Avocado Hass

The Hass avocado , sometimes marketed as the Haas avocado, is a cultivar of avocado with dark green-colored, bumpy skin. It was first grown and sold by Southern California horticulturist Rudolph Hass, who also gave it his name

The Hass avocado is a large-sized fruit weighing 200-300 grams. When ripe, the skin becomes a dark purplish-black and yields to gentle pressure. When ready to serve, it becomes white-green in the middle part of the inner fruit.

Owing to its taste, size, shelf-life, high growing yield and in some areas, year-round harvesting, the Hass cultivar is the most commercially popular avocado worldwide.

Nutritional Value

Like all avocados, Hass avocados are high in healthy fats, vitamins C, E and B, potassium, and folic acid.

Amount Per 100 grams Calories 160 % Daily Value* Total Fat 15 g 23% Saturated fat 2.1 g 10% Polyunsaturated fat 1.8 g Monounsaturated fat 10 g Cholesterol 0 mg 0% Sodium 7 mg 0% Potassium 485 mg 13% Total Carbohydrate 9 g 3% Dietary fiber 7 g 28% Sugar 0.7 g Protein 2 g 4% Vitamin A 2% Vitamin C 16% Calcium 1% Iron 3% Vitamin D 0% Vitamin B-6 15% Vitamin B-12 0% Magnesium 7%

Make Sure You Choose Hass

The Hass Avocado is easily identified by its oval shape, the bumpy, pebbled texture of its skin and the dark green to purple -black color indicating it’s ripe and ready to enjoy.

How to Identify Hass Avocados

Did you know that fresh avocados come in a variety of sizes, types and varietals? Hass avocados are the most commonly known varietal type of avocado. The Hass variety accounts for the majority of avocados sold in the U.S. It’s the most well known variety but not the only varietal. There are hundreds of known varietals of fresh avocados from the Anaheim variety to the Zutano.

Each varietal type has its own distinct characteristics in the areas of:

Taste (nutty to light)
Flesh texture (buttery to watery)
Blossom type (A or B)
Seed size
Skin/peel color when ripe (green to purplish black)
Fruit shape (round to obovate)
Peel characteristics (thick and bumpy to thin and smooth)

Harvest process

Hass trees are harvested gently by hand. To separate the fruit from the tree, workers carefully cut the stem of the avocado, using a pole pruner to pick those above arm’s reach. Attached to the pole is a catching basket or bag that captures the harvested Hass, preventing it from falling to the ground and bruising.

Workers then put the fruit into crates, which are whisked off to the packing plant as soon as possible. Time is essential, because once the avocado is plucked from the tree, it starts to ripen.Type your paragraph here.

Warm temperatures speed ripening. To slow that process in the packing house, the avocados quickly go through one of two processes. Some packing houses put them in pools of cool water, washing the avocados while lowering their temperature. Others chill them in specialized rooms and use machinery to brush the field dust off the avocado skin.

Once cleaned, the fruit is sorted by size and boxed in cartons. Hass avocados then are ready for shipping – all in less than a day after they’re harvested.