All About Avocados


Fine Produce:  All About Avocados

Rich, buttery, exotically nutty – it's no wonder that avocados were once so highly regarded that they were a luxury reserved only for the tables of kings and queens. Luckily for the rest of us, the luscious avocado has since shed its royal status, finding its way into everything from guacamole to omelets to burgers.

While there are many varieties of avocados, the Hass avocado is by the most the popular. In fact, it accounts for 95% of all California production.

Hass avocados have a rich flavor. It's also easier for customers to know when the fruit is at its best because the skin ripens to a greenish-black color when ripe.

Unlike many other fruits, avocados are in season year round. During the spring and summer, they're harvested from California farms. In the cooler autumn and winter months, avocados arrive from Chile. So, how do we ensure that our avocados are always ripe and delicious regardless of the season?

We rely on our expert growers to pick the avocados at just the right time. We like to offer our customers avocados at different stages of ripeness, so whether you're enjoying it in guacamole tonight or saving it for a salad over the weekend, you can find what you need.

To test for ripeness, look for an avocado with a rich, dark color. It should be firm, yet yield slightly to pressure when gently squeezed. Not ripe enough? Set the avocado in a paper bag on your kitchen counter for a day or two until it's just right. You can also store avocados in the refrigerator for up to a week.

And – as if you needed another reason to love the produce department at our stores – our avocados are bigger. Most stores buy avocados that are smaller, packed 60 to a crate or more. But Raley's buys avocadoes that are substantially plumper, 48 to a crate, giving you a bigger, meatier, unbelievably creamy avocado.

After all, there’s no such thing as too much of a good thing, right? We thought so, too.

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