Avocado varieties in New Zealand: From Hass to AvoGrey Greenskin

Bred by David Grey of Avogrey Orchard in Gisborne, they remain green when ripe, have firmer, denser flesh, and deliver a rich, nutty, smooth and creamy eating experience.

The fruit is generally larger, with a smaller stone and easy-peeling skin, and maintains its fresh quality without browning.

With their distinctive characteristics and growing supply, AvoGrey Greenskins are set to become an increasingly important part of the New Zealand avocado category.

In contrast to the darkening skin of Hass, Reed avocados maintain their vibrant green colour even when fully ripe.

This large, round variety boasts a thick, pebbly skin and is typically available from February to June.

The distinct appearance of Reed avocados adds visual appeal to avocado displays, providing a refreshing alternative.

Fuerte avocados showcase a distinctive pear shape and a thin, smooth green skin that lacks the glossy finish seen in some other varieties.

Their unique shape and flavour profile make them a sought-after choice for those looking to diversify their avocado experience.

Carmen avocados bring a unique twist to New Zealand’s avocado landscape by producing two sets of fruit each year.

The spring-set Carmen fruit closely resembles the classic Hass variety, with an oval shape and thick, pebbly skin that darkens upon ripening.

In contrast, the autumn-set Carmen fruit is larger, more rounded, and has smoother skin than its spring counterpart.

Both variations contribute to overall avocado availability, offering avocado connoisseurs options throughout the year.

While Hass undeniably reigns supreme in New Zealand’s avocado orchards and international markets, NZ Avocado said the presence of Reed, Fuerte and Carmen varieties added a welcome diversity to the avocado experience.

“As food enthusiasts become more adventurous with their culinary choices, exploring these lesser-known varieties promises a journey of flavours and textures that goes beyond the familiar appeal of the classic Hass avocado.

“Whether you prefer the creamy allure of Hass or the unique characteristics of Reed, Fuerte or Carmen, New Zealand’s avocado orchards have something to offer every palate.”

NZ Avocado said the country’s avocado industry had witnessed significant growth in recent years, with New Zealand’s unique climate and soil conditions making it an ideal location for cultivating this creamy, nutrient-rich fruit.

There are more than 1500 growers and 4400 hectares producing avocados in New Zealand, with about half located in the Bay of Plenty. Katikati alone boasts around 500 orchards.

Northland accounts for 45% of production, featuring larger-scale orchards, while Auckland, Gisborne and Taranaki also contribute to the industry.

About 50 to 60% of the New Zealand avocado crop is exported, primarily to Australia, with the remainder supplied to the domestic market.

Avocados, with their creamy texture and versatile flavour, have become a kitchen staple for many.

However, achieving perfect ripeness can sometimes be a challenge.

This guide explores the art of selecting, ripening and storing avocados, along with tips to make the process easier.

Avocados continue to ripen after harvest, so select fruit depending on when and how you intend to use them.

While avocados are known to ripen in a fruit bowl, those eager to enjoy them sooner can try this trick: place avocados in a brown paper bag with a banana or apple.

These fruits emit ethylene gas, a natural ripening agent that speeds up the ripening process.

For pre-ripened avocados treated with ethylene or another ripening agent, simply placing them in a fruit bowl for two to three days will usually complete the ripening process.

Paulina González, winner of the 2026 Auckland Latin Fiesta Guacamole competition, has generously shared her acclaimed recipe.

Ingredients

Method