There are over 500 named avocado varieties worldwide. Most people will never encounter more than a handful of these, but understanding the main types — and the botanical framework that explains why they differ — makes choosing and using avocados considerably more deliberate.
The Botanical Foundation: Three Avocado Races
All avocado varieties belong to one of three botanical races (subspecies) of Persea americana, or to hybrids between them. The race determines the fundamental characteristics of the variety far more than the specific variety name.
Mexican race (Persea americana var. drymifolia):
Native to the highland regions of central Mexico. Characteristics: thin, smooth skin (often green even when ripe), high fat content (up to 30 percent), small to medium fruit, strong flavour, leaves that smell of anise when crushed. Most cold-hardy of the three races — some Mexican varieties tolerate light frost. Often used as rootstock for grafting commercial varieties.
Guatemalan race (Persea americana var. guatemalensis):
Native to the highlands of Guatemala and southern Mexico. Characteristics: thick, woody skin (often pebbly or rough), medium to large fruit, intermediate fat content (12 to 18 percent), good keeping quality after harvest. The Hass avocado is primarily Guatemalan race, which explains its characteristic thick pebbly skin and good shelf life.
West Indian race (Persea americana var. americana):
Native to the lowland tropics of Central America and the Caribbean. Characteristics: smooth, thin, often glossy skin, large fruit (sometimes very large), lower fat content (3 to 10 percent), more watery flesh, milder flavour, less cold-tolerant. Best suited to tropical lowland growing conditions.
Why this matters for the consumer:
The race background determines the fat content, skin thickness, keeping quality, and flavour intensity of the variety. High-fat varieties (Mexican and Guatemalan race) are richer and more flavourful. Low-fat varieties (West Indian race) are milder and more watery. Most commercially important eating varieties are Guatemalan race or Mexican-Guatemalan hybrids.
The Commercially Important Varieties
Hass
The most important avocado variety in the world, accounting for approximately 80 percent of global commercial avocado production. As covered in the avocado fun facts article on this site, the Hass was discovered by California postman Rudolph Hass in 1926 from a chance seedling.
Race: Primarily Guatemalan with some Mexican ancestry
Skin: Distinctive pebbly, thick skin that turns from green to dark purple-black when ripe. The colour change is the most reliable ripeness indicator of any commercial variety — use colour change alongside the gentle squeeze test for Hass.
Flesh: Rich, creamy, golden-green flesh. Excellent flavour with a nutty, buttery quality. Small to medium seed relative to fruit size, meaning a higher flesh-to-seed ratio than many varieties.
Fat content: 18 to 22 percent
Size: Medium (150 to 350 grams typically)
Uses: All-purpose. The definitive guacamole avocado, excellent for toast, salads, and any application where rich flavour and creamy texture are desired.
Season (California): April to October, with peak quality May to August.
Why it dominates the market: The combination of excellent flavour, reliable ripeness indicator (colour change), good shelf life after harvest (due to thick Guatemalan-race skin), and year-round availability from different growing regions makes it uniquely suited to commercial production.
Fuerte
The dominant commercial variety before Hass took over, now less common in markets but considered by many avocado enthusiasts to have superior flavour.
Race: Mexican-Guatemalan hybrid
Skin: Smooth, medium-thick green skin that remains green when ripe (no colour change). This makes ripeness assessment more difficult than Hass — use the squeeze test only.
Flesh: Pale green, creamy, slightly less rich than Hass but with a more complex flavour that some people prefer. Very smooth texture.
Fat content: 18 to 26 percent (variable, often higher than Hass)
Size: Medium-large (200 to 400 grams)
Season: October to June in California, making it a complementary season to Hass.
Why it lost market share: The green skin does not change colour when ripe, making it much harder for consumers to judge ripeness. This led to widespread consumer purchasing of underripe Fuerte avocados and subsequent dissatisfaction with the eating experience, driving the shift toward the colour-indicating Hass.
Bacon
A Mexican-Guatemalan hybrid named after the California farmer James Bacon who developed it in 1954.
Race: Mexican-Guatemalan hybrid
Skin: Smooth, medium-thick, green skin (stays green when ripe)
Flesh: Pale yellow-green, milder flavour than Hass or Fuerte, lighter texture
Fat content: 12 to 16 percent (lower than Hass)
Size: Medium to large
Season: November to March in California, a winter variety that fills the market gap when Hass is less available.
Best for: Salads where a milder flavour and firmer texture are preferable. Less ideal for guacamole where the richness of Hass is part of the characteristic flavour.
Zutano
A Mexican-race variety primarily used as a pollinator for Hass trees in commercial orchards but occasionally found in specialty markets.
Race: Mexican
Skin: Thin, shiny, yellow-green skin
Flesh: Pale, mild flavour, watery texture compared to Hass
Fat content: 8 to 12 percent
Size: Medium to large, pear-shaped
Season: October to February
Best for: Fresh eating when a milder, lighter avocado is preferred. Not ideal for guacamole due to the lower fat content and milder flavour.
Pinkerton
A Guatemalan-race variety developed in California in the 1970s, named after the Pinkerton family who grew the original seedling.
Race: Guatemalan
Skin: Thick, slightly pebbly green skin (turns slightly darker when ripe but not as dramatically as Hass)
Flesh: Rich, creamy, pale green. Small seed relative to fruit size, producing an excellent flesh-to-seed ratio.
Fat content: 16 to 20 percent
Size: Medium to large, elongated pear shape
Season: December to April
Why this variety is notable: The Pinkerton has a small seed relative to its size, meaning proportionally more edible flesh per fruit than many other varieties. It is considered by some growers to be among the best-tasting varieties available, though it is less widely distributed than Hass.
