12 Avocado Varieties You Should Know About

Do you know how many types of avocados exist? Chances are, you've tried the well-known Hass since it accounts for 95% of all avocados consumed in the United States (per Avocados from Mexico). But it's not the only avocado out there. In fact, avocados have been around for more than 10,000 years – today, there are more than 500 known varieties.

All these varieties (or cultivars) have Guatemalan, Mexican, or West Indian roots. And many avocados are hybrids, like Hass, a descendant of Mexican and Guatemalan seedlings. But origins aren't the only distinguishing factor when it comes to these fruits. Avocado trees are separated into categories, type A and type B, based on how their flowers bloom. Type A fruits are often known to have darker skin and oily flesh, while Type B is typically covered in delicate, green skin. Seed size also varies among these, and some retailers have even marketed seedless avocados.

With so many different avocados, you'd expect the produce aisle to reflect this diversity. But instead, Hass is piled high, and other types are harder to find. So why does one avocado dominate the market? And what other varieties are we missing out on? Keep reading to learn more about America's top-selling avocado, along with 11 delicious yet lesser-known varieties.

Hass rhymes with mass — not "hoss" which many of us have been pronouncing forever. As of 2012, Hass make up 95% of all avocados grown in the United States (per the University of California Davis). But this wasn't always the case. Hass avocados developed by accident in 1926 when Rudolph Hass, a California mailman and avocado aficionado, started planting any seeds he could find. One of these trees produced a bountiful crop of dark, bumpy fruit. His kids adored the buttery flavor, and the fruit quickly became the family's namesake.

Farmers love Hass trees because they produce a high volume of fruit whose thick skin is ideal for shipping and handling. And consumers love Hass because of its convenient size and rich flavor. Although people initially associated ripe avocados with Fuerte's green color, they jumped on the Hass bandwagon after a clever marketing campaign. Tim Spann, research program director for the California Avocado Commission, said, "This was done by talking about the built-in ripeness indicator — the black peel — and placing stickers on fruit at the point of sale that said, 'Ripe for Tonight'" (via Smithsonian Magazine). With a culture that loves reliability and instant gratification, it's no wonder the Hass quickly rose to fame.

The Hass has become the golden standard of avocados and is what you'll likely find on fancy toast or in guacamole. But if you believe that bigger is better, its descendent, the Lamb Hass, has a comparable flavor but a slightly larger size.

Zutano avocados are sold commercially, but not always for the reason you'd think. These trees are known for their cross-pollinating abilities, growing alongside other avocado varieties to produce more robust crops. Zutanos and Hass are a particularly harmonious pairing. Since the popular Hass is a type A, farmers often bring in B trees like Zutanos for a higher yield. And with opposite harvesting seasons, growing Hass and Zutanos on the same plot also ensures year-round production.

As B-flowering fruits, Zutanos differ from your usual Hass or Pinkerton. These trees produce a plentiful wintertime harvest, and once picked, the fruit's skin stays green as it ripens. But don't let its bright exterior fool you. If it's slightly soft, it's ready. And despite its thin skin, this avocado variety is surprisingly easy to peel.

With Zutanos, you don't get that soft avocado flavor — which can be a good thing. Zutano's firm texture means that no matter how you slice them, these avocados retain their shape well. So if you're going for presentation points, Zutano avocados work in your favor. When practicing the art of sushi-making, layer thin avocado strips on top of a roll. These will provide a beautiful burst of green color and crisp flavor without becoming a mushy mess.  

Reed avocados are large and spherical, resembling a green softball. They don't change color when ripe, so you'll need to gently check that the texture is soft enough to eat. One trick to check an avocado's ripeness is by popping the stem button off and poking a toothpick into the fruit. A smooth entry means a ripe Reed.

When it comes to eatability, Reed avocados don't get the credit they deserve. It's the best variety to eat with a spoon. The flesh naturally separates from the skin, avoiding those gritty or bitter pieces of skin. The shell also functions as a built-in bowl, perfect for stuffing. Dice up the creamy flesh, mix in hummus or tuna, and voila! You've got a satisfying meal with minimal clean-up.

So why aren't Reed avocados more popular? Since Hass shot to fame, people expect ripe avocados to be dark. It's a classic case of being born in the wrong era. Now, if you want to try this lesser-known cultivar, you'll need to hunt it down at a farmer's market or plant one yourself.

Lulas are the prettiest avocados at the party. With a slight neck and glossy green skin, there's an elegance to this fruit, and George Cellon would likely agree. This Miami-based horticulturist first planted this variety in the early 1900s, naming it after his wife.

The Lula avocado boasts more than just a pretty face. It's considered cold-hardy and can withstand temperatures as low as 25 degrees Fahrenheit. This, combined with a long harvesting season, make Lula avocados a great addition to any garden.

And when these fruits are ripe, you're in for a real treat. Lula avocados are particularly known to be smooth and creamy. If you haven't tried avocados in dessert, here's your chance. This fruit goes well in everything from sweet smoothies to healthy chocolate pudding. Although it can be hard to shake the idea of avocados solely being savory, try not to limit yourself. Avocados are a fruit, after all, and a versatile one at that. But stick to cold desserts — due to avocados' high lipid content, they can take on a bitter flavor when heated.

Despite its name, the Mexicola avocado was actually born in Pasadena, California in 1910. This fruit is slightly larger than a chicken's egg and has exceptionally dark purple skin. But this tree is truly unique in that it also grows cukes, which are seedless avocados created by improperly pollinated flowers. These long, thin avocados grow alongside regular Mexicola fruits but are sold under the name "Mexicola cocktail avocados." 

With a paper-thin, edible skin, you can eat a Mexicola like an apple. Considering its small size, it would be easy to down the whole thing as a snack. However, its exterior has an anise-like flavor, while the meat has more subtle herbal notes. If you're not a fan of anise, it's perfectly acceptable to halve the avocado and just eat the center. However, cooking with a Mexicola might be challenging since they don't peel well, and you'll need several to make a small bowl of guac. They work better as a flavor enhancer or to tame garlic-heavy dishes.  

Mexicola trees offer more than just their fruit. While many avocado plants have toxic leaves, Mexicola's foliage is edible and might have medicinal benefits. According to Nature's Produce, chewing on these leaves can support gum health and is used as a natural remedy for diarrhea, sore throat, and hemorrhages.

The Holiday avocado is a relative newcomer on the scene, with the first plant cultivated in 2001. This fruit was given its festive name because it ripens between the Labor Day and New Year celebrations. While it's rarely sold commercially, it makes a great tree for a small-scale garden. Mature Holiday trees can grow up to 16 feet, but they have a tendency to be weeping rather than standing upright. 

For such a petite tree, Holidays produce a large quantity of fruit. So when harvesting season comes around, it'll really feel like Christmas. These avocados are big and round and stay green when ripe. Although they're susceptible to stem rot, they aren't very fibrous and are full of flavor.

The flesh is dense but creamy, making an excellent binder in sauces. Since avocados have a similar creaminess and fat content to dairy products, they can be whipped into a mayonnaise or sour cream substitute. But if you're searching for dairy-free condiments, there's no need to get all fancy. Avocados are tasty enough to stand on their own. So rather than top your baked potato with cheese, try diced avocados instead. It's a fuss-free solution that is just as rewarding.