Avocadoes (Hass) Ready to Eat

You’ve probably seen those large, green avocados at Leon’s —  avocados, also known as Dominican avocados — and wondered what the difference is. Are you missing out?

The avocado has some great uses, but the Hass avocado makes more sense for most culinary purposes. The big difference: these avocados have significantly less fat.

Now, less fat might sound good, but the fats found in Hass avocados are very healthy. Avocado oils are considered heart-healthy and good for your skin. A Florida avocado has the same kind of fats but in much lower quantities.

In terms of cooking, the fatty Hass avocado cannot be beaten. The richness of the fruit makes the Hass easy to mash and whip and richer in taste. For the guacamole, avocado toast, warm pesto sauce, or a healthy fat component in baked goods, you need the Hass avocado.

The avocado may be superior in just a few cases — namely when slicing and dicing for salads. The firm, low-fat flesh holds its shape when you toss cubes of it into a salad, for example. And if you add olive oil, nuts, or other healthy fats, perhaps you might be interested in cutting calories by using the normal variety instead of the Hass.

Try the larger avocado, and you’ll see what we mean. It’s easy to slice and handle but has a watery taste compared to the Hass.