Organic Sicilian Avocado

Why choose organic Sicilian avocado?

Because it grows close to home. Sicilian avocado is cultivated along the Ionian coast between Catania, Messina, and Syracuse, and on the slopes of Mount Etna, on volcanic soil rich in minerals. Compared to imported avocados, which travel for weeks before reaching shelves, ours are harvested ripe and shipped fresh, through a short, certified organic supply chain.

Cultivation takes place without pesticides or synthetic chemical fertilizers, in compliance with organic farming regulations. The Mediterranean microclimate and the lava soil of Etna give these fruits a dense flesh and delicate flavor, now appreciated even outside Sicily.

What avocado varieties can you find in this collection?

In this collection, we cultivate three varieties of Sicilian avocado, each with a different season and character:

• Hass Avocado— the most well-known variety: wrinkled skin that turns from green to purple-brown when ripe, buttery and rich flesh. Sold in 3 kg boxes (about 20 fruits). It's the ideal avocado for guacamole and avocado toast.
• Bacon Avocado— smooth green skin, a more delicate taste, and slightly less fatty flesh. Medium-large size, from 200 to 450 g per fruit, with a large and easy-to-remove seed. Available in 4 kg boxes.
• Fuerte Avocado— with the classic pear shape and smooth skin, it has creamy flesh and a fine flavor. Available in 2 kg boxes, perfect for a first taste or for smaller households.

What is the season for Sicilian avocado?

The season for Sicilian avocado generally runs from October to March. Smooth-skinned varieties like Bacon and Fuerte open the season in autumn, while Hass is harvested from mid-winter until spring. This is why the availability of boxes changes throughout the year: we harvest to order, so you receive fresh fruit that has not been stored for a long time in cold storage.

How to tell if an avocado is ripe and how to ripen it?

An avocado is ready to eat when it yields to a light thumb pressure, without being soft. In the Hass variety, the skin darkens from green to purplish-brown; if you pull off the small stem at the base and it's bright green underneath, the fruit is perfectly ripe.

If you receive it still firm, it's completely normal: avocados ripen after harvesting. Leave it at room temperature for 2-4 days; to speed up the process, put it in a paper bag with an apple or a banana, which release ethylene. When ripe, store it in the refrigerator to slow down ripening by a few days.

How to eat avocado?

Avocado is best enjoyed raw. Cut it in half all around the pit, twist the two halves to separate them, remove the pit, and scoop out the flesh with a spoon. Diced or sliced, it enhances salads, poke bowls, and bruschetta; mashed with lime, salt, and onion, it becomes guacamole; spread on toasted bread, it's the classic avocado toast. A drizzle of lemon juice on the flesh slows down oxidation and maintains its green color.

What are the nutritional properties of avocado?

Avocado is a fruit rich in "good" fats: about 15% of the flesh consists of fats, largely monounsaturated, such as oleic acid. It also provides potassium, fiber, vitamin E, vitamin K, B vitamins, and folate, with approximately 160 kcal per 100 grams. It is naturally cholesterol-free and suitable for vegetarian and vegan diets.

How to buy Sicilian avocado online?

To purchase, choose the variety — Hass, Bacon, or Fuerte — and the box size above, then add the product to your cart. Avocados are harvested to order from our organic farm in Sicily and shipped fresh throughout Italy. If a variety is out of stock, it means it is temporarily out of season: it will be available again with the new harvest.