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For several decades, my grandmother lived in the rolling hills of San Diego County where the urban landscape meets rural farmland. On her property were a collection of avocado trees, and when they grew fresh fruit, my family and I would often pick a full bag or two to take home.
These avocados were the only kind I ever ate growing up, but I didn’t think much about the trees or the avocados—until recently. Now I realize how special they were—my grandma’s avocados were most delicious ones you could get.
The majority of avocados eaten in the United States are imported, but of the avocados grown in the United States, 90 percent of them come from California farms stretching from San Diego to Monterrey. California avocados grow year-round, but they are harvested seasonally at their peak during the spring and summer. For these few months, I am on the lookout for any avocados grown in California—and here’s why you should, too.
Meet the California Avocado
Avocado trees thrive in regions with warm, sunny days and cool air, which in California comes in the form of coastal winds that push inland from the ocean. Like citrus trees and grape vines, avocados are grown here because of the weather.
There are about eight types of California avocados, but Hass avocados, a variety native to California, make up 95 percent of the total crop volume in the state and are the most common kind you’ll find for sale. Other popular varieties include Lamb Hass and GEM, and this year, some 375 million pounds of avocados will be harvested across California, the largest amount since 2020.
The Hass variety was first planted by Rudolph Hass in La Habra Heights, California, during the mid-1920s, and about 100 years later, all Hass avocados can trace their lineage back to this first tree. The bumpy, almost black Hass avocados gained popularity for their nuttier, richer taste and longer shelf life than other options at the supermarket.
Today, Hass avocados account for about 80 percent of all avocados eaten worldwide and bring in more than $1 billion a year in revenues to the United States, according to the California Avocado Commission.
California Avocado Commission
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What Makes a California Avocado Special?
California avocados are only around for part of the year, so you gotta get them while they’re in season. They are some of the only locally grown avocados you can find in the United States. And the benefits of buying this local fruit are a fresher flavor and creamier texture than options produced elsewhere, thanks to the farmers who nurture the avocado trees and the soil they grow in to produce the best quality crop.
“The best fertilizer is a farmer’s footprint,” says Robert Lamb, an avocado grower located in Camarillo California whose farm is the birthplace of the Lamb Hass variety.
The work that makes these avocados so delicious is done by about 3,000 farmers on roughly 50,000 acres of land across the state. An avocado can take as long as 18 months to grow before it’s picked by hand, so each avocado is the result of months of attention and care.
Where to Find Them
California Avocado Commission
Locally grown California avocados are available during the spring and summer seasons. Look for avocados with a “California” label at your grocery store or farmers’ market. The California Avocado Commission also offers a store locator on their website to find out if this local fruit sells near you.
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