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Lamb Hass avocadoes are larger than the common hass variety, weighing anywhere from 10-18 ounces. They grow on productive, upright, compact trees, maturing later in the season than their hass relative. They have a pear or oval shape, distinguished from hass avocados by their flat, squared shoulders. The pebbly skin is very dark green, even when under-ripe, and it will continue to darken to almost black as it matures. The skin of Lamb Hass avocados can be easily peeled to reveal the pale green flesh, which houses a medium-sized seed. Like hass avocadoes, the flesh of the Lamb Hass is smooth and creamy, and offers a similar rich and nutty flavor.
Seasons/Availability
Lamb Hass avocados are available during the summer months.
Current Facts
Avocados are in the laurel family and are botanically classified as a berry. They are scientifically known as Persea americana Mill., and are further classified according to three main strains of origin: Mexican, West Indian, and Guatemalan. Lamb Hass avocados are mostly of Guatemalan descent, as they are considered a hybrid of hass avocado lineage. They have been nicknamed the “sunny California summer variety,” as domestic commercial crops are mostly limited to California, but they have also become a popular backyard variety thanks to their exceptional flavor, ease of peeling, and extended season.
Nutritional Value
Avocados are rich in dietary fiber, and are known for being a good source of monounsaturated fat, second only to olives among fruits in oil content. They contain nearly 20 vitamins and minerals, including vitamin C, vitamin E, potassium, and folic acid, and have earned the nickname “nutrient-boosters” because they can enable the body to absorb more fat-soluble nutrients of other foods eaten alongside them.
Applications
Avocados are most often used raw, and can be mashed, cubed, sliced, pureed, or halved and stuffed. They can even be blended in smoothies, or used for desserts such as ice cream. The creamy texture and rich flavor of Lamb Hass avocados lends well for mashing, such as in the traditional Mexican dish, guacamole, made with smashed avocado, lime juice, onion, tomato, cilantro, salt, and other spices. Avoid broiling, and add avocado toward the end of cooked applications as the tannins in the fruit can result in a bitter flavor after prolonged cooking or exposure to direct heat. The high fat content of Lamb Hass avocados pairs well with acidic fruit and vegetables, like tomatoes, and also allows you to substitute for some (but not all) of the butter required in baking to cut up to 40% of the fat. Like most avocados, the Lamb Hass yields to gentle pressure when ripe. To prepare for use, cut the avocado in half lengthwise around the central stone, twist the two halves in opposite directions to separate, then remove the pit with a spoon and easily peel away skin. Store avocados at room temperature until fully mature. Whole, ripe avocados will keep for two to three days in the refrigerator, while cut avocados will keep for a day or two. To prevent discoloration, sprinkle cut avocados with lemon juice or vinegar and cover in plastic wrap before refrigerating.
Ethnic/Cultural Info
The Lamb Hass is a summer variety that was developed to extend the season of the hass avocado, the dominant commercial variety worldwide. However, in 2011, The United States began importing hass avocados from Peru, receiving shipments in late summer during California’s main harvest season for Lamb Hass, causing a depression in the value of this domestic hass hybrid.
Geography/History
The Lamb Hass avocado was developed in 1985 in Camarillo, California, and was selected from careful testing of over 10,000 seedlings planted at the Bob Lamb Ranch. It was selected by researchers at the University of California, Riverside for its excellent late-maturing fruit, and for its smaller tree and superior production in comparison to the common hass avocado. Its parent variety is the gwen avocado, an offspring from a little-known hass seedling named thille, hence the Lamb Hass is considered a ‘grandchild’ of the hass avocado. Originally called BL122, Lamb Hass was named for the Lamb family and for its hass heritage, and was patented by the University of California in 1996.
