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 when ripe; very creamy pulp and intense flavor. It is the consumer’s favorite for guacamole, toast, pokes, and cold sauces. In the Valencian Community, its weight is concentrated from winter to spring. For retail and HORECA, Hass performs due to its standardization, excellent response in destination ripening (RTE), and massive acceptance. (Variety and usage guides in sector sources).

LAMB HASS

Our calendar specialist. Late harvest (March–June), which prolongs the national campaign and provides proximity when the European supply is scarce. With somewhat thicker rough skin and a creamy and consistent texture, it holds up very well when cut in warm salads without losing structure. It is an ally in kitchens that need regularity and a strategic asset for retail due to its window.

MALUMA

Personality and performance. Rough and thicker skin that turns purple–black when ripe, pulp without fibers, and subtle notes of nuts. It usually offers superior sizes and an excellent pulp/seed ratio, which performs very well in workshops and professional kitchens. In comparative tests, it stands out for maintaining a good appearance after cutting for a longer time, reducing waste; its campaign starts towards the end of autumn (depending on the area).

BACON

The early and light one. Thin skin, a more watery texture, and a mild flavor that pairs with citrus fruits, eggs, or oily fish in healthy breakfasts and wraps. It also has an agronomic function as a pollinator on many farms and helps to inaugurate the local season.

REED

The giant of summer. Generous size and rounded shape, thick green skin that barely darkens, and super creamy pulp with a buttery character. Perfect for spreads, cold creams, summer soups, and gourmet toasts. Its summer window allows you to enjoy local avocado when other varieties are scarce.

FUERTE

Bright green smooth skin, fine touch, and mild flavor with a buttery profile. Less fat than Hass, ideal for slicing and salads where a clean cut and the aesthetics of the dish matter. Its calendar is usually concentrated between the end of autumn and winter, with slower darkening after cutting when handled well.

Purchase and Conservation Tips (Consumer and HORECA)

To mash/spread, choose Hass, Lamb Hass, or Reed; for slicing and salad, Fuerte or Lamb Hass; for generous dishes or premium presentations, Maluma. Store at room temperature until “ready to eat”; to accelerate, accompany it with a climacteric fruit (e.g., banana). Once opened, protect the pulp with lime or EVOO and store in the refrigerator. (General good practices for varieties and use).

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?

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.