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An Avocado a Day: Facts and Recipes


Source: California Avocados

1//Peak California avocado season 2020: March through September.

2//Many avocados found in supermarkets in the U.S. are imported, travelling a long way to get here, so be sure to look for California on the label for California-grown avocados.

3//California avocados are locally grown, fresh and fast to market.

4//California avocados are cultivated with uncompromising dedication to quality and freshness, by nearly 3,500 growers in the Golden State. These growers benefit from the coastal climate and ideal growing conditions of the region, including rich soil, warm sunshine, and cool coastal breezes.

5//California avocado growers put care into how their trees are nurtured, planted, and harvested. They put effort into keeping the land they grow on sustainable for generations to come.

6//The original Hass Mother Tree, the mother of all Hass avocados, is a California native. In the 1920s, California grower Rudolph “Rudie” Hass revisited the avocado tree he had planted as a seed years earlier. The unique taste of its fruit piqued his interest, as it was richer and nuttier than other avocados he had tried. Now, approximately 80% of all avocados grown worldwide are the Hass variety.

7//There are eight varieties of avocados grown commercially in California, with the Hass variety accounting for approximately 96% of the total crop volume. Bacon, Fuerte, Gwen, Lamb Hass, Pinkerton, Reed, Zutano, and now the GEM varieties also are grown in the state.

8//2020 marks the third season that the GEM variety has been commercially available. GEM avocados are categorized as a Hass-like variety with an appealing flavor and beautiful appearance featuring gold flecks on a dark green skin.



Source: California Avocados

•    To ripen a firm California avocado, store in a warm dark place. To speed up ripening, place the fruit in a paper bag with an apple or kiwifruit at room temperature until ready to eat (usually for two to five days). These fruits accelerate the ripening process by giving off ethylene, a natural plant hormone that promotes ripening. When the avocados yield to gentle pressure, they are ready.

•    The Hass variety will generally turn dark green to purplish-black as it ripens. However, other varieties, such as Fuerte and Reed, retain their light-green skin when ripe.


California Avocado & Lobster Roll

Recipe by Chef Mike Fagnoni, Hawks Provisions and Public House


Prep time:     25 minutes
Cook time:     20 minutes
Total time:    45 minutes
Serves: 4


  • 3/4 ripe, Fresh California Avocado, seeded and peeled
  • 10-oz. cooked Maine lobster meat, chopped into large chunks
  • 1/2 cup Lobster Dressing (see make-ahead recipe below)
  • 2 Tbsp. butter
  • 4 brioche rolls, tops split, sides trimmed and toasted
  • 8 fresh dill pluches (the frilly part of the leaves without stems)



  1. Cut eight thin slices of avocado, then dice the remaining avocado into ¾-inch pieces and set aside.
  2. Place the lobster meat into a large mixing bowl and add the diced avocado and Lobster Dressing. Mix to coat, being careful not to crush the diced avocados.
  3. To toast brioche rolls, place a medium sized pan over medium heat. Add butter and place the buns cut side down, cook until lightly browned and crispy. Turn the buns over and repeat on the other side.
  4. Once toasted, spoon the lobster mixture into the bun, and garnish with avocado slices and dill pluches.


Lobster Dressing: Ingredients

Yields: 1/2 cup

  • 1 tsp. Dijon mustard
  • 1 pasteurized egg yolks
  • 1/2 clove garlic
  • 2 ½ tsp. lemon juice
  • 1/4 ripe, Fresh California Avocado, seeded and peeled
  • 1 ½ Tbsp. avocado oil
  • 1/2 tsp. fresh dill, washed and stemmed
  • 1/4 cup celery, finely diced
  • 1/8 tsp. salt, or to taste


Lobster Dressing Instructions:

  1. Place Dijon mustard, egg yolk, garlic, lemon juice and avocado in a food processor or blender, then puree ingredients together.
  2. Slowly stream in avocado oil to create a smooth, creamy mixture.
  3. Remove dressing from food processor and stir in fresh dill and celery. Season with salt and set aside until assembly.


**Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

At-home chefs and California avocado fans can find these avocado trends, corresponding recipes, preservation tips and more at, and follow along on Facebook at, and on Twitter and Instagram at @ca_avocados.