
I am a geek. But you knew that.
I am particularly geeky when it comes to collecting useless information about things that interest me. Things like avocados.
Now we can all be geeks when it comes to avocados. And for avocado geeks, this is prime season, because the famed ‘Hass’ avocado is getting ready to peak. Meaning geeks everywhere can get quality avocados grown in California at a rate of 90% of the domestic US supply.
We all love the ‘Hass’. I would never dis it! It has a nutty flavor and is rich and buttery. If you live outside California, or Florida the ‘Hass’ may be the only variety of avocado you know. That’s because it is thick skinned, peels easily and has high oil content, which delivers its superior flavor.
In our hemisphere ‘Hass’ blooms between February and May. But it has the advantage of being able to be harvested year round, because in general avocados can hang on the tree a long time. Like pears, avocados ripen only after they are picked, allowing the fruit to be shipped while still firm, minimizing bruising and other sorts of damage. The thick skin of ‘Hass’ avocados only adds to their appeal to commercial growers, because they travel best of all the types of avocado. It’s this combination of great taste and thick skin that makes ‘Hass’ the reining royalty of commercial avocado varieties. But it’s not the only variety of avocado out there.
Avocados grow in warm climates. Not everyone lives in a warm climate. But due to its ability to travel far without damage the ‘Hass’ variety has caught on in places as far away as Japan. The French love avocados too, consuming an average of four pounds a year per person. That’s more than Americans who eat an average of two pounds each. Of course we Californians have corner on the market, so we eat about six pounds a year.
That’s a lot of ‘Hass’! But how did the success come about?
Well, Europeans discovered avocados when Cortez landed in the Americas in the sixteenth century, but Native Americans had eaten avocados for centuries. Excavators have unearthed avocado pits in Peru that date to before 900 AD. Of course, they weren’t ‘Hass’, but they were relatives to our modern day best seller.
The ‘Hass’ was born in a backyard of a mailman in La Habra Heights, California in the 1930s. It has a long complicated history. It did not start out as the most commercially viable of the avocados– that honor belongs to ‘Fuerte’.
‘Fuerte’ remains my personal favorite avocado. But I am a recent convert because it’s not nearly as accessible to the consumer as the ‘Hass’– even here in California. Until now. See side bar.
The ‘Fuerte’ is a cross between the native Mexican and Guatemalan species. It got its name from the Spanish word for strong because it is hardy to 26°F. It has medium-sized, pear-shaped fruit with leathery skin that stays mostly green even after ripening. The creamy flesh is extremely rich with 18% oil content.
No wonder it was King of the Avocado for so long.
But what changed. Why is it that ‘Hass’ is sitting in your produce section and not ‘Fuerte’?
In the early 1900s, California growers began to see the avocado’s commercial potential and began to work on improved varieties. The ‘Fuerte’ became the dominant commercial avocado and was a product of these early pioneers in avocado cultivation. In fact by the 1950’s ‘Fuerte’ accounted for more than two-thirds of the avocado production in the Golden State.
As I said, ‘Hass’ was discovered in the early 1930’s and patented by Rudolph Hass in 1935. But it wasn’t catching on. In fact, the whole concept of a patent for a tree was a rather new concept and Mr. Hass never saw huge commercial success for his self-named avocado. His widow died in her 90s, still living off his pension as a postal worker.
As delicious and durable as the thick-skinned ‘Hass’ was, it had a big disadvantage in the eyes of consumers at that time. The ‘Hass’ turns almost black when ripe. To avocado eaters of that era, this fact was a big turn off.
It took the advent of large-scale production and transportation methods in the 1970s for growers to see the potential of the ‘Hass’. Marketing pros got involved, blah, blah, blah.… It took some getting used to but consumers eventually embraced the ‘Hass’, despite its unappealing exterior and it replaced the ‘Fuerte’ as the leading California variety.
Today, the ‘Hass’ accounts for about 80 percent of all avocados consumed in the entire world. It generates more than $1 billion a year in revenues in the U.S. And it all started with one tree planted by a postman in his own backyard.
That tree eventually did die. Some mementos and trinkets have been fashioned from its wood and they remain all that is left of a California dream come true.
But whatever became of the ‘Fuerte’? Well fortunately for us, California still produces plenty of this delicious avocado. I buy it whenever I see it. And whenever I do I think about its lost place at the top of the avocado heap and feel a bit of kinship with it because its story and that of its cousin ‘Hass’ is just the kind of full-fledged geekiness that I love.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Nice article. I would like to know how you came with the 18% fat content for the Fuerte. I have a 70 year old Fuerte in my backyard and I’ve always gone by a lesser fat content of 13 — 15%, even though the avocados definitely taste like they’re at 18%. Then I realized that the published avocado fat content I’m using is for the commercially sold Hass type which is so tasteless compared to the Fuerte. I checked the Hass Wikipedia page and was repelled by the BS about it being “unlike the Fuerte, Hass yields are year-round and also more plentiful, with bigger fruit, a longer shelf life and richer flavor owing to higher oil content.” For the love of avocados, can someone who has the patience and knowledge to edit the Wikipedia page please change this garbage opinion to a fact. Thank you!
Tricks from my Fuerte tree. Organic fertilizer carefully applied makes a huge difference. My wonderful husband used to use other stuff and the tree stopped producing for five years until those nasty salts cleared out. The organic stuff allowed the blossoms to take. Next trick,; the bees tend to go for the orange tree blossoms next door and some orange flowers nearby. To entice them to the avocado blossoms, I spray a mix of honey water on the opened flowers. Wow, the set on avocados are very plentiful now.
