Organic Hass Avocado, Large, Ready to Eat







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, ready-to-eat 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.

Easy Avocado Recipe Ideas

  • Spread avocado and just a little salt on toast or a bagel, or top with tomato, bacon or a cooked egg for an easy, delicious breakfast or snack.
  • For a super-fast guacamole, mash avocado with a little of your favorite salsa. Add salt and pepper to taste and enjoy.
  • Add avocado to just about any sandwich to make it instantly beautiful and craveable.
  • Avocado adds a delectable taste and creamy texture to rescue other foods that need some help, like overcooked poultry or a bland side. And avocado can cool a dish that’s too spicy.
  • Avocados pair beautifully with whole grains and legumes. Try some with quinoa, in avocado hummus, with lentils and bruschetta sauce or atop a zesty bean chili.

Avocado Nutrition

  • One-fifth of a medium avocado (1 oz.) has 50 calories and contributes nearly 20 vitamins and minerals to one’s diet.
  • Avocados are naturally sodium and cholesterol free.
  • The avocado is virtually the only fruit that has monounsaturated fat.
  • Avocados can act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients.
  • One-fifth of a medium avocado provides 8 percent of the Daily Value for fiber and 4 percent for potassium.