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UF/IFAS Extension’s guide to growing avocados in the Florida home landscape covers all types of avocados as forms of one species, Persea americana, in the family Lauraceae, and recognizes three ecological races: West Indian, Guatemalan and Mexican. The same guide lists avocado varieties for Florida by race, season, flower type, fruit size and color. In USDA FoodData Central, a cup of cubed raw avocado lists about 10.1 grams of fiber, 36% of the FDA Daily Value. Below: the three races, a variety table from UF/IFAS, and USDA tables with FDC IDs and FDA percent Daily Value.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- UF/IFAS Extension recognizes three races of avocados: West Indian, from tropical lowlands, and Guatemalan and Mexican, from tropical highlands.
- In the UF/IFAS race table, Mexican fruit weigh not over 1 pound and have papery-smooth skin, while West Indian fruit weigh 1 to 5 pounds and have leathery-smooth skin.
- In Florida, most early-season varieties are West Indian types, the UF/IFAS guide explains, while midseason and late varieties are mostly Guatemalan-West Indian hybrids or Guatemalan types.
- Per 100 grams in USDA data, the California avocado entry lists 15.4 grams of total fat and the entry for Florida fruit 10.1 grams.
- In USDA portions, one fruit of the Florida entry weighs 304 grams and lists about 365 calories, and one fruit of the California entry weighs 136 grams and lists about 227 calories.
Types of avocados: the three races
UF/IFAS Extension explains that West Indian avocados come from the tropical lowland areas of southern Mexico and Central America, while Guatemalan and Mexican avocados come from mid-altitude highlands in Guatemala and Mexico. The rows below copy the guide’s Table 1, and its footnote adds that hybrids of these races have intermediate characteristics.
| Trait (UF/IFAS Table 1) | West Indian | Guatemalan | Mexican |
|---|---|---|---|
| Origin | Tropical lowlands | Tropical highlands | Tropical highlands |
| Foliage | No odor | No odor | Anise-scented |
| Blooming season | February to March | March to April | January to February |
| Maturity season | May to September | September to January | June to October |
| Fruit size | 1 to 5 lbs | ½ to 5 lbs | Not over 1 lb |
| Skin texture | Leathery-smooth | Woody-rough | Papery-smooth |
| Fruit oil content | Low | Medium to High | Medium to High |
UF/IFAS Extension says West Indian and some hybrid varieties are adapted to a lowland tropical climate and relatively frost-free areas, while Mexican varieties are hardier in freezing weather and not well adapted to lowland tropical conditions. For young trees, the guide’s table puts the freezing-damage range at 28°F to 30°F for West Indian, 26°F to 28°F for Guatemalan and 24°F to 26°F for Mexican avocados.
The fruit itself, the UF/IFAS guide explains, is a berry with a single large seed surrounded by a buttery pulp.
Florida varieties in the UF/IFAS table
UF/IFAS Extension’s Table 2 lists avocado varieties for the Florida home landscape with race, season, flower type, fruit weight and color. Avocado varieties in Florida mature from June to March, the guide says. The rows below copy a selection of that table, ordered by season; the guide notes that the season of maturity may not match legal maturity.
