All About Fuertes

Fuertes are a creamy, soft green-skinned avocado. They were once the most popular avocado in the USA and remain the top choice in many countries. While Hass avocados have taken over due to their ease of shipping, many still prefer the superior texture and flavor of Fuertes.

How to Handle & Ripen Your Avocados

Fuertes have a delicate skin and ripen differently than Hass. Be gentle with them!

They will remain green and begin to wrinkle slightly at the top (the skinny part) when ripe.

• Ripening Time: Depending on storage conditions, Fuertes will ripen in 10-12 days at ideal room temperature (65-75°F)—just in time for the Super Bowl! Note in the winter, our kitchen averages 60F over night which really slows the ripening. 

• Expedite Ripening: Place them in a dark, warm area or in a brown bag with an apple or banana. Another method, heat your oven to 200°F, turn it off, and let the fruit sit inside overnight. You may need to do this for a few nights.

• Slower Ripening: Store a few in the refrigerator for three days before moving them to the counter.

• Check Daily: Never put avocados in direct sunlight or microwave them to ripen.

If you want to enjoy the fruit over an extended period of time, vs all ripening at once, divide your fruit into different groups and use each method.

How to Enjoy

To remove the fruit, use a spoon to gently scoop it out. If you accidentally cut into an unripe avocado (we’ve all been there!), try this:

Peel and dice it into cubes, then choose one of the following methods. 

1. Mix with green salsa and let it rest for 12-24 hours before serving.

2. Add to an egg bake—recipe link included!

How to Store Avocados

Ripe fruit can be stored in the refrigerator for a few days to a week until you are ready to enjoy them. You may notice that different types of avocados oxidize, or turn brown, at different speeds when cut. To minimize oxidation, keep oxygen from touching the open fruit by using plastic wrap or oil to seal it. Adding lemon juice to a bowl of cut avocado can also help delay oxidation.

If the top layer of your guacamole turns brown, remove the thin layer of brown and enjoy the rest of the dish. It is still delicious