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The Hass avocado is known for its quintessential leathery skin that turns near black when fully mature. The flesh closest to the skin is a lush, pale lime green color and nearer to the central pit it develops a rich creamy yellow tone and softer, oil-rich texture. The Hass avocado's flavor reflects its texture - creamy and smooth with a nutty and sweet finish.
The Hass avocado seasons varies depending on the growing region. California avocados are in season from February through October. During their off-season, they can be found growing in Chile, Peru and Mexico, though summer Mexican crops have a tendency to have inferior quality due to an overly rich oil content.
Though there are hundreds of varieties of avocados, the Hass avocado has become the benchmark avocado for commercial production. Its long growing seasons, prolific fruit production and shipping tolerance are virtues that make the Hass the standard market avocado. It is the avocado that the general public identify as simply, an avocado. The name avocado comes from the fruit's original Aztec name, aoacatl or ahuacatl. After being discovered and mispronounced by the Spanish, and then the English, the fruit made its way to Jamaica where it was called many things including avocado and alligator pear. In Florida the first avocados were introduced via the West Indies as "alligator pears" and were known as such on the east coast until The American Pomological Society and the U.S. Department of Agriculture adopted "avocado" as the commercial name for the fruit.