Bacon Avocados
Estimated Inventory, lb : 0
Description/Taste
Bacon avocados are a medium to large varietal, averaging 170 to 340 grams in weight, and have an oval to pyriform shape with blunt, curved ends. The base of the fruit is broader and tapers slightly toward the stem end. The skin is thin, glossy, and smooth with an emerald green hue speckled with tiny yellow spots. Bacon avocados have tightly adhered skin, and they can be challenging to peel due to the skin’s fragile nature. During cultivation, Bacon avocados can sometimes develop a dark spot on the bottom of the fruit or crack if they are not harvested at the right time. The surface can also be easily scratched or scarred from branches, wind, or rough handling. Underneath the skin, the pale yellow-green flesh is less oily than Hass avocados but still develops a creamy, smooth, buttery consistency when ripe. The flesh also encases a medium to large central brown seed, lowering the flesh-to-seed ratio. Bacon avocados are edible once ripe and have a mild, neutral, and slightly sweet flavor. The variety is considered a lighter avocado, lacking the typical nuttiness or toasted undertones of other commercial avocados. Some consumers note subtle salty or smoky nuances.
Seasons/Availability
Bacon avocados are available in the fall through winter, with a peak season in December and January. In some coastal regions of California, the season may extend into the spring.
Current Facts
Bacon avocados, botanically classified as Persea americana, are a green-skinned variety belonging to the Lauraceae family. The cultivar is part of the Mexican avocado race and grows on tall, upright trees reaching 4 to 6 meters in height. Bacon avocado trees have a unique pyramidal shape, easily distinguishing them from other avocado trees. The variety is also a Type B avocado, meaning the trees flower in the afternoon. Type B avocados are often planted with Type A avocado varieties for increased pollination, and Bacon avocados are commonly paired with Hass avocados, a Type A variety. Bacon avocados were initially popular after their release in the mid-20th century and were planted throughout California for their high yields, cold and heat tolerance, and the fruit’s favorable texture. Around the same time as their rise to fame, Hass avocados also appeared in California markets, leading growers to eventually decrease Bacon avocado production in favor of Hass. Consumer preferences also shifted to avocados, which changed color during ripening for easy consumption, causing green-skinned types like Bacon to become less in demand. Despite these hardships, Bacon avocados are still grown on a small scale and are primarily sold through farmer's markets as a specialty cultivar. The fruits have a light and mild flavor and pleasant, creamy, and smooth texture, creating a versatile nature in a wide range of raw or cooked culinary preparations.
Nutritional Value
Bacon avocados have not been extensively studied for their nutritional properties. Avocados, in general, are a source of vitamins A, B, C, E, and K. These vitamins help strengthen the immune system, maintain the body's overall health, guard the cells against the damage caused by free radicals, and aid in faster wound healing. Avocados also provide fiber to regulate the digestive tract, potassium to balance fluid levels within the body, magnesium to control nerve functions, calcium to support bones and teeth, and folate to help generate tissues and develop red blood cells.
Applications
Bacon avocados have a mild, neutral, and subtly sweet taste suited for fresh preparations. The variety is savored for its creamy consistency and is popularly mashed and spread over toast or layered into sandwiches. Bacon avocados are also blended into sauces, yogurt dips, and salad dressings. The variety can be sliced into thin pieces and drizzled in lime juice and salt as a refreshing snack. The flesh also complements acidic ingredients such as citrus or tomatoes. In Southern California, Bacon avocados can be incorporated into guacamole and their mild flavor will allow other ingredients to shine. They can also be halved and stuffed with shredded meats such as crab or tuna or filled with grains. Bacon avocados are versatile and can be used in any preparation for avocados. It is important to note that they add more texture than flavor. Bacon avocados can be blended into smoothies and shakes or pureed and frozen into ice cream. They can also be mixed into harvest bowls or used as fresh toppings over seafood, tacos, and ceviche. In addition to fresh preparations, Bacon avocados can be fried into strips as a crisp snack, but it is not common to cook this variety. Prolonged exposure to heat can sometimes cause the flesh to develop a bitter flavor. Bacon avocados pair well with aromatics such as red onions, garlic, and chile peppers, red bell pepper, tomatoes, corn, herbs including parsley, cilantro, and chives, and spices such as cumin, paprika, curry, and turmeric. Whole, unopened Bacon avocados should be ripened at room temperature. Once ripe, it is recommended to immediately consume the avocado for the best quality and flavor or store it in the refrigerator to prevent further ripening. Whole, ripe avocados will keep for a few days in the fridge. Sliced avocados will darken when exposed to air. The flesh should be sprinkled with lemon juice, wrapped in plastic, and placed in the fridge for one to two days.
Ethnic/Cultural Info
Bacon avocados were named after James E. Bacon, the variety’s breeder. James Bacon developed Bacon avocados on his ranch in Buena Park, California, and the story of the Bacon family is deeply intertwined with the history and development of the region. James’ father, Robert Dennis Bacon, moved to California in 1888, and in 1900, he purchased a house with around ten acres of land. Robert Bacon purchased additional property over time to acquire over forty acres of land, which he used for farming and animals. During his life, Robert Bacon advocated for the Buena Park region and helped build the area into a substantial community. Robert’s ranch property was later passed on to his son, James Bacon, and James used the land to develop avocado varieties, including Bacon. James Bacon also released a second variety called Jim avocados, which are sometimes confusingly called Jim Bacon avocados. Jim avocados are a seedling of Bacon avocados. Unfortunately, the Bacon avocado mother tree no longer exists as the ranch was sold and developed in 1983, but one of the original houses of the property was moved and converted into a museum in Buena Park, known as the Bacon House. The house was gifted to the City of Buena Park in 1976 and is still filled with many Bacon family heirlooms. Outside of avocado cultivation, James E. Bacon also supported organizations within Buena Park, similarly to his father. In 1985, James Bacon donated $49,395 to the Cal State Fullerton Arboretum and viewed the arboretum’s work and efforts in plants as a valuable community cause.
Geography/History
Bacon avocados are native to the United States and were developed in Southern California in the 20th century. Much of the variety’s parentage is unknown, but it is hypothesized that it may have been developed from hybridizing Mexican avocado types. Bacon avocados were bred by James E. Bacon on his property in Buena Park, California. The variety was created around 1928 and was eventually registered with the California Avocado Society in 1948. By the 1950s, Bacon avocados spread across Southern California through commercial and home garden growers, and producers were initially satisfied with the variety’s cultivation qualities, especially in Orange County, where it was widely planted in 1954. Bacon avocados also expanded in production to regions of Central California, known for its cold tolerance, and approximately one hundred acres were allotted to Bacon avocados in Central California in 1962. Over time, Bacon avocados faded from commercial cultivation as newer, improved varieties entered the market. The variety declined in production in the 1980s due to the fruit’s skin remaining green, even when ripe, making it challenging for consumers to determine when they are ready to be eaten. The introduction of Hass avocados also led to a decrease in Bacon production as Hass changed colors, had extended storage abilities, and contained a richer flavor that consumers desired during this time. Today, Bacon avocados are grown commercially in small quantities and planted as a pollinizer tree for Hass avocados in orchards. In the United States, the variety is grown in California, Florida, and in home gardens in Arizona. Bacon avocados are also planted in select regions worldwide as a specialty cultivar.
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