Become an Avocado Expert

Yum
September to May
Temporada (Normal Bloom)
May to June
Marzena (March Bloom)
June to August
Flor Loca (Crazy Flower)
July to September
Aventajada (Before Time)

In Mexico, every day is Avocado season

Idyllic climate, varying elevations, abundant rain and nutrient-rich volcanic soil make Mexico the only place in the world where the Hass avocado trees naturally bloom four times a year. Conditions are so ideal that Mexico has become the number one avocado grower in the world, producing and selling an average of 2.6 billion pounds of avocados every year. Better stock up on chips – that’s enough guacamole to entertain eight billion people!

Quality control is essential and, of course, meets international standards. Not only can every single Hass Avocado imported into the US from Mexico be sourced back to its original container, they’re all hand-picked and freshly shipped by packer.

Once the Avocados from Mexico arrive in your store, there are several things you can do to keep them in good condition — and to boost your sales!

1. Store boxes with hard, unripened fruit on the bottom.
2. Stack boxes with soft ripened fruit on top.
3. Keep both green and ripened avocados refrigerated at 40 degrees Fahrenheit.

To ripen further, store avocados between 60 to 70 degrees. Never exceed 70 degrees, because it damages the fruit. Generally speaking, firm, preconditioned fruit can be held for about three to five days and breaking to ripe fruit can be held for 2 to 3 days. Consumers love ripe or “preconditioned” avocados, so it’s important to offer them. Preconditioned avocados are very perishable and bruise easily, so handle them with care.

How long can you store the fruit in the back room?

Preconditioned, breaking and firm ripe fruit can be held at room temperature of 65 to 70 degrees Fahrenheit — in an area with good air circulation — to continue ripening.

Ripe fruit can be stored in refrigeration at 38 to 40 degrees for up to 1 week.

Please Handle Avocados with Care

  • Handle avocados with care. When you pack them, think of them as eggs.
  • Avocados are fragile and need a gentle touch. Rough handling, squeezing or tossing can damage them.
  • Place them at the top of the bag, with other fragile items or pack them separately

Give your customers the best chance for a delicious experience!

The ideal display should feature ripe fruit. Firm fruit is best featured on a separate display.

Tips to set up your display:
1. CHECK for damaged or bruised fruit and discard.
2. REMOVE remaining fruit and set aside. New fruit will be placed on bottom.
3. CHECK new carton and remove damaged fruit (look for air pockets and other damage).
4. RESTOCK display with new fruit. Place fruit set aside on top.
5. AVOCADOS LIKE IT DRY. DO NOT REFRIGERATE! Do not display on wet racks or near misting systems. Display at room temperature.
6. THE RIPE WAY TO DISPLAY. Keep an eye on your inventory and replenish as needed. Check the display daily and remove poor quality fruit.

Unripened fruit is usually green, while ripe fruit is usually dark-green to black.

Ripeness is separated into 5 stages:

1. HARD — The fruit is very hard, usually green in color. Avocados are the least susceptible to damage or bruising.
2. PRECONDITIONED — Slightly darker color now. Ready to eat in about 3 days if held at room temperature. From this stage on, avocados can be easily bruised or damaged.
3. BREAKING (pre-ripened) — Fruit continues to darken and gives slightly when touched. Breaking fruit has about 2 to 3 days of shelf life. Later in the season, from April through July, some avocados can have a dark blush but still be hard like green fruit. The color difference is natural at the end of season and fruit should be handled in the same way.
4. FIRM RIPE — Fruit is darker green and yields to gentle pressure. Ready to eat and excellent for slicing. About 2 days of shelf life.
5. RIPE — The fruit is now dark or almost black, and good for all uses. About 1 to 2 days of shelf life if held at room temperature (not to exceed 70 degrees Fahrenheit).

Consumers know that you’re the expert — and they’re bound to ask you some questions. Here are some responses we give for Avocados from Mexico.

What is the best way to ripen avocados?

Place in a brown bag for 2 to 3 days with a banana and/or apple.

My avocado is ripe, but I don’t want to eat it right now, what can I do?

Place the avocado in the refrigerator, it will hold there for one or two days.

How do you store unused avocado?

Cover the unused portion tightly and refrigerate. It will usually stay good for a couple of days.

Are avocados good for you?

One-fifth of a medium avocado (1 oz.) has 50 calories and contributes nearly 20 vitamins, minerals and phytonutrients; including 8% of the Daily Value (DV) for dietary fiber, 6% of the DV for folate, 4% of the DV for potassium and vitamins E and C; and 2% of the DV for iron per 1-oz. serving. Avocados have monounsaturated fat or “good fats” that are recommended as a part of a good diet.

What recipes do you recommend?

Avocados are great as a replacement for spreads and in dips and smoothies.

Guacamole is an all-time favorite. You can find other great recipes at www.avocadosfrommexico.com