Hass
Persea americana ‘Hass’
- Reference colour
- Rough skin, darkens when ripe
- Working profile
- Creamy, full-flavoured and culinarily consistent.
Produce notebook · 03
AvocadoPlant-based richness, ripening and patience.
Avocado cooking begins with texture. At the right ripeness it offers clean richness, green freshness and a base that can hold acidity, smoke, spice and ferments.
- Scientific name
- Persea americana Mill.
- Season
- October — March
- Origin
- Valencian Community
Botanical identity
A berry that finishes ripening away from the tree.
Persea americana includes cultivars with very different sizes, skins, dry-matter levels and harvest windows. The fruit reaches physiological maturity on the tree but develops its creamy texture after picking.
Gentle pressure, colour —useful only for some cultivars— and time since harvest guide culinary readiness. Variety must be confirmed: not every dark avocado is Hass and not every green one is unripe.
- Family
- Lauraceae
- Type
- Single-seeded berry
- Ripening
- After harvest
- Texture
- Creamy to buttery
Farm varieties
Three varieties for different ripening moments.
Hass, Lamb Hass and Bacon make up the current avocado selection.
Finca Les Arcades’ current variety selection.
Lamb Hass
Persea americana ‘Lamb Hass’
- Reference colour
- Dark, rough skin
- Working profile
- Late, large and firm-fleshed.
Bacon
Persea americana ‘Bacon’
- Reference colour
- Smooth green skin
- Working profile
- Mild, light and early.
Individual varieties will be shipped according to availability.
Nutrition without magic labels
A different fruit: less water, more unsaturated fat.
Compared with juicier fruit, avocado is more energy-dense and its fat profile is predominantly unsaturated. It also provides fibre and works best as an ingredient rather than an unlimited extra.
Unsaturated fat
Explains its richness and can replace sauces high in saturated fat in some recipes.
Fibre
The flesh contributes structure within a complete meal.
No added sugar
Its neutral profile works in savoury dishes and moderately sweet desserts.
A culinary portion
Amount should reflect the whole plate, individual needs and the rest of the diet.
It is neither a treatment nor a miracle food. General guidance should be adapted with a professional where a clinical condition or prescribed diet exists.
A chef’s reading
Control oxidation, temperature and ripeness.
The flesh welcomes acidity and salt, yet excessive cold mutes aroma. Brief heat brings nutty notes; prolonged cooking can turn bitter.
- Sweetness
- Very low
- Acidity
- Low
- Texture
- Creamy and coating
- Aroma
- Green, nutty, buttery
Affinities
- Lime, lemon and orange
- Tomato, cucumber and corn
- Coriander, tarragon and chives
- Anchovy, tuna and shellfish
- Cocoa, coffee and vanilla
- Sesame, pistachio and almond
Techniques
- Rough crushing rather than exhaustive puréeing
- Very brief grilling or searing
- Emulsified chilled soup
- Slices dressed at the last moment
- Ice cream or crémeux with restrained sweetness
Farm recipes
Three dishes led by texture.
Use fruit that yields gently to pressure. Cut and season close to serving to limit oxidation.
Charred avocado, green pilpil and pickled onion
Brief smoke, acidity and a bright plant-based sauce.
Ingredients
- 2 firm-ripe avocados
- 1 red onion
- 1 lime
- Coriander
- 80 ml olive oil
- 1 garlic clove
- Salt
Method
- Pickle shaved onion for 20 minutes with lime, salt and a tablespoon of water.
- Sear the cut side of each avocado on a very hot griddle for one minute.
- Emulsify oil, confit garlic, coriander and a few drops of water; serve with the onion.
Chef’s noteThe grill should perfume the fruit, not heat the flesh through.
Chilled avocado, cucumber and almond soup
Silky, green and refreshing.
Ingredients
- 2 avocados
- 1 cucumber
- 50 g raw almonds
- 1 lime
- 350 ml cold water
- Olive oil
- Salt
Method
- Blend almonds and water to make a fine milk.
- Add avocado, peeled cucumber, lime and salt; blend only until emulsified.
- Chill for 20 minutes and finish with cucumber dice, almond and oil.
Chef’s noteIf holding, cover directly against the surface to slow oxidation.
Avocado, cocoa and orange crémeux
A dark, plant-based dessert with restrained sweetness.
Ingredients
- 2 ripe avocados
- 35 g pure cocoa
- 1 orange
- 40–60 g honey
- 1 pinch salt
- Toasted pistachio
Method
- Blend avocado, cocoa, zest and the juice of half an orange.
- Add honey gradually to balance bitterness, then a pinch of salt.
- Serve chilled with orange segments and pistachio.
Chef’s noteDo not hide the avocado: let it provide body and a green undertone.
Sources and approach
Culinary and educational content; it is not individual nutritional or medical advice.