| Variety (UF/IFAS Table 2) | Race | Season of maturity in Florida | Flower type | Fruit weight | Fruit color |
|---|---|---|---|---|---|
| Simmonds | West Indian | June 25 to Sept. 15 | A | 16 to 34 ounces | Green |
| Russell | West Indian | July 1 to Aug. 31 | A | 16 to 24 ounces | Green |
| Brogdon | Complex hybrid | July 15 to Sept. 15 | B | 8 to 12 ounces | Purple |
| Miguel | Guatemalan-West Indian | July 22 to Sept. 15 | B | 18 to 26 ounces | Green |
| Waldin | West Indian | Sept. 1 to Nov. 1 | A | 14 to 28 ounces | Green |
| Tonnage | Guatemalan | Sept. 15 to Oct. 15 | B | 14 to 24 ounces | Green |
| Booth 8 | Guatemalan-West Indian | Oct. 1 to Dec. 15 | B | 9 to 28 ounces | Green |
| Lula | Guatemalan-West Indian | Oct. 1 to Feb. 15 | A | 14 to 24 ounces | Green |
| Choquette | Guatemalan-West Indian | Oct. 30 to Jan. 15 | A | 18 to 40 ounces | Green |
| Monroe | Guatemalan-West Indian | Dec. 1 to Feb. 15 | B | 24 to 40 ounces | Green |
| Kampong | Guatemalan | Dec. 1 to March 31 | B | 14 to 24 ounces | Green |
| Reed | Guatemalan | Dec. 14 to March 7 | A | 8 to 18 ounces | Green |
In this selection, ‘Simmonds’ starts the season in late June and ‘Kampong’ and ‘Reed’ run into March. ‘Choquette’ and ‘Monroe’ carry the heaviest fruit, up to 40 ounces, and ‘Brogdon’, which the UF/IFAS table lists as a complex hybrid, is the only purple-skinned variety in it.
The flower type column matters for fruit set. UF/IFAS Extension explains that avocado flowers are bisexual, but the female and male parts function at different times of the day, so varieties are classified as A or B types by when each part becomes functional. The guide says ‘Waldin’, ‘Lula’ and ‘Taylor’ fruit well when planted alone, while ‘Pollock’ and ‘Booth 8’, both B types, probably do better near A-type varieties that bloom at the same time. Because most avocado varieties do not come true from seed, the guide adds, they must be propagated by grafting, and cleft grafting is the preferred method in Florida.
Where Hass fits
The UF/IFAS table covers varieties grown in Florida, and it does not list Hass. A 2019 avocado genome paper in the Proceedings of the National Academy of Sciences (PNAS) describes Hass as the most commercially popular hybrid cultivar and reports Guatemalan segments mixed into a Mexican-race background in its genome. USDA SR Legacy does not name any variety in its avocado entries: it has one entry for all commercial varieties, one labeled California and one labeled Florida, so this page does not equate the California entry with any single variety.
Ripening and storage in the UF/IFAS guide
UF/IFAS Extension explains that avocado fruits do not ripen on the tree; the fruit generally ripens only after it falls or is picked. The guide says Florida fruit ripen at 60°F to 75°F, and that at higher temperatures they ripen unevenly and develop off-flavors.
For unripe fruit, the guide gives the lowest storage temperatures as 55°F for West Indian varieties and 40°F for most other Florida varieties. Below those levels, UF/IFAS describes chilling injury as a browning or darkening of the skin or a grayish-brown discoloration of the flesh. After the fruit ripen, the guide says, they may be stored in the refrigerator. Our guacamole guide covers the dip, and our avocado oil guide covers the pressed oil.
Avocados in USDA data, per serving
USDA FoodData Central SR Legacy has three raw avocado entries: all commercial varieties, California and Florida. The percent Daily Value (%DV) compares each amount with the FDA Daily Values for adults and children 4 and older: 78 grams of total fat, 28 grams of fiber, 4,700 milligrams of potassium, 120 micrograms of vitamin K and 400 micrograms DFE of folate. Servings are USDA portions.
