Hass avocado
Hass avocado is a cultivar of avocado with pebbled skin that darkens as it ripens and creamy, rich flesh.
Avocado: Avocado is the edible fruit of Persea americana, an evergreen tree native to the Americas. Hass is one cultivar within this species.
Rudolph Hass: Rudolph Hass was a California postal worker and avocado grower who patented the Hass avocado in 1935. He selected and commercialized the seedling that bears his name.
Ethylene: Ethylene is a gaseous plant hormone that regulates fruit ripening and other developmental processes. Ethylene signaling drives the postharvest ripening of Hass fruit.
Guacamole: Guacamole is a dish made primarily from mashed avocado, often seasoned with lime, salt, and other ingredients. Hass flesh mashes into a smooth, rich base for the dip.
Reed avocado: Reed is a large, round avocado cultivar with thick green skin that stays green when ripe. Its persistent green color contrasts with Hass's darkening skin.
Persea americana: Persea americana is an evergreen tree species in the laurel family that produces avocados. The Hass cultivar belongs to this species.
La Habra Heights: La Habra Heights is a city in Los Angeles County, California, where the original Hass tree grew. The cultivar originated in Hass's orchard there.
Chlorophyll: Chlorophyll is the green pigment used by plants to capture light for photosynthesis. Its breakdown contributes to the darkening of Hass skin during ripening.
Avocado toast: Avocado toast is bread topped with sliced or mashed avocado, sometimes with additional seasonings or toppings. Hass's creamy flesh and broad availability suit this preparation.
Bacon avocado: Bacon is a cold-tolerant avocado cultivar with smooth, thin green skin and comparatively mild flavor. It offers a hardier, milder alternative to Hass.