Avocados are members of the family Lauraceae, which includes the plants that produce edible cinnamon, camphor, sassafras and the herb laurel (bay leaf). There are three races of avocados: Guatemalan, Mexican and West Indian. While each has distinctive features, cross-pollination permits the development of unlimited varieties. Avocado varieties are also identified as being either Type A or Type B. The bacon avocado is an B variety.

Bacon avocados have a deep green smooth and thin skin with faint speckles throughout. Their flesh is a pale cornflower yellow color, less oily than Hass avocados but equally delicious, full flavored, buttery and creamy in texture. The central pit in bacon avocados is large, taking up a substantial amount of flesh in the fruit. The large pit has a tendency to make the seed cavity mold, making the fruit highly perishable when ripe.

Geography/History

The avocado is native to Central Americas and the West Indies. Avocados evolved as a species from animals eating the fruit and "distributing" the seeds. Avocados have been growing wild for at least 13,000 years though they have been cultivated by humans for about 9,000 years. There are three races of avocados: Guatemalan, Mexican and West Indian. While each has distinctive features, cross-pollination permits the development of unlimited varieties. The bacon avocado is a hybrid of two Mexican avocado varieties. It was originally cultivated by James bacon in Buena Park, CA in 1954.

Seasons/Availability

The season for bacon avocados is mid to late winter.