Early Spring Bounty & Pinkerton Tips!

(Note: That’s a regular-sized pen for scale!)

A quick guide to telling them apart:

• Pinkertons have a longer neck.

• Fuertes have an angled bottom.

• Hass is what you think an avocado looks like

Pinkerton is a green-skinned variety like the Fuerte, but with a slightly thicker skin. It was discovered a few miles from our ranch in the 1960s.

The trick to ripening? Don’t just check the neck—wait for the body of the fruit to soften. Pinkertons are known for taking longer to ripen, so if you’re eager to try them, place them in a paper bag with a banana to speed up the process.

Bonus: They have a small seed-to-fruit ratio and an excellent flavor!

Matt and Kelsey love them because, “They seem to come spiced! The flavor is amazing!”

I recommend ripening all three types at the same time and hosting a blind taste test! Skip the seasoning—just use a fork and a chip as a simple palate cleanser. Then, use the remaining fruit to make a blended guacamole!