On the left is a Hass avocado from Peru, on the right is a Hass avocado from California.
Hass avocado is a cultivar of avocado, and it has a cute history. In 1925, Mr. Rudolph Hass, an amateur horticulturist, bought a small 1.5 acre avocado grove in La Habra Heights, Southern California. His plan was to graft old Fuerte avocado branches – at the time, Fuerte was the best avocado cultivar – with young saplings grown from some avocado seeds, which were sold at a local nursery. Those seeds were cross-pollinated many times by nature, and the grafting did not go well for one of the young trees [little stubborn sapling!], but per his grafter’s advice, Mr. Hass kept that sapling to see what would happen anyway. When the sapling was only over a foot tall (some time in 1926), it bore three fruits [d’awww!].
Normally, the Fuerte cultivar would take at least five years to produce fruits. Not only the odd stubborn young tree grew faster than the Fuerte, it also grew straight up and did not spread as wide, so it was more land-efficient (more trees per acre). Most importantly, its fruits tasted the same, if not better than the Fuerte. Hence, the Hass avocado became the most popular varietal, making up 95% of all today commercially grown avocados. [Moral of the story: don’t cut down your tree even if it refuses to do what you want at first. 🙂 ]
Back to California vs. Peru.
Both of these are Hass avocados, and they’re roughly the same size (the Peruvian ones are slightly bigger). At Berkeley Bowl, the Peruvian Hass avocados were sold for 89 cents each. This is insanely cheap, considering the Californian ones (labelled “XX Large Hass avocado”) go for 1.69 dollars each. [How can imported produce be so cheap? I feel bad for the Peruvian farmers!] While I’m loyal to the Cali ones, I also love cheap things to try new things. I bought four of each type.
Appearance: Cali: smooth skin, Peru: bumpy skin.
(Now I understand why avocados are also called “alligator pear” – although I’ve never heard anyone say that myself).
Convenience: Cali: knife easily cuts through the skin, Peru: I basically had to saw it open [same knife, in case you wonder]. So yes, the Peruvian skin is much thicker.
Taste: Cali: normal buttery, Peru: quite bland.
More concrete comparison: I always mash avocado, add some sugar and chill it in the fridge –> instant dessert (like ice cream). For the Cali avocado, 1 teaspoon of sugar is enough. For the Peru one, I add 2 teaspoons of sugar and it’s still bland (like a potato).
Texture: Cali: soft, Peru: hardy and stringy.
I couldn’t even mash the Peru one. Not because it’s not ripe. It was actually so ripe that the meat already darkened, but it was somewhat unyielding like a waxy potato. I also had to pull strings out of my “ice cream”, this avocado was so old a tree would grow out of it the next day.
I’m not going to preach locavorism or anything, but it’s clear which one is the better choice. (Supermarket fruits are always picked unripe to survive the transportation, so I have doubts that the Peruvian avocados are actually inferior to the Californian ones, it’s just that they were transported from much further away, it’s a wonder they managed to preserve any flavor at all.)
Thank you, I was looking for a comparison, as I just had my first Peruvian avocado. The skin on the Peruvian Haas is indeed tougher, but fruit was ripe, not stringy though. The flesh was paler and tasted, I thought, more like a Florida avocado. Not as flavorful for certain. Have to say California avocados are the best.
That’s nice that it was not stringy. 🙂 Mine probably was picked slightly earlier than it should, who knows… I haven’t had Florida avocados, but that’s interesting… I wonder if colder and dryer climate is better for avocados?
Puruvian avocados are simple not on the same level of flavor or texture to Cali. Sorry, but it is a rip off when the sell them at the same price. I wouldn’t pay 50 cents for one.
Peruvian avocados suck. Avocados from Peru taste like shit.
Peruvian Peru avocados don’t ripen.
I bought some again at BJs without checking the lavel and noticed why they were only $1 each…cause they were total trash garbage peru peruvian crap.
No matter how much i let them ripen they would stay hard and taste like crap. I threw them all in the trash just like the last time I bought peruvian crap.
