Member Login
Member Section
Member Login
Member Login

Cultivars & Ripening

Introducing South Africa's World Class Avo Cultivars

Fuerte, Edranol, Ryan, Reed and Pinkerton are buttery, creamy green-skinned avo varieties, and Hass, Maluma Hass and Lamb Hass are the rich, nutty dark-skinned varieties.

Green-skinned avos remain green when ripe, while the dark-skinned avos turn purple-black when ready to eat.

Fuerte
Pear or egg-shaped. It has a thin waxy skin, which remains green on ripening and separates easily from the flesh. The flesh has a rich creamy texture.
Pinkerton
A pronounced thickish neck compared to most other cultivars. It has a thick, rough, green skin that does not yield easily to pressure and remains green when ripe. The flesh is sometimes slightly sweet.
Edranol
A thick green skin with small light brown speckles (lenticels). It stays green when ripe and the flesh has a rich, nutty taste.
Reed
Has a more rounded shape and is usually quite large. Ripe fruit remains green and is soft to the touch. It has a distinctive taste with a creamy, smooth, buttery texture.
Maluma Hass
Has a thick, pebbly dark green, shiny skin that turns purple-black once ripe. The flesh has a rich nutty taste.
Hass
Egg-shaped with a rough green skin, which usually turns purple-black when ripe. The flesh is firm with a creamy texture and a slightly nutty taste. The thick skin is an advantage when serving half an avocado as the flesh can be easily scooped out.
Ryan
Egg-shaped with a green skin that does not change colour on ripening. It is popular towards the end of the avocado season.
Lamb-Hass
Shiny pebbly skin that turns purple black, and is squarish at the stem end. Unlike Hass, it may turn dark before ripening.

Ripening Tips

  • Keep at room temperature 
  • For faster ripening, pop them in a fruit bowl or brown paper bag with some bananas