The Hass avocado is easily identified by its oval shape, the bumpy texture of its skin and their purplish black colour indicating when they are ripe and ready to enjoy. Black skinned avocados that are unblemished and heavy for their size are best.
Green fruit can take anywhere from two to seven days to ripen when stored at room temperature. You can speed the process by placing your Hass avocados in a paper bag with an apple for 2 to 3 days at room temperature.
To check for ripeness, gently squeeze the fruit in the palm of your hand (avoid using your fingernails), when they yield to gentle pressure, they're ready to eat.
If it's your first time selecting avocados, try choosing a couple of avocados that yield to gentle pressure to taste the difference. Or try purchasing an unripe avocado, checking it every day for 2 - 3 days as it softens.
Ripe Hass avocados that yield to gentle pressure should be eaten within a day or two. For events that are a few days away, buy firm avocados instead. Unripe, firm or green fruit can take four to five days to ripen at room temperature, perfect for using later. Make sure you watch the fruit as the temperature in your kitchen can cause them to ripen too quickly. If they begin to yield to gentle pressure, place them in the refrigerator to slow the ripening process.
Peru and Chile both enjoy some of the best avocado growing conditions anywhere on earth.
Despite being so close to the equator, the conditions created by the Humboldt current mean that their Western coastal regions receive almost no rainfall, yet lots of sunlight. Growing is often almost hydroponic, and environmental stresses such as freezes, high temperatures and low relative humidity are almost non-existent.
Within this desert environment, a new and promising Hass avocado industry is emerging. High density plantings, irrigation control and improved management techniques have led to particular success with the Hass variety in this region.
The fruit is transported to well-equipped packing houses that are set up to meet the strict requirements of the European market. The fruit is transported to Europe by controlled atmosphere container ship, ensuring the fruit reaches its destination with minimal bumps and bruises – and lower carbon footprint. It takes a month to reach its destination.