Total ripoff.
In my area availability switched from Mexico to Peru in the last couple months. The Peruvian are far less flavorful and the texture is pasty. Will not buy them again!
well i dont know where you bought your peruvian one Im from cuba so my vote is neutral in the store box from each side by side people take the peruvian first is bigger yep the skin is thicker but i dont eat the skin the inside taste really close butter taste in both and price forget it peruvian is cheaper so people vote already when empty peruvian boxes first nice try to push for the california ones
Don’t let the larger size of the peruvian trick you into buying them over the mexican or cali avos…as everyone else said they are def. not as tasty…something about the soil in peru is not good
Peru avocados should be BANNED, from Earth! They are disgusting; can’t pay me enough to eat them! No taste, texture is chalky and harsh; it’s just nasty overall. Don’t EVER buy them! And I think it’s conventional wisdom at this point because at my local grocery shop they are selling them for $1 each while the avocados from Mexico are $3.99. That is a tremendous disparity but they are still worth it. They taste amazing. I add a bit of sea salt, fine black pepper & turmeric. Yum!
Nothing wrong with the soil or quality of Peruvian avocados. It’s the uneducated internet warriors posting without any knowledge that keeps the market situation the way it is, constraining people and not creating opportunity for product improvement. Peruvian avocado exports have +80% allocation in Europe due to the fact of entry requirements from the USA (compared to Europe initially) and competition from Mexico. The remainder allocated for the US market is a ongoing project for shippers (Yes, in this case sometimes fruit is picked before it should and in no way competes with Mexican avocado. But if you’d try Peruvian avocados in South America, and I’m not saying they’re better, you would agree they don’t taste like garbage or shit like somebody mentioned above. You have all probably tasted mission produce guacamole; they use a mix of Peruvian, Mexican and Chilean avocados, nobody can even notice the difference. So basically it’s up to consumers to open up their minds be willing to educate themselves and little by little allow foreign suppliers to improve the quality of their products.
So many ignorant comments from people who have probably not left the US. Go to Peru and try an avocado. There is no comparison to the Californian one.
All are going to say is you have to taste one, and stop the ignorance and hateful comentaries.
I spent 3 weeks in Peru and loved the avacadoes.
There are different kinds of avocados and in Peru right now is very hard to find good quality avocados as it is exported to Europe massively and the price is sky high. But last year in California I couldnt find any tasty fruit native or imported in the big supermarkets. To my horror I bought some good looking peruvian bananas which were the most horrible bananas I have ever tasted. We peruvians are used to eat the best and sweetest fruits, but ugly looking from small farmers. I believe these big companies (no small farmers are able to export) are just benefiting from the name Peru and exporting to the US insipid fruits.
As a European consumer (Sweden), I have to agree with OP that the peruvian avocados are an inferior product to the Californian ones; if we in Europe are getting the pick of the Peruvian stock, it only furthers the case.
I cannot speak to the root cause of the issue (i.e. transport, terroir, technique), but there is something decidedly better about the Mexican and Californian avocados which I’ve purchased in the US–both in flavor and texture/ripening (no strings, even texture without spoilt spots). It’s meant as no disrespect to any people or culture, just a relatively objective set of observations over a relatively wide sample for an individual consumer (I’m a major lover of avocado toast!).
Peru avocados taste like shit, I mean they litterly do taste like shit. They never ripe well, always have unpleasant smell and taste. Been doing sushi for 10+ yrs, trust me, I know my avocados.
I am just now eating my first Peruvian avocado, and while it isn’t as excellent as a California avocado, it isn’t nearly as bad as some have stated; that possibly be because mine was more ripe upon cutting open. Mine is still somewhat, but not quite as, buttery as the California fruit. It was not stringy, but firm in texture, while not being TOO firm. That being said, i would give it a 4-star rating as opposed to the California variety, which i would rank as five-stars. I always eat mine with a moderate amount of Tony’s Cajun & Creole Blend, if i’m not making guacamole. Still overall not a bad avocado.
