Avocado Bacon
The first avocado of the season: smooth and delicate, perfect for light and fresh dishes.
Grown in Sicily in harmony with natural ecosystems.
About this variety
The Bacon avocado is a variety with an oval shape and a smooth, thin, deep-green skin.
Its flesh is pale, slightly yellowish, soft yet firm, with a delicate flavour and a faint hint of hazelnut. The seed is large.
When ripe, this variety peels easily: the skin tends to separate from the flesh without effort.
It is the first of our organic avocado varieties to be harvested, usually between late October and November.
✅ Avocado Bacon at a glance
- Harvest period: late October – November
- Skin: smooth, thin, deep green
- Flesh: pale, firm, delicate flavor
- Flavor intensity: light
- Ideal for: guacamole, toast, baked desserts
- Ripeness: recognized by touch
Culinary uses
Thanks to its light and creamy texture, Bacon avocado is perfect for both savory and sweet dishes.
Perfect for those who enjoy experimenting in the kitchen with lightness and creativity.
Bacon avocado is ideal for:
delicate guacamole
fresh salads
sandwiches and toast
mousse, cheesecake and smoothie
baked desserts, even as a butter substitute
How to tell if it’s ripe
The best time to enjoy a Bacon avocado can be recognised mainly by touch: the skin may darken slightly and the flesh yields gently to pressure without becoming mushy.
Unlike the Hass avocado, Bacon doesn’t show clear color changes as it ripens, so it’s best to rely mainly on texture.
A bit of history
The Bacon avocado originated in California in the 1950s thanks to the work of James Bacon, who developed the variety by crossing Mexican and Guatemalan genetic lines.
His goal was to obtain a tree capable of withstanding colder temperatures without compromising fruit quality — and the result was an avocado with smooth skin, creamy flesh and a delicate flavour.
Thanks to its reliable productivity and consistent flowering, Bacon has also become a valuable polliniser, often used alongside the Hass variety.
Today it also grows in Sicily, where we cultivate it using an ecosystemic approach, fully respecting natural cycles and the balance of the environment.
