Hey, we thought the conversation about avocado toast was over, too. After all the articles, all the twists and tips, and all the Instagrams, what could possibly be left to say?
Two words: Sir Prize.
Sir Prize is—surprise!—a variety of avocado that most toasts have never seen. And that's not the only avocado that's been hanging out on the sidelines. It may not be news to West Coasters, but there's over half a dozen varieties commercially grown in California, each with its own unique flavor. And while a perfectly ripe Hass—the most common avocado—is all well and good, the other varieties out there are seriously different, seriously delicious, and a serious game changer for avocado toast.
So—ready to start talking about avocado toast again? Here are the avocados you need to know:
This stumpy looking avocado is milder in flavor and has a firmer texture than Hass. "Instead of the buttery richness of a Hass it's super fresh" says Rhoda. For toast, Anna says, "play up the freshness by topping it with a mix of roughly chopped parsley and shallots tossed in a dash of red wine vinegar, salt, and freshly ground pepper.
This long, lean, and dark avocado is definitely a looker. It lacks the rich mouthfeel that Hass has but swaps in a light, fresh flavor instead. Rhoda Boone, our food editor, notes it "almost has a cucumber-like taste to it." Try it with smoked salmon and capers on a hearty piece of toast like dark rye or pumpernickel.
What makes this variety unique is its shape. It's long and lean and has a much smaller pit than most avocado varieties. It has an even richer, fuller flavor than a Hass, which makes it completely perfect all on its own, mashed on toast with no more than a squeeze of lemon and a bit of flaky sea salt.
You can recognized the larger Zutano by its shiny, smooth skin. While Zutano may be big in size, its flavor is anything but—this variety is delicate and subtle, with slightly sweet, spicy, and citrusy notes. Enhance those qualities by mashing it on toast with orange slices, freshly chopped cilantro, a squeeze of lime, and a sprinkle of flaky sea salt.
This pear-shaped fruit is actually the first variety of avocados to be grown in California. "It's more nut butter than bacon," says Anna. Fuerte is just as rich and buttery as a Hass but is uniquely nutty. "Try it on nutty multigrain toast with slices of hard boiled egg, a drizzle of extra virgin olive oil, flaky sea salt, and crushed red chili flakes."
The gold standard. Hass avocados account for 95% of California's total crop each year, which is why they are the most widely available. But they are popular for good reason: a ripe Hass is buttery, rich, and, as our Associate Food Editor Anna Stockwell puts it, "almost bacony."
This variety has a slightly vegetal flavor, almost like a green bell pepper. Because of this, it would pair particularly well with slightly sweet flavors that would help balance the mildly bitter notes. "It would be great on crusty white bread spread with soft goat cheese and garnished with lemon zest and flaky sea salt," says Anna.
While Hass avocados are easy to find, you may have trouble finding some of these other unique varieties. If you're lucky enough to live in California, keep an eye out for them at your local farmers' market. Otherwise, consider ordering a few from the farmer directly—Avocado Monthly ships three varieties a month straight to your door.
