The Varieties that Define our Flavor
Each variety of Valencian Avocado has its own personality. Our portfolio combines global references with specialties adapted to the Mediterranean climate to offer quality for the greatest number of months. Below, you will find sensory profiles, uses, and seasons that will help you choose in store or plan programs in retail/HORECA. Where appropriate, we include technical notes on ripening and behavior when cut to facilitate professional decision-making.
HASS
Rough skin that darkens as it ripens, with a rich flavour and exceptionally creamy flesh. A consumer favourite, it is ideal for guacamole, avocado toast, poke bowls and cold sauces. For retailers and the HORECA sector, Hass stands out for its consistency, excellent ripening performance at destination and widespread consumer appeal.
LAMB HASS
Our most reliable choice. Thanks to its late harvest season, it extends the availability of Spanish avocados. With slightly thicker, rough skin and a firm texture, it holds its shape exceptionally well in warm salads without losing structure. A great ally in the kitchen and a strategic asset for retailers due to its complementary marketing window.
MALUMA
Character and performance combined. With rough, thicker skin that turns purple-black as it ripens, this variety offers smooth, fibre-free flesh with subtle nutty notes. It typically produces larger fruit sizes and an excellent flesh-to-seed ratio, making it highly efficient for food production and professional kitchens. In comparative trials, it has stood out for maintaining its appearance even after extended time on the tree, helping to reduce waste and improve marketability.
BACON
The earliest variety, marking the start of the local avocado season. With smooth, thin skin that remains green when ripe, it offers a creamy texture and a mild flavour that pairs perfectly with citrus fruits, eggs and oily fish. It also plays an important agronomic role as a polliniser in many avocado orchards.
REED
The giant of summer, bringing the Spanish avocado season to a close. With its generous size, rounded shape and thick green skin that remains largely unchanged as it ripens, Reed stands out for its exceptionally creamy, buttery flesh. It is perfect for spreads, chilled soups, summer dishes and gourmet avocado toast. Its summer harvest window allows consumers to enjoy locally grown avocados when other varieties are in short supply.
FUERTE
Smooth, bright green skin that remains green even when fully ripe, with a delicate texture and a mild, buttery flavour. Ideal for slicing and salads where clean cuts and visual presentation matter. Its harvest season is typically concentrated between late autumn and winter.
Purchase and Conservation Tips (Consumer and HORECA)
For mashing and spreading, choose Hass, Bacon or Reed; for slicing and salads, go for Fuerte or Lamb Hass; and for generous portions or premium presentations, Maluma is an excellent choice. Store avocados at room temperature until they reach the perfect “ready-to-eat” stage. To speed up ripening, place them alongside a climacteric fruit such as a banana. Once cut, protect the flesh with a squeeze of lime juice or a drizzle of extra virgin olive oil, and keep refrigerated.
FAQs
Which Variety is Best for Guacamole?
Hass or Reed for their creaminess and intense flavor.
Which one Holds up Best when Cut?
Fuerte and Lamb Hass offer good slicing with less browning if handled correctly.
What does Maluma bring to the portfolio?
Size and yield per piece, good post-cut appearance, and mild flavor with nutty notes.
When Can I Find Local Reed?
In summer, when other varieties are scarce.