I live in No Cal and have recently purchased a Fuerte to pollinate my Hass. It is in 5 gal pot and it is Nov. When should I put it in the ground? My Hass is one year old and the Zutano is for pollination purposes
Sorry, I don’t know. I’m not a gardener. Good luck. GREG
We Peruvians eat Fuerte in our daily diet, but export Hass. We are second place in the world exporting avocados (paltas, as we call them). Fuerte is number one by far.
Am glad i found hass and fuerte avocado geek,am a from Kenya ‚currently working in a avocado export company known as MOFARM FRESH FRUITS EXPORT LIMITED.Am delighted to read the good comment about the two varieties that we often export,Hass is my favourite avocado.
After a 25 year hiatus, Hawaii is now shipping Sharwil avocados to the the Pacific Northwest in limited quantities. Some sort of quarantine was lifted. These are supposed to be like Fuertes, and some people say they are the best tasting of all. Has anyone tried one?
Hi, my Father planted several fuerte, one bacon and one hass at a home I grew up in located in San Marino CA. I didn’t like the bacon. The hass was very good tasting. The fuerte were good also. Most of the trees are still there and produce plenty of fruit on a regular basis with minimal care. Those trees are about 40 years old and the roots don’t seem to harm delicate masonry walls located to them. The fuerte trunks and limbs grow asthetically impressive more than the other types. Avocado trees constantly drop leaves and sticks, but that is the only negative. The fruits are very nutritious, so if you don’t have an avocado tree, try to get one if you’re positioned to.
which more resistant to frost? hass or fuerte?
thanks
Neither tolerates the cold. Here’s info on types that do http://www.chestnuthilltreefarm.com/store/c/41-Cold-Hardy-Avocados.aspx GREG
I didn’t even like avocados until about a year ago when I had my first Fuerte. 3 months ago I planted a grafted Fuerte avocado tree. Now I have to wait. I buy the Fuertes from a local flee market at a cost of $5 for 5 of these large fruit. For $10 they give me 15 of them. How could you not like them at that price. Living in southern California area, they are very plentiful. Can’t wait for the tree to start producing. I do not care for the Haas. Once you have had a Fuerte, you will never go back to a Haas.
Just found your site — so interesting. Thought I’d add my 2 cents (even if a bit late); My parents planted a Fuerte in their San Gabriel Valley backyard when I was very young. We’ve been eating it’s fruit for about 35 years now and I personally consume about 20 lbs. of it a year — just slightly over the national average:-). To tell you the truth, I have a VERY hard time even eating a Hass now. Just one final note, there is a new import; a particular type of borer beatle that supposedly decimated another nation’s avocado industry. It’s here now and in the San Gabriel Valley, and perhaps has spread to other areas since I last checked. UC Riverside is working on the problem, but so far — nothing. If they aren’t stopped, this could get very bad. My parent’s tree is infected and will be dead within 5 years. Let’s hope someone finds an answer soon so that we can all continue to enjoy this incredible, natural food.
Thanks for the great info! GREG
I grew up in north San Diego County and we had about 5 acres of Fuerte avocados that my father sold to Calavo. Fuertes are the BEST avocado. They are creamy and rich and don’t turn that soggy black gunk that Hass and or Bacon turn into if you miss a day in the “ripening process.” I find fuertes at roadside stands and from friends who live in north county and still have trees. I have planted a fuerte and am hoping it will produce as the fuerte is definitely the best of all.
Hello Susan, I am a huge fan of Fuerte and dislike the Hass variety and Bacon. I can manage a Reed or Pinkerton when the Fuerte’s go out of season. I hope your fuerte tree grows big and bountiful ! I was wondering where I could buy good fuerte and would love any leads to this. I live in the LA area and your time in advising me would be much appreciated. How idyllic a childhood growing up on a fuerte avocado orchard ! I am deeply envious 🙂 Warm regards, Kanika I request your response at kanikamyer@gmail.com when you can find a moment.
I have a very old Fuerte tree in my yard. The avocados are amazing. I do find that they ripen better when wrapped in newspaper, inside of a brown bag.
Thanks, fellow Avocado geek! I am especially grateful for the link to the Avocado Direct source!
Growing up in Orange County, California, we had an avocado orchard filled with Fuertes. As a kid, I would have to sit on a street corner with a table filled with avocados to sell. .10, .25 & .35 were the prices. Best avocados ever. The person who recently purchased our family property let all of the trees die. It was a shame.
I too grew up in OC during the 40s ‑50s when there were orange and Fuerte orchards everywhere. After moving to Fl. (too many people in oc now), I can’t find Fuertes. Visiting OC at Christmas and wondering where I can find some Fuertes?
Fuerte are in season right now! So I bet they are avail at most any Farmers Market. I’ve seen them at CA Whole Foods too. GREG
When & where in Orange County, CA can I find the Fuerte? What is it’s growing season? Thank you for posting this comprehensive explanation about the origins of the Haas & Fuerte.
Fuerte are in season in the winter. Nov, Dec, Jan and into Feb. Farmers Markets will have them then I bet.
Thank you for an interesting article.
Fuerte is my very favourite Avocado, and I am currently enjoying the short, but very sweet Fuerte season in Australia.
Love and Peaches,
from Anne XX.