Storage tips - Avocados

Climacteric fruit

Avocados do not ripen on the tree. Instead, they begin their ripening process only after harvest. Your avocados arrive firm so they can travel safely without bruising.

Storage & Handling by Variety

Early Varieties (Green-Skin Varieties like Bacon or Fuerte):

• Ripening Indicator: Early varieties retain their bright green skin even when fully ripe and ready to eat. Do not wait for the skin to turn dark or brown. You will know they are ripe when the fruit yields gently to soft pressure near the stem.
• Ripening at room temperature: Keep firm avocados at room temperature. To speed up ripening, place them in a paper bag or fruit bowl alongside other climacteric fruits like apples or bananas.
• Refrigeration: Do not refrigerate unripened, hard avocados, as cold temperatures interrupt the natural ripening process. Once they yield to gentle pressure, move them to the fridge to preserve their texture for a few extra days.

Late Varieties (Dark-Skin Varieties like Hass and Lamb Hass):

• Ripening Indicator: Late varieties progressively change color from green to a dark purple/black tone as they mature. They are at peak ripeness when the skin turns dark and the fruit yields gently to soft pressure.
• Ripening at room temperature: Keep firm avocados at room temperature to allow them to soften naturally.
• Refrigeration: Refrigerate only after they have softened and the skin has darkened to extend their shelf life.

Natural Appearance: Because our farmers do not use post-harvest chemical treatments or synthetic waxes, minor skin blemishes are natural and leave the rich, buttery pulp inside completely intact.