten days, depending on the variety and storage temperature. To accelerate ripening, the fruit can be placed in a loosely closed paper bag with an ethylene-producing fruit, such as an apple or banana. Never refrigerate an unripened avocado, as temperatures below 55°F can cause chilling injury, preventing proper softening and resulting in a discolored, off-flavor texture.