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Hass avocado takes lesser time to mature and produce more yields. The skin of hass avocado becomes dark when ripe. The ripeness can be determined by a gentle squeeze. They are served when the inside is white-green. This variety has an intense flavor and creamy flesh making it suitable for making guacamole.

Fuerte have a bright green, loose, textured skin that is easy to peel. They do not soften and hence hard to determine when they are ripe. They have a low-fat content and calorie count compared to hass avocados. They are mainly used to make salads since they can be easily sliced and diced. This variety has a characteristic elongated form with glossy and thin skin.

The Pinkerton avocado and long small seeded type of avocado. It is a highly recommended avocado due to their consistent production, flavor and manageable tree size. This variety is a heavy producers of green pebbly-skinned flesh fruit. The small seeded fruits have an exceptional flavor with a high oil content and are relatively easy to peel.

The Bacon avocado is a hybrid of two Mexican avocado types originally cultivated by a man named James Bacon who lived in California. Since its first production in 1954, it’s been found to be one of the more cold-hardy varieties of avocados. It can withstand temperatures as low as twenty-five degrees, allowing it to grow well in East Africa as well