By Kai Ioh | September, 2025
When most people think of avocados, they picture the familiar Hass variety stacked in supermarkets. What many don’t realize is that most of those Hass are picked early, then artificially ripened before reaching store shelves.
Here in Hawaii, we live in a different world. The islands are home to more than 200 avocado varieties, each with its own personality, flavor, and season. As we head into avocado season, I can’t help but get excited. Every year feels like discovering Hawaii all over again.
The Diversity of Hawaiian Avocados
While hundreds of varieties grow across the islands, here are a handful of local standouts. I recommend remeber these names and buy them if you see them in the supermarkets or farmer’s market:
- Sharwil (Nov–May): Green-skinned, creamy, high oil (28%), nutty flavor. Hawaii’s main commercial avocado and the only one permitted for export to the mainland.
- Linda(Feb- June): Green-skinned, creamy, high oil (28%), nutty flavor. Hawaii’s main commercial avocado and the only one permitted for export to the mainland.
- Kahalu‘u (Oct–Dec): Buttery, large, thin skin. One of the most luxurious textures.
- Malama (Sep–Nov): Purple-skinned with outstanding flavor. A fall favorite.
- Yamagata (Mar–Jul): Known for its long season and large size.
The flavors ranging from nutty and bold to buttery and mild. Some darken as they ripen, while others stay green. Some have skin so soft you can peel it by hand, while others are thick and sturdy. Winter avocado tends to have thicker skin and more oil.
A Living Gene Pool of Flavor
Hawaii’s incredible avocado diversity didn’t happen by accident. Ship captains, travelers and traders brought seeds from Central and South America, Mexico, Spain, Portugal, and beyond. Over generations, natural cross-pollination created new hybrids.
Coupled with Hawaii’s microclimates—from sunny coastal plains to cool uplands—the islands became a living gene pool of avocados. It’s one reason Ken Love, Hawaii’s longtime tropical fruit guru, often called our avocados a global treasure. I still remember seeing him at farmers’ markets before the Covid pandemic, always ready to share his knowledge (and his now-famous avocado poster, which I once had on my wall).
You can see Ken’s passion for avocados in the video below!
The Art of Timing and Ripeness
One of the trickiest parts of enjoying Hawaiian avocados is knowing when they’re ready. Unlike Haas Avocados, which do not ripen on the tree, the Hawaiian variety behaves differently. Some turn soft and creamy, others keep a firm bite. My personal rule of thumb? If the little stem cap falls off naturally and the fruit has a gentle give, it’s usually perfect. Pick too early, and the fruit turns watery or rubbery. Wait too long, and some turn brown and fibrous.
For me, nothing quite compares to a perfectly ripe Sharwil. Rich, nutty, and velvety—this is the avocado that made me fall in love with Hawaii’s fruit scene.
My Favorite Ways to Enjoy Avocado
Living in Hawaii, avocados are more than a garnish. They’re part of the lifestyle. Some of my favorites:
- Avocado and Ahi(tuna) Sushi: Rolled or chirashi-style, the buttery avocado pairs perfectly with the freshness of ahi. Lightly marinated Yellow Fin Ahi and avocado is a perfect combination. Unagi and avocado are another great combination that I never tried before I moved to Hawaii.
- Avocado Toast: A morning staple at our home, finished with marinated carrots, sea salt, lemon, olive oil, and favorite spices. Any combination works like magic.
- Teriyaki Chicken with Avocado Sauce: Think of it as my take on tartar sauce – creamy, tangy, and unforgettable.
Did you know there’s a simple life hack to keep avocados from browning?
If you microwave an avocado for about 20 seconds—just until it’s slightly warm—it slows down the enzymes that cause browning. So, if you’re saving half for the next morning’s breakfast, give this a try!
Avocados aren’t just delicious, they’re nourishing. With heart-healthy fats, fiber, and nearly 20 vitamins and minerals, they’re one of nature’s true superfoods. Local varieties, with their higher oil content, are especially prized for their richness and nutritional value.
To me, Hawaii’s avocados reflect the same diversity, abundance, and richness that make living here so special. Just as no two ocean sunsets are alike, no two avocados taste the same. Each bite carries a piece of history, culture, and land.