Reed
A large, round Guatemalan-race variety that is increasingly popular in specialty markets.
Race: Guatemalan
Skin: Thick, slightly pebbled, green skin that stays green when ripe
Flesh: Creamy, rich, and flavourful with a buttery texture comparable to Hass. The flesh does not brown as quickly as Hass after cutting.
Fat content: 17 to 21 percent
Size: Large to very large (300 to 700 grams), distinctively round shape
Season: July to September in California (a summer variety)
Why this variety is notable: The large size, excellent flavour, and resistance to browning make Reed a popular choice for specialty retailers and direct farm sales. The round shape is distinctive and immediately recognisable.
Lamb Hass
A newer hybrid developed from Hass, now grown commercially in California and increasingly replacing original Hass in some orchards.
Race: Guatemalan-Mexican hybrid (similar to Hass)
Skin: Similar to Hass but slightly larger and with a slightly less dramatic colour change
Flesh: Very similar to Hass, slightly firmer
Fat content: Comparable to Hass
Size: Larger than Hass on average
Season: May to October, overlapping with and extending the Hass season
Why this variety matters: As Lamb Hass production expands, some of what is sold as “Hass” in markets is actually Lamb Hass. The eating experience is nearly identical to Hass.
The Tropical Varieties
Florida Avocado (Various West Indian Varieties)
Large, smooth-skinned avocados grown in Florida and available in some markets, particularly in the southeastern United States. These are primarily West Indian race varieties or West Indian-Guatemalan hybrids.
Key characteristics: Very large (sometimes 500 to 900 grams), smooth green skin, milder and less fatty flesh, more watery texture, significantly lower calorie content than Hass-type avocados.
Fat content: 3 to 8 percent
How they differ from Hass: The lower fat content produces a milder, less rich eating experience. The texture is firmer and less creamy. They are marketed in the US as “slimcados” for their lower fat content, though the fat in avocados is predominantly healthy monounsaturated fat as covered in the avocado fun facts article on this site.
Best for: Slicing onto salads or sandwiches where a milder flavour is preferred, or for calorie-conscious consumers. Less suitable for guacamole where the richness of high-fat varieties is characteristic.
Choquette
A popular Florida variety, large and smooth-skinned with a milder flavour than Hass.
Monroe
Another Florida variety, very large with glossy green skin and mild flavour.
Lesser-Known Varieties Worth Knowing
Maluma: A newer South African variety increasingly grown for export. Dark purple-black skin similar to Hass, rich flavour, good shelf life. Gaining market share in European markets.
GEM: A Californian variety developed from Hass, with similar flavour but different seasonality. Being promoted as an extension of the avocado season beyond Hass.
Sharwil: An Australian-grown variety with a Guatemalan-Mexican hybrid background. Considered by many Australian avocado enthusiasts to have the best flavour of any variety grown in Australia. Green skin when ripe (no colour change). Has had limited US import due to fruit fly regulations.
Ettinger: Widely grown in Israel and increasingly in Spain and other Mediterranean regions. Smooth green skin, mild flavour, medium fat content. The dominant commercial variety in Israeli avocado production.
Nabal: A round Guatemalan variety with a distinctive appearance (very round, like a large green ball). Rich flavour, thick skin, small seed.
How to Choose Between Varieties
For the richest, most flavourful avocado: Hass, Fuerte, or Pinkerton. High-fat Guatemalan and Mexican race varieties.
For guacamole: Hass is the default choice because its flavour profile is what most people expect from guacamole. Fuerte is an excellent alternative with a slightly more complex flavour.
For slicing onto salads or toast: Any variety works, but Reed’s resistance to browning and firm texture make it particularly practical for preparations where the avocado will be cut and left exposed.
For lower calorie intake: Florida-type West Indian race avocados. Significantly lower fat and calorie content than Hass-type avocados.
For easy ripeness assessment: Hass. The colour change from green to dark purple-black is the most reliable visual ripeness indicator of any commercial variety.
For the best flesh-to-seed ratio: Pinkerton or Reed. Both have proportionally smaller seeds than Hass, meaning more edible flesh per gram of total fruit weight.
Frequently Asked Questions
Why are most avocados in supermarkets Hass?
As covered in the avocado fun facts article on this site, Hass dominates because of its combination of excellent flavour, reliable ripeness indicator, good shelf life, and year-round availability from multiple growing regions. From a commercial perspective, a fruit that consumers can reliably judge for ripeness, that survives transport well, and that tastes consistently excellent across seasons is a natural commercial winner regardless of whether other varieties have superior flavour in ideal conditions.
Do different avocado varieties taste significantly different?
Yes. The difference between a ripe Hass and a Florida West Indian variety is significant: the Hass is richer, creamier, and more intensely flavoured. Within the high-fat Guatemalan and Mexican race varieties (Hass, Fuerte, Pinkerton, Reed), the differences are more subtle but still present to a discerning palate. Fuerte is often described as slightly more complex and less buttery than Hass. Reed is described as very similar to Hass with slightly less intensity.
Are there avocado varieties that do not turn black when ripe?
Yes. Most avocado varieties other than Hass (and Hass-related varieties like Lamb Hass and Maluma) remain green when ripe. Fuerte, Bacon, Pinkerton, Reed, Zutano, and most Florida varieties stay green regardless of ripeness. For these varieties, the squeeze test (a ripe avocado yields to gentle pressure without feeling mushy) is more reliable than colour assessment.