Here is my experience:
At work we make salad every day from Costco, using an avocado every day. Up until 2 years ago, I didn’t notice anything but changes in price. But there was a time period when I would buy a bag of green avocados (I always buy green because otherwise it’s hard to tell how actually ripe they are), they would get black, but not be soft, and stay that way for 1-2 weeks. I finally started cutting into them and they were hard AND overripe. Not a good combination. Then I would bring it back to costco, an exchange for a new bag. Same problem. Third time, I just wanted my money back. The clerk at costco said that they were getting a LOT of returned avocados.
I started paying attention to where they were grown, and sure enough, the Peruvian ones were the bad ones. Costco alternates between Mexican and Peruvian avocados. I did get some good batches, and they can be decent, basically as good as the ones from Mexico. But at this point, I stop buying avocados for salad when they switch to Peruvian, and only buy them when the Mexican ones come back. It’s just not worth the hassle, especially with the time delay (if you are planning guac for a party or something, you need to buy in advance). The Mexican ones are ALWAYS excellent.
I have no idea what makes the difference. We thought it might be something to do with the shipping, but finding this site, I’m not sure any more.
I am eating an avocado “Product of Peru” that I picked up from CostCo over a week ago. Comes in a mesh bag with about 7-8 pretty good sized avocados which start out greenish, but then turn black upon ripening. They all ripen at about the same time. When this happens, I place them into the fridge in my veggie drawer. This slows down the continuing ripening process. In the past, I wasted many avocados by leaving them on the counter. They got really black, over-ripe, stringy….as described by many people above.
Now that I have learned to put them into the fridge at the right time, I have to say that every single one of the avocados that I have eaten so far were PERFECT (I now have only 1 left from the CostCo mesh bag). Abosolutely NOTHING wrong with them. The color inside is a combo of pale and bright green…….NO strings……buttery and delicious.
Today, I cut it into cubes onto a plate – sprinkled with sea salt and an african smoked spicy seasoning (trader joes), then topped with chopped green onion, cilantro and a few shreds of red cabbage. I completed this bfast with a boiled egg and about 5 slices of salami.
Perfect meal for my KETO lifestyle. Low Carb, Moderate Protein, High Fat. I am a 56 year old female.
My goal was to lose 30lbs – I have lost 20 so far – even with a couple of Cheat-o moments every now and again lol… – I continue to lose weight and inches – body is transforming. I don’t work out AT
ALL , but am still maintaining good muscle tone (I have always been naturally solid) – not getting any lose “flab” with this lifestyle of eating – AND I am never hungry!
Avocados is a very important part of my diet – it helps me get in my healthy fats and is a very nutrient-dense superfood with a good amount of fiber. The ones from Costco are sold at a good price, compared to supermarkets – and I have not had any problems with them since I started putting them into the fridge as mentioned, once they became ripe. I bought a brand new bag of them yesterday, since I am on my last one today. I will continue to purchase from CostCo.
Lee is absolutely right! The Peruvian avocados do taste like shit. They’re tasteless and stringy to boot.
Say what you will. Peruvian avocados are VERY bland and nearly tasteless, sorry for the folks in Europe that are having these fruits imposed on them. These fruits do not soften up in the same way and do not have the buttery taste and texture.
Just had avocados from Peru. Not worth 50 cents each. No flavor and stringy. My 8 year old love avocados.. wants real ones next time.
I’m not going to go to Peru in order to get a Peruvian Avocado that tastes good. My judgment is based on what is available here in the U.S. and the California Avocado is my choice. I’m tired of buying the Peruvian Avocados and trying to figure out how to keep them from going from rock hard to rotten overnight. Too costly to keep experimenting when I know what works with the ones from California. I assume everyone is on to the fact that avocados are tremendously healthful and new markets are opening up. Great for Peru but, again, I shouldn’t have to go there to get a good avo.
I’ve always loved avocados and use them a lot, love them in my smoothies, makes them creamy and rich.
