🥑 Differences Between Hass, Lamb Hass, and Reed Avocados: Which One Should You Choose?
Introduction: Avocados have become one of the most popular fruits in modern healthy eating, often regarded as a superfood packed with nutrients. Their creamy texture and mild flavor have made them a star ingredient in dishes like toast, salads, and the classic guacamole. In the past decade, their consumption has skyrocketed (in Spain alone, production now exceeds 100,000 tons annually), thanks to growing global demand. But not all avocados are the same: different varieties have unique characteristics. In this article, we’ll introduce you to three of the most well-known types — Hass, Lamb Hass, and Reed — and explain their differences in terms of origin, flavor, texture, size, shape, and harvest season. We’ve also included a comparison table and some tips to help you decide which one to choose based on the time of year and your kitchen needs. Get ready to become an avocado expert!
🥑 Hass Avocado
The Hass variety is the most popular and widely grown avocado in the world.
Origin: Developed in California by Rudolph Hass in 1926.
Shape and skin: Oval or pear-shaped, with thick, bumpy skin that turns from dark green to nearly black when ripe.
Size: Small to medium (140–400 g).
Flesh and flavor: Pale green to yellow, very creamy, with a rich, nutty flavor. It’s often described as buttery due to its high content of healthy fats.
Season: Winter and spring (December to April/May in Spain).
Uses: Very versatile – perfect for guacamole, salads, toast, and sauces.
Its tough skin gives it excellent resistance during transportation and storage.
🥑 Lamb Hass Avocado
The Lamb Hass is a newer variety and a close relative of the traditional Hass. It was developed to extend the avocado season.
Origin: A natural mutation of Hass discovered in California in the 1980s–90s. Some consider it a hybrid between Hass and Gwen.
Shape and skin: Similar to Hass but larger and broader with wider “shoulders.” Thick, slightly less bumpy skin that darkens as it ripens.
Size: Medium to large (200–500 g).
Flesh and flavor: Dense and creamy, very similar to Hass. It tends to oxidize more slowly after cutting.
Season: Late spring to early summer (May to June).
Uses: Ideal for summer recipes such as smoothies, toast, and fresh guacamole. Its larger size makes it practical when you need more avocado pulp.
🥑 Reed Avocado
The Reed avocado stands out for its unusual round shape and is considered the ultimate summer avocado.
Origin: Developed in the 1960s in California by James Reed through a cross between two Guatemalan varieties (Nabal and Anaheim).
Shape and skin: Almost spherical, with thick, smooth green skin that remains green even when ripe. The texture is corky with slight bumps.
Size: Large to very large (often over 500 g).
Flesh and flavor: Yellow-green flesh that is extremely creamy and smooth, with a mild, slightly sweet taste and little bitterness. It also oxidizes slowly after cutting.
Season: Summer (July and August in Spain).
Uses: Great for large guacamole batches, cubed in salads, or simply served with lemon and salt. Easy to peel and perfect for storing half an avocado without it turning brown.
📊 Comparison Table: Hass vs Lamb Hass vs Reed
| Feature | Hass | Lamb Hass | Reed |
|---|---|---|---|
| Origin | California, 1926 | California, ~1990 | California, 1960 |
| Shape / Size | Oval (140–400 g) | Wider, larger (200–500 g) | Round (300–600+ g) |
| Skin | Thick, bumpy, turns black | Thick, darkens when ripe | Smooth, green, stays green |
| Flesh and flavor | Creamy, nutty | Creamy, similar to Hass | Very creamy, mild, slightly sweet |
| Season | Dec – May | May – June | July – August |
| Best uses | All-purpose | Summer dishes | Guacamole, storage, smoothies |
📌 Recommendations Based on Season and Use
Winter and Spring (Dec – Apr): The Hass avocado is your best option during this time. It’s in peak season locally, offering the best flavor and price. Use it in all kinds of classic dishes like guacamole, toast, or salads.
Late Spring (May – Jun): As the Hass season comes to an end, Lamb Hass takes over. It provides the same creamy quality but is harvested later — ideal for continuing your avocado enjoyment into early summer.
Summer (Jul – Aug): In the heart of summer, Reed is king. This variety shines with large, flavorful fruits and creamy texture. If you find Reed avocados in July or August, don’t miss them — their quality is unbeatable during these months.
🍴 Which Avocado for Which Purpose?
- For guacamole, dips, or spreads: All three varieties work well due to their buttery texture. Hass is the go-to classic, Lamb Hass gives you more pulp, and Reed offers ultra-creamy results.
- For salads or cubed presentation: Reed stands out since it oxidizes more slowly, keeping its green color longer — perfect for poke bowls and make-ahead dishes.
- For smoothies or toast: Lamb Hass and Reed are excellent due to their large size and rich creaminess. They also peel easily.
- For storing half an avocado: Reed keeps its flesh fresher and greener for longer. A great option if you only use half and want to store the rest.
✅ Conclusion: Every Variety Has Its Season
- Hass: The all-rounder for fall, winter, and spring — reliable for any use.
- Lamb Hass: More pulp, perfect for May and June — the bridge between Hass and Reed.
- Reed: The summer gem! Large fruit, mild taste, and slow oxidation make it ideal for warm days or prepping ahead.
Tip: Eating seasonal fruit means better taste, lower environmental impact, and often better prices. If you’re looking to buy organic avocados directly from the farmer, check out our store: Quiero Naranjas, Familia Casanoves S.L.
Try all three varieties and discover your favorite! 🥑
Veröffentlicht von Javier Casesnoves