Large Hass Avocado /

About Hass Avocados

Today, the most popular variety of avocado is the Hass. The word “Hass” rhymes with “class,” and is often mistaken to rhyme with “Hoss” or “Hozz.”

The mother tree of all Hass Avocados was discovered in 1926 by Rudolph Hass, a California postman in a backyard in La Habra Heights, CA. He patented the Hass Avocado variety in 1935. Today, all Hass Avocados, no matter where they are grown in the world, can trace their roots back to the original Hass Avocado “mother tree,” making the Hass Avocado a California Native.

The Hass Avocado is known for its oval shape, nutty taste and creamy texture as well as its distinctive skin that turns from green to purplish-black when ripe.

Hass Avocado Ripening and Storage

• Firm, unripe avocados should be stored on the kitchen counter, and allowed to ripen
• To speed up the process of ripening avocados, place the fruit in a brown paper bag and store at room temperature 65-75° F until ready to eat (usually two to five days). Including an apple or banana in the bag will accelerate the avocado ripening process
• Ripe, avocados will be firm yet will yield to gentle squeezing pressure
• To store cut avocados, sprinkle with lemon or lime juice or white vinegar and wrap in plastic wrap or place in an air-tight container, then refrigerate. This will temporarily prevent the fruit from discoloring. If cut avocados or guacamole turn brown or black during storage, discard the top or outer layer

Cutting Hass Avocados

1. Start with a ripe avocado on a cutting board and cut it lengthwise around the seed.
2. Turn the avocado by a quarter, and cut it in half lengthwise again.
3. Rotate the avocado halves in your hands and separate the quarters
4. Remove the seed by pulling it out gently with your fingertips.
5. Peel the avocado by sliding your thumb under the skin and peeling the skin back.
6. Slice, dice or mash as needed