The last couple of times I’ve purchased avocados (I usually buy 3-4 at a time) I noticed they don’t ripen well, even though they feel ripe they are too firm when I cut into them, the seed sticks very hard to the flesh plus they have lots of brown areas that have to be cut away. I’ve had to throw too many of them away. So I started paying attention to the little paper label and discovered it said “Peru”. Now I can really really tell the difference from the Peruvian ones (inferior) and Mexican or California ones which are far superior. I won’t buy Peruvian ones anymore as they are a waste of money!
I agree. Only Californian-or Mexican avocados for me! Peruvian ones seem to be more water bases and have zero flavor.
I meant water based. 😐.
Peru avocados are very good IF YOU EAT THEM IN PERU. believed, they are the best. but here in the united states they are not the same. they do not ripe enough even you wait for more than a week. Peru has many kinds of avocados and they easily beat any of here. they are delicious!. something is wrong they not taste the same here.
Agree Peruvian avocados are inferior and often don’t ripen properly. Wal Mart has them for $1.08 today, but if the label says Peru, not worth buying.
I just wonder how so many people know what shit tastes like.
Wow, I couldn’t disagree more. I find the Peruvian avocados from Aldi’s to be delicious and buttery and not hard to cut at all. Perhaps the one Mai Truong used was not ripe. The other good thing I’ve noticed is that once I cut the avocado and put part of it back in the fridge the ones from Peru do not turn black like the ones from Mexico.
I just bought a bag of them from Costco. (Usually never buy produce there.) I did notice the difference appearance, but when I got home I saw that they were packed on June 29. Today is August 3. Whaaaaat? That is what prompted me to google avocados from Peru. They feel very hard even after being packed (not to mention, harvested) over a month ago. I’ll have to try one in the morning, as I am at my total allotment of calories for the day. Now I’m scared!!!
thank you I have some Peruvian Avocados. Bought three weeks ago, thay still aren’t ripe. thanks for the info!
My opinion, having eaten a LOT of avos over 7 decades and probably 50 or 60 Peruvian avos in the last couple of years, is that the Peruvians MAY make a tolerable replacement for the Cali or Mex versions when they aren’t available, but only tolerable, and the number of total losses balances out their lower price and usually much greater size; 13 and even 14 ounce-ers are standard here. My guess is that they are often harvested way too early at too low oil content so some can’t ripen at all, just get soft and none can really develop that wonderful, buttery avo taste that is perfect on a buttery slice of sourdough Ciabata. To me, guac is a last resort for only the marginally edible avo; on toast is first choice, salad second and a good sprinkle of kosher salt all the seasoning needed. And as I remember the Fuertes of my youth, they were the very best, though very demanding to ship. Eat Peruvians at your own risk, prepared to throw them out as necessary. Oh and as one lady said above, refrigerate at the first signs of ripening. And if you slip a THIN bladed knife into the neck and slide it along lightly, if it’s too stiff, stop, try again tomorrow.
I bought a bag of Costco avocados, and they are excellent. Not one sign of rot in any of them and i just finished my 4th one. I had them for about a week now, and they are perfect. Creamy as can be, not stringy like people have said. Bravo to Peru and Costco.
And the Peruvian avocado is light years better that the Mexican imports. Gonna stick to the Peruvian avocados, amd Costco !!!!
And fuck Publix !!!
Though hard on the outside after a week of sitting in my home, I cut one open, and yes the skin was tough, but a good knife cut through the skin readily. Inside the avocado was perfect, and like I said, the Peruvians are great.
No rot at all inside, and soft enough to mash with a fork !!!! Maybe that’s why I’m Lucky !!!
The reviews putting the Peruvian avocados in a good light are not credible.
I have fallen for the Peru lie a few times (buy them green and let them ripen on your shelf at home) but have had it with this false marketing. Peru is probably barely suitable for avocado (and banana) cultivation. The crap imported from this poor country is probably farmed by mega corporations that exploit the land and the workers.
You can stop subsidizing these agricultural werewolves by boycotting their lousy fruits. The Organically Grown variety are even worse because you pay a premium for the same tasteless, rotting inside mush.
