Lebanon is home to a wide range of avocado varieties, each offering its own unique taste, texture, and seasonal availability. Whether you’re buying from your local market or directly from a farmer, understanding these differences can help you choose the right avocado for every dish.
Here are some of the most popular types grown in Lebanon:
- Hass
- Dark, bumpy skin with creamy, rich flesh.
- Ideal for guacamole, spreads, or toast.
- Grown in several regions and available mainly in cooler months.
- Fuerte
- Smooth green skin with a pear-shaped form.
- Mild flavor and easy to slice.
- Great for salads and traditional Lebanese meals.
- Pinkerton
- Longer shape, pebbled green skin, and small seed.
- Rich in oil content and excellent shelf life.
- Harvested mid-season.
- Ettinger
- Bright green, shiny, and elongated.
- Mild flavor and higher water content.
- Perfect for smoothies and lighter meals.
- Ripens early in the season.
- Nabal
- Large and round with thick skin.
- Dense, buttery flesh that stores well.
- Used for local consumption and export.
- Local Hybrids
- Unique cross-breeds developed by Lebanese farmers.
- Distinct flavors that reflect local soil and care.
- Not globally recognized but highly valued locally.
Lebanese avocados are diverse, fresh, and grown with care. Next time you’re shopping, try exploring different varieties — each one tells a story of the land, the farmer, and the season.
