Avocado

Persea americana 'Hass'

fruit

Hass is the dominant commercial avocado worldwide: pebbly dark-green skin that turns near-black at ripeness, exceptional creamy buttery flesh with the highest oil content (and richest flavor) of any avocado variety, and reliable year-round bearing in mild-winter climates. The variety is a Guatemalan-Mexican hybrid discovered in 1926 in California and accounts for over 80 percent of US avocado production.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Marigolds — Suppress nematodes in the shallow root zone
• Lavender — Drought-tolerant Mediterranean partner attracts pollinators
• Comfrey — Mineral-mining mulch returns potassium
• Basil — Aromatic foliage may discourage avocado leafrollers

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Phytophthora root rot →

  Plant in well-drained soil; avoid overwatering; maintain pH 6.2 to 7.0 to discourage the pathogen

• Avocado leafroller →

  Hand-pick rolled leaves with caterpillars inside; spray Bt if populations build

• Persea mite →

  Encourage predatory mites; mist foliage in dry weather

• Scale →

  Dormant oil spray in late winter

🌾 Harvest & storage

Hass fruit holds on the tree for months at maturity, which means you can pick over an extended season (typically February through September in California). The fruit does not ripen on the tree; pick when full-sized, then let it ripen on the counter for 5 to 10 days. Skin turns from green to near-black when ready; the fruit yields slightly under thumb pressure. To slow ripening, refrigerate; to speed it, store with bananas.

🥗 Nutrition & benefits

About 160 calories per 100 g with 6.7 g fiber, 10 mg vitamin C, 485 mg potassium, 29 mg magnesium, and 14.7 g of monounsaturated and polyunsaturated fats. Hass is one of the few fruits high in heart-healthy fats, and the deep green flesh next to the skin carries the most carotenoids and chlorophyll.