I shopped at Costco in Doral, Doral is in
Miami-Dade county, Florida. The Peruvian avocados
were and are excellent!!
Yes they were hard as a rock, but I put them in a dark
kitchen drawer for about a week, and on the outside
I felt them soften up a little, so I cut through their thick
skin and it was a pretty sight!! No rot whatsoever, and
a soft and creamy ripeness!!
Tomorrow I’m going back to Costco to restock, I’ll report regularly whoever I restock. Happy hunting!!! Lucky in South Beach ♥️♥️♥️
This week, Aldi has Peruvian avocados for $.79 each. Then, I picked up a few more at the Korean store in my neighborhood. Also from Peru and HUGE! And get this! Price was only 3 for $2.00! And I KNOW avocados. Both the Aldi and the Korean market ones were absolutely DELICIOUS. No strings. No mush. No brown spots. Not too much moisture.
Linda Thompson, i’m happy that we found a great avocado, and priced right finally. I try to avoid Publix in miami beach, i always have a problem with their bad avocados and terrible rotisserie chickens, and after they denied a claim for breaking my teeth on a hard piece of plastic when i bit into my Publix terrible sub, i’m done with them as much as possible. they claimed the hard plastic must have gotten into my wrapped sub after i left the Publix store.
anyway hurray for the peruvian avocados.
bought the Peruvian costco ones and I must say I am very pleased with the first 2 I have eaten so far, great color, texture , flavor and price!
My sentiments indubitably 👍
I have been eating avocados since 1972. I definitely favor both Califirnia and Mexican Hass varities that are sold in the US. They have a better texture and taste.
I find that the ones from Chile are as watery as the Peru Haas variety. The distance issue/picking extra unripe seems like a logical reason for the difference.
Again, my Peruvian avocados from Costco were great !! Tough skin, but my sharp knife handled it with ease. Not stringy, no rot, soft as butter, and tasty as can be.
If anything changes re; Peruvian avocados in my life, I will advise you immediately. Try buying from Costco, they seem to perfect avocados !!!
And Merry Xmas to all…..from sunny South Beach !!!
The problem with California Avocados sold at Costco, “Dole Haas”, is they are either Chemically or Gas Treated and they Rot from the inside out and they remain hard and don’t seem to ripen like normal untreated, or Natural Avocados. The really big problem is, whatever the Treatment is, it takes away the actual Taste of the Avocados.
Currently Costco is selling Avocados from Peru and they also rot from the inside out, but they at least taste like Avocados.
Thanks For Your Time
My Peruvians haven’t shown any sign of rot !!!
I HAVE TRIED AVOCADOS FROM PERU SEVERAL TIMES. THEY ARE TERRIBLE. WILL NEVER BUY THEM AGAIN, NOT EVEN IF THEY ARE FREE!!
EAT A DELICIOUS AVOCADO FROM CALIFORNIA OR MEXICO, YOU WILL BE GLAD YOU DID.
Mystery solved- (it took 4 years apparently)
The REASON Peruvian avocados taste “like shit” is because they are harvested with a lower oil content to make the long voyage to our spoiled asses in the United States- especially during the months of June-August when the Mexican avocados are out of season. Cuz,..god forbid we don’t have avocados for a month or 2 🙄
John Burns, the Peruvian avocados from Costco did not rot from the inside out, they never showed any signs of rot in the ten days before i finished them all. And their quality was perfect (!!)
Sams are usually from Mexico that are great! But sometimes they have ones from Peru and are horrible, they stay very hard and watery. If they ever get soft they are striped with brown black.
You should have shopped at Costco, my Peruvians were great, no rot, soft, tasty, ripe, a perfect avocado….
Fool me once, shame on you, fool me twice shame on me. Not going to be fooled 3 times. Just cut into 3 Peruvian avocados after letting them get slightly ripe. All rotten. In Peru I liked them but not in California. The grocer told me it may be because they arrive frozen. Of available avocados at stores in Los Angeles – 1st choice: California avos
2nd choice: Mexican avos:
3rd choice: There is no 3rd choice. Will not but Peruvian ones.