Harvesting avocados in Southern California presents a unique challenge because the fruit does not ripen while still attached to the tree. Unlike many other fruits, you cannot judge an avocado’s readiness by its softness or flavor on the branch. Determining the correct time to pick involves assessing maturity, the stage where the fruit contains sufficient oil content to ripen properly once removed. Understanding this distinction between maturity and ripeness is the first step toward enjoying the creamy texture for which avocados are prized.
Why Avocados Must Be Picked to Ripen
Avocados are classified as a climacteric fruit, meaning they continue ripening after they have been harvested. This post-harvest ripening is triggered by the production of the gaseous plant hormone, ethylene. While the fruit is on the tree, a natural inhibitor from the stem prevents the synthesis of this hormone, keeping the fruit in a hard, mature state. Once the connection to the tree is severed, the fruit begins to produce its own ethylene, initiating the change from a firm texture to a soft, edible one. The goal of picking is to ensure the fruit has reached its full maturity, which is defined by an adequate accumulation of oil. If picked too early, the fruit will fail to ripen and will instead shrivel, remaining rubbery, and developing a watery, bland taste.
Testing for Maturity: Visual and Physical Cues
Since an avocado’s edible quality depends on its oil content, growers use a variety of cues to determine if the fruit has reached physiological maturity. The most reliable method for the home grower is the test-picking technique. This involves selecting one or two of the largest fruits from the tree, allowing them to sit at room temperature for several days, and observing whether they soften uniformly. If the fruit softens and tastes pleasant, the rest of the crop is ready for harvest. If it shrivels or tastes grassy, the fruit is not yet mature, and picking should be delayed for a few weeks.
Secondary visual indicators can also help guide the test-picking selection. As the fruit matures, the skin often loses its bright, glossy sheen and develops a duller, sometimes powdery appearance. Another internal indicator of maturity is the color of the seed coat, the thin, papery layer covering the seed. When a mature fruit is cut open, the seed coat will be dark brown and dry, whereas an immature fruit will have a pale, whitish, or fleshy seed coat. Fruit size is also a factor, as the largest fruit on the tree generally reach maturity first.
Southern California Harvest Seasons by Variety
In Southern California, the harvest period depends on the specific variety and local microclimate, such as coastal versus inland conditions. The Hass variety, which accounts for the vast majority of the California crop, has an exceptionally long season, generally running from late winter through fall. Fruit in warmer, coastal San Diego County may be ready for test-picking as early as January, while those in cooler areas like Santa Barbara may not be ready until April or May. Hass fruit can be held on the tree for many months after reaching maturity, allowing for a long harvest window.
Other varieties follow distinct seasonal patterns.
Fuerte
The Fuerte, an older, thin-skinned variety, is a winter avocado, typically running from late fall (around November) through late spring or early summer (sometimes lasting until June). This variety is known for its excellent flavor early in the year.
Zutano
The Zutano variety, recognized by its shiny, yellow-green skin, is one of the earliest to reach maturity, generally harvested from September through early winter.
Reed and Bacon
The Reed avocado, a large, round variety, is a summer fruit, spanning from June through October. The Bacon variety, known for its frost tolerance, is harvested in the winter months, from late fall through March.
These general timeframes can shift by several weeks based on location and the warmth of the growing season, which is why the test-picking method remains the most accurate way to confirm readiness.
Proper Harvesting Techniques and Ripening at Home
Once the fruit is mature, proper picking technique ensures the best post-harvest quality. Avocados should be removed using clippers or pruning shears rather than pulled off by hand. The goal is to leave a short piece of the stem, often called the “button,” attached to the fruit. This button acts as a natural seal, preventing fungi and bacteria from entering the fruit, which can lead to stem-end rot. If the stem is pulled out, it creates an open wound that greatly increases the risk of decay. Handle the fruit gently to avoid bruising, which negatively affects ripening and flavor.
For ripening at home, keep the fruit at room temperature, ideally between 65°F and 70°F, and away from direct sunlight. Ripening can be hastened by placing the avocado in a brown paper bag with a climacteric fruit like a banana or an apple. These fruits produce ethylene gas, which concentrates in the bag, encouraging the avocado to soften quickly. Check the fruit daily, as this method can reduce the ripening time from over a week to just a few days.