| Avocado entry (USDA FDC ID) | Serving | Calories | Total fat | Fiber | Potassium | Vitamin K | Folate |
|---|---|---|---|---|---|---|---|
| Avocados, raw, all commercial varieties (171705) | 1 cup cubes, 150 g | 240 | 22.0 g (28%) | 10.1 g (36%) | 728 mg (15%) | 31.5 mcg (26%) | 122 mcg (30%) |
| Avocados, raw, California (171706) | 1 fruit without skin and seed, 136 g | 227 | 21.0 g (27%) | 9.2 g (33%) | 690 mg (15%) | 28.6 mcg (24%) | 121 mcg (30%) |
| Avocados, raw, Florida (171707) | 1 fruit without skin and seeds, 304 g | 365 | 30.6 g (39%) | 17.0 g (61%) | 1,067 mg (23%) | not listed | 106 mcg (27%) |
A cup of cubed avocado lists about 122 micrograms DFE of folate in USDA data, 30% of the FDA Daily Value. The whole fruit of the Florida entry is more than twice as heavy as the California fruit in USDA portions, so it lists more of almost everything per fruit: about 365 calories, 17.0 grams of fiber and 1,067 milligrams of potassium. Our lists of high fiber fruits, high potassium fruits and foods high in folate compare these USDA figures with other produce.
California and Florida entries, gram for gram
Per 100 grams, the USDA entries line up as follows, ranked by total fat. Monounsaturated fat is a USDA field and has no FDA Daily Value.
| Avocado entry (USDA FDC ID) | Calories | Water | Total fat | Monounsaturated fat | Fiber | Potassium | Sugars |
|---|---|---|---|---|---|---|---|
| Avocados, raw, California (171706) | 167 | 72.3 g | 15.4 g | 9.8 g | 6.8 g | 507 mg | 0.3 g |
| Avocados, raw, all commercial varieties (171705) | 160 | 73.2 g | 14.7 g | 9.8 g | 6.7 g | 485 mg | 0.7 g |
| Avocados, raw, Florida (171707) | 120 | 78.8 g | 10.1 g | 5.5 g | 5.6 g | 351 mg | 2.4 g |
Per 100 grams in USDA data, the California entry lists 15.4 grams of total fat and 167 calories, and the Florida entry 10.1 grams of total fat and 120 calories, with more water, 78.8 grams against 72.3 grams. That pattern matches the UF/IFAS remark that many Florida varieties have less total fat than California varieties. Our list of high fat foods puts avocado next to nuts, seeds and oils, our page on high calorie fruits ranks fruit by calories, and the sibling guide to types of olives covers the other oil-rich fruit of this pair.
Labels and other notes
- Daily Values: the FDA Daily Values in the tables (21 CFR 101.9) are label reference values, not personal targets.
- Packaged products: for frozen pulp, dips or other packaged avocado products, the Nutrition Facts label on the package is the figure for that product.
- Varieties missing from USDA: SR Legacy has no separate entries for ‘Simmonds’, ‘Choquette’, ‘Reed’ or any other named variety, so the variety table carries no nutrient values.
Frequently Asked Questions
What are the three types of avocados?
UF/IFAS Extension recognizes three races: West Indian, from tropical lowlands, and Guatemalan and Mexican, from tropical highlands. Hybrids of these races have intermediate traits.
Which race of avocados is hardiest in freezing weather?
UF/IFAS Extension rates Mexican avocados the hardiest, with damage to young trees at 24°F to 26°F, and West Indian avocados the least hardy.
What do A and B flower types mean for avocados?
UF/IFAS Extension explains that varieties are classed as A or B types by the time of day when the female and male flower parts become functional.
Do Florida and California avocados differ in USDA data?
Yes. Per 100 grams, USDA lists 10.1 grams of total fat for the Florida entry and 15.4 grams for the California entry.
Is Hass in the UF/IFAS table?
No. The UF/IFAS table covers Florida varieties; a 2019 PNAS genome paper describes Hass as a hybrid cultivar of Guatemalan and Mexican ancestry.
Do avocados ripen on the tree?
No. UF/IFAS Extension says avocado fruits do not ripen on the tree; they ripen after they fall or are picked.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Olives: Ripeness, Curing Styles and Olive Varieties, Avocado Nutrition: Calories, Fiber and California vs Florida Avocados, Tropical Fruits List: Types of Tropical Fruits and USDA Values, Types of Mangoes: Indian, Indochinese and Florida Varieties.