One shot: Californian avocado vs. Peruvian avocado

    On the left is a Hass avocado from Peru, on the right is a Hass avocado from California.

    Hass avocado is a cultivar of avocado, and it has a cute history. In 1925, Mr. Rudolph Hass, an amateur horticulturist, bought a small 1.5 acre avocado grove in La Habra Heights, Southern California. His plan was to graft old Fuerte avocado branches – at the time, Fuerte was the best avocado cultivar – with young saplings grown from some avocado seeds, which were sold at a local nursery. Those seeds were cross-pollinated many times by nature, and the grafting did not go well for one of the young trees [little stubborn sapling!], but per his grafter’s advice, Mr. Hass kept that sapling to see what would happen anyway. When the sapling was only over a foot tall (some time in 1926), it bore three fruits [d’awww!].

    Normally, the Fuerte cultivar would take at least five years to produce fruits. Not only the odd stubborn young tree grew faster than the Fuerte, it also grew straight up and did not spread as wide, so it was more land-efficient (more trees per acre). Most importantly, its fruits tasted the same, if not better than the Fuerte. Hence, the Hass avocado became the most popular varietal, making up 95% of all today commercially grown avocados. [Moral of the story: don’t cut down your tree even if it refuses to do what you want at first. 🙂 ]

    Back to California vs. Peru.

    Both of these are Hass avocados, and they’re roughly the same size (the Peruvian ones are slightly bigger). At Berkeley Bowl, the Peruvian Hass avocados were sold for 89 cents each. This is insanely cheap, considering the Californian ones (labelled “XX Large Hass avocado”) go for 1.69 dollars each. [How can imported produce be so cheap? I feel bad for the Peruvian farmers!] While I’m loyal to the Cali ones, I also love cheap things to try new things. I bought four of each type.

    Appearance: Cali: smooth skin, Peru: bumpy skin.
    (Now I understand why avocados are also called “alligator pear” – although I’ve never heard anyone say that myself).

    Convenience: Cali: knife easily cuts through the skin, Peru: I basically had to saw it open [same knife, in case you wonder]. So yes, the Peruvian skin is much thicker.

    Taste: Cali: normal buttery, Peru: quite bland.
    More concrete comparison: I always mash avocado, add some sugar and chill it in the fridge –> instant dessert (like ice cream). For the Cali avocado, 1 teaspoon of sugar is enough. For the Peru one, I add 2 teaspoons of sugar and it’s still bland (like a potato).

    Texture: Cali: soft, Peru: hardy and stringy.
    I couldn’t even mash the Peru one. Not because it’s not ripe. It was actually so ripe that the meat already darkened, but it was somewhat unyielding like a waxy potato. I also had to pull strings out of my “ice cream”, this avocado was so old a tree would grow out of it the next day.

    I’m not going to preach locavorism or anything, but it’s clear which one is the better choice. (Supermarket fruits are always picked unripe to survive the transportation, so I have doubts that the Peruvian avocados are actually inferior to the Californian ones, it’s just that they were transported from much further away, it’s a wonder they managed to preserve any flavor at all.)

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    10 comments to One shot: Californian avocado vs. Peruvian avocado

    • CWicklund

      Thank you, I was looking for a comparison, as I just had my first Peruvian avocado. The skin on the Peruvian Haas is indeed tougher, but fruit was ripe, not stringy though. The flesh was paler and tasted, I thought, more like a Florida avocado. Not as flavorful for certain. Have to say California avocados are the best.

    • That’s nice that it was not stringy. 🙂 Mine probably was picked slightly earlier than it should, who knows… I haven’t had Florida avocados, but that’s interesting… I wonder if colder and dryer climate is better for avocados?

    • Michael

      Puruvian avocados are simple not on the same level of flavor or texture to Cali. Sorry, but it is a rip off when the sell them at the same price. I wouldn’t pay 50 cents for one.

    • Matt SOma

      Peruvian avocados suck. Avocados from Peru taste like shit.

      Peruvian Peru avocados don’t ripen.

      I bought some again at BJs without checking the lavel and noticed why they were only $1 each…cause they were total trash garbage peru peruvian crap.

      No matter how much i let them ripen they would stay hard and taste like crap. I threw them all in the trash just like the last time I bought peruvian crap.

      Total ripoff.

    • Kent

      In my area availability switched from Mexico to Peru in the last couple months. The Peruvian are far less flavorful and the texture is pasty. Will not buy them again!

    • jose pereira

      well i dont know where you bought your peruvian one Im from cuba so my vote is neutral in the store box from each side by side people take the peruvian first is bigger yep the skin is thicker but i dont eat the skin the inside taste really close butter taste in both and price forget it peruvian is cheaper so people vote already when empty peruvian boxes first nice try to push for the california ones

    • M Ibrahim

      Don’t let the larger size of the peruvian trick you into buying them over the mexican or cali avos…as everyone else said they are def. not as tasty…something about the soil in peru is not good

    • Peru avocados should be BANNED, from Earth! They are disgusting; can’t pay me enough to eat them! No taste, texture is chalky and harsh; it’s just nasty overall. Don’t EVER buy them! And I think it’s conventional wisdom at this point because at my local grocery shop they are selling them for $1 each while the avocados from Mexico are $3.99. That is a tremendous disparity but they are still worth it. They taste amazing. I add a bit of sea salt, fine black pepper & turmeric. Yum!

    • God

      Nothing wrong with the soil or quality of Peruvian avocados. It’s the uneducated internet warriors posting without any knowledge that keeps the market situation the way it is, constraining people and not creating opportunity for product improvement. Peruvian avocado exports have +80% allocation in Europe due to the fact of entry requirements from the USA (compared to Europe initially) and competition from Mexico. The remainder allocated for the US market is a ongoing project for shippers (Yes, in this case sometimes fruit is picked before it should and in no way competes with Mexican avocado. But if you’d try Peruvian avocados in South America, and I’m not saying they’re better, you would agree they don’t taste like garbage or shit like somebody mentioned above. You have all probably tasted mission produce guacamole; they use a mix of Peruvian, Mexican and Chilean avocados, nobody can even notice the difference. So basically it’s up to consumers to open up their minds be willing to educate themselves and little by little allow foreign suppliers to improve the quality of their products.

    • Alvaro

      So many ignorant comments from people who have probably not left the US. Go to Peru and try an avocado. There is no comparison to the Californian one.

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