The Fuerte Avocado has a smooth, medium-thin skin that peels easily, with dense, pale green flesh. It is marginally oily with a rich, creamy flavour and notes of hazelnut, and it is still considered by many to be the best-tasting avocado.

The name Fuerte, meaning 'strong' or 'hard' in Spanish, was given to this variety because it survived the great freeze of 1913 in Los Angeles, California. The avocado contains more protein, potassium, magnesium, folic acid, thiamin, riboflavin, niacin, biotin, pantothenic acid, vitamin E, and vitamin K per ounce than any other fruit.

It is also unique in that it has monounsaturated fat, such as oleic acid, which is thought to prevent breast cancer and prostate cancer. These fatty acids may also help lower LDL cholesterol in the body while raising the levels of healthy HDL cholesterol.

Since these avocados do not ripen on the tree, they will need to be ripened at home as per your requirement. To speed up the avocado ripening process, we recommend placing the unripe avocados in a brown paper bag with an apple or banana for 1-2 days until they are ripe. We do not recommend any other method of ripening avocados.