Avocado season is in full swing in South Africa from March through to September. You will notice different shapes, colours and flavours of Avocados, but which one is your favourite? The creamy buttery type, or the milder firm types? Most people know about the big KZN butter avos, but do you know where avos are mostly grown in South African? It’s time to learn…
From June to September
A thick green skin with small light brown speckles (lenticels). It stays green when ripe and the flesh has a rich, nutty taste.
From March to July
Pear or egg-shaped. It has a thin waxy skin, which remains green on ripening and separates easily from the flesh. The flesh has a rich creamy texture.
From May to October
Egg-shaped with a rough green skin, which usually turns purple-black when ripe. The flesh is firm with a creamy texture and a slightly nutty taste. The thick skin is an advantage when serving half an avocado as the flesh can be easily scooped out.
From August to November
Shiny pebbly skin that turns purple black, and is squarish at the stem end. Unlike Hass, it may turn dark before ripening.
From March to July
Has a thick, pebbly dark green, shiny skin that turns purple-black once ripe. The flesh has a rich nutty taste.
From April to July
A pronounced thickish neck compared to most other cultivars. It has a thick, rough, green skin that does not yield easily to pressure and remains green when ripe. The flesh is sometimes slightly sweet.
From July to October
Egg-shaped with a green skin that does not change colour on ripening. It is popular towards the end of the avocado season.
From September to November
Has a more rounded shape and is usually quite large. Ripe fruit remains green and is soft to the touch. It has a distinctive taste with a creamy, smooth, buttery texture.
% Production by province
± 60 %
± 29 %
± 9 %
± 2 %
- 19 000 ha planted in South Africa
- ±1500 ha new plantings annually
- 5-year average annual production: 125 600 t.
- Employment: 1 permanent worker / 2.6 h.a.
- Time to full production: 6-8 years