Heritage Family Farms. Lamb Hass avocados are a larger variant of Hass avocados, weighing 10-18 ounces, and have a distinct pear or oval shape with flat, squared shoulders. Their pebbly dark green skin darkens to nearly black as they mature. Their smooth, creamy pale green flesh easily peels away from the skin and offers a rich, nutty flavor, making them an excellent choice for culinary use.
Atkins Nursery. Lamb Hass avocados are versatile and creamy, ideal for guacamole or desserts like avocado ice cream. They pair well with acidic fruits and vegetables, substitute for some butter in baking to reduce fat by 40%, and should be added late in cooked dishes to avoid bitterness. Proper storage involves room temperature for ripening and refrigeration for up to three days to retain freshness.
Avocados are botanically classified as a berry and belong to the laurel family. Lamb Hass avocados, primarily of Guatemalan descent, are a hybrid variety nicknamed the “sunny California summer variety.” They are valued for their exceptional flavor, extended season, and ease of peeling. Rich in dietary fiber, avocados are also a great source of vitamin C, vitamin E, potassium, and folic acid, earning them the title of “nutrient-boosters.”
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Lamb Hass Avocados from Polito Family Farms. Lamb Hass Avocados were developed in 1985 through extensive testing of over 10,000 seedlings at Bob Lamb Ranch in California. They are a late-maturing variety with excellent fruit quality. Originating as a "grandchild" of the Hass avocado, its parent is the Gwen avocado, descended from the Thille seedling. Lamb Hass was patented in 1996 by the University of California.
Atkins Nursery
3129 Reche Rd, Fallbrook, CA
760-728-1610 [email protected]
Lamb Hass Avocado: This summer variety was developed to extend the hass avocado season, providing a domestic option during peak summer. However, competition arose when the U.S. started importing hass avocados from Peru in 2011. These shipments overlapped with California's Lamb Hass harvest, adversely affecting its market value due to increased supply.
Polito Family Farms
Valley Center Pauma Valley, CA
Lamb Hass avocados are known for their distinctive pear or oval shape with flat, squared shoulders, setting them apart from common Hass avocados. Weighing 10-18 ounces, they mature later in the season and have very dark green, pebbly skin that darkens to nearly black when ripe. They provide pale green, creamy, nutty-tasting flesh and a medium-sized seed, with easily peelable skin for convenience.
Polito Family Farms
Valley Center Pauma Valley, CA
Avocados are versatile and can be used raw in forms like mashed, cubed, pureed, or sliced. They make guacamole, a classic dish blending lime juice, onion, tomato, cilantro, and seasonings. Avoid broiling them, as prolonged heat can create bitterness. Their high fat content lets you replace some butter in baking, cutting fat by 40%. To store, keep ripe ones refrigerated for up to three days, and always use lemon juice or vinegar on cut avocados to prevent browning.
SpecialtyProduce
1929 Hancock street San Diego CA 92110
6192953172 [email protected]
Lamb Hass Avocados are a hybrid of Hass lineage with Guatemalan descent, often called the "sunny California summer variety." They are prized for their flavor, easy peeling, and lengthy season, and while primarily grown commercially in California, they are also popular in backyard gardens. Avocados contain over 20 vitamins and minerals, and their high monounsaturated fat content makes them nutrient-boosters for food pairings.
Polito Family Farms
Lamb Hass avocado: Developed in 1985 in Camarillo, California, the Lamb Hass avocado originated from over 10,000 seedlings tested at the Bob Lamb Ranch. It's a 'grandchild' of the hass avocado, with the gwen variety as its parent. Known for its late-maturing fruit, smaller tree, and higher yield, it was patented by the University of California in 1996 and named for both the Lamb family and its hass lineage.
Heritage Family Farm
Fallbrook, CA
The Lamb Hass avocado was specifically developed as a summer variety to extend the harvest season of Hass avocados. In 2011, though, the U.S. began importing Hass avocados from Peru during California's Lamb Hass harvest season. This overlap led to a noticeable drop in market value for the domestically grown Lamb Hass hybrid.