The Bacon avocado is a cultivar of Persea americana, part of the Lauraceae family, which encompasses other notable plants like laurel and cinnamon. Botanically, it’s a berry, featuring a single large seed encased in fleshy pulp, though it’s treated as a vegetable in culinary contexts. Bacon is predominantly of Mexican ancestry (around 70-80%), with a minor Guatemalan influence, giving it traits like cold hardiness and a thinner skin compared to pure Guatemalan varieties. This hybrid background contributes to its unique flavor and adaptability, making it a standout among avocado types.
Originating in California, the Bacon avocado was developed by James E. Bacon, a farmer in Buena Park, in the 1950s. Bacon experimented with avocado seedlings, selecting one that showed exceptional cold tolerance and fruit quality after surviving a harsh freeze. Introduced commercially in 1951, it gained traction as a pollinator for other varieties, notably Hass, and as a winter-season option. While it never achieved Hass’s dominance, its resilience and distinct taste earned it a loyal following among growers and consumers in the U.S.
Identifying a Bacon avocado is straightforward. It has a smooth, thin, green skin that stays green when ripe—unlike Hass, which darkens. The fruit is oval to slightly pear-shaped, typically weighing 6 to 12 ounces (170-340 grams). Inside, the flesh is pale green to yellowish, with a creamy yet less oily texture (oil content around 10-14%) compared to richer varieties. The seed is medium-sized, leaving a decent amount of edible flesh, and the skin peels off easily, revealing a glossy surface.
Bacon avocados grow best in USDA Hardiness Zones 9 to 11, favoring mild, subtropical climates with minimal frost risk. Their Mexican heritage allows them to withstand brief cold snaps down to 24°F (-4°C), outperforming many Guatemalan cultivars, though prolonged freezes harm blossoms and fruit. They’re primarily cultivated in California’s coastal regions, like Ventura and Orange Counties, where well-drained soils and sunny exposures suit their needs. Protection from strong winds is essential due to their thinner skin and delicate branches.
Seasonality for Bacon avocados spans late fall to early spring, with peak availability from November to March in California. This winter window complements Hass’s off-season, as Bacon fruit ripens after harvest rather than on the tree. Its thinner skin limits on-tree storage compared to thicker-skinned varieties, so it’s picked mature but firm and distributed promptly. While less common than Hass due to year-round imports, Bacon remains a seasonal staple in local markets and specialty grocers.
Culinary uses of Bacon avocados capitalize on its mild, buttery flavor and lighter texture. It’s not the best for dense guacamole—its lower oil content can make it less robust when mashed—but excels in fresh preparations. Sliced onto sandwiches or salads, it adds a subtle creaminess that pairs well with crisp vegetables or tangy dressings. Spread thinly on toast or blended into smoothies, it offers a delicate taste that doesn’t overwhelm. Its smooth flesh also suits raw dishes like ceviche or simple seasoning with salt and lemon, making it a versatile, understated option compared to bolder avocados like Hass.
Cultivation of Bacon Avocados
Climate Requirements
Bacon avocados flourish in USDA Hardiness Zones 9 to 11, thriving in mild, subtropical climates with temperatures between 60°F and 80°F (15°C to 27°C). Their Mexican ancestry grants exceptional cold tolerance, enduring brief drops to 24°F (-4°C), though young trees and blossoms suffer below 28°F (-2°C). Growers in California’s coastal zones often use frost protection like sprinklers or heaters during rare winter chills.
Soil Preferences
Well-drained soil is essential, as Bacon is vulnerable to root rot (Phytophthora cinnamomi). Sandy loam or loamy soils with a pH of 6.0 to 6.5 are optimal, ensuring quick water drainage. Clay-heavy soils need organic amendments (e.g., compost) or raised beds to prevent saturation. Pre-planting soil tests confirm drainage capacity and nutrient levels, critical for its shallow root system.
Site Selection
Slightly sloped terrain (5-10% grade) aids water runoff, though flat sites suffice with precise irrigation. Full sun exposure—6-8 hours daily—drives photosynthesis and fruit production. Windbreaks (natural hills or planted rows like citrus) shield Bacon’s thin-skinned fruit and brittle branches from gusts, a must in exposed areas like California’s inland valleys.
Tree Propagation
Bacon avocados are propagated by grafting onto cold-hardy rootstocks like ‘Mexicola’ or ‘Zutano’ to maintain cultivar traits and bolster disease resistance. Seeds won’t produce true Bacon fruit due to its hybrid nature, so nursery grafts—scions from certified trees—are grown for 12-18 months before transplanting. This ensures consistency in flavor and growth habits.
Planting
Trees are spaced 15-20 feet (4.5-6 meters) apart to allow canopy spread, though tighter spacing (12-15 feet) works with regular pruning. Spring planting, post-frost, is ideal in regions like California, giving roots time to establish before summer. Planting holes, twice the root ball’s width, are enriched with compost, and stakes stabilize young trees against wind for the first year.
Irrigation
Bacon requires moderate, consistent moisture—15-35 gallons (55-130 liters) per tree weekly, adjusted for rainfall and soil type. Drip irrigation or micro-sprinklers target the root zone, avoiding trunk wetting that invites rot. Young trees need frequent watering (2-3 times weekly), while mature ones handle less. Overwatering is avoided using moisture meters to protect its sensitive roots.
Fertilization
Nitrogen is applied at 1-1.5 pounds (0.45-0.7 kg) per tree annually, split into spring and late summer doses to fuel growth. Zinc and potassium correct common deficiencies, often added via foliar sprays in alkaline soils. Organic mulch or balanced fertilizers (e.g., 10-5-10 NPK) support health, but excess nitrogen risks lush foliage over fruit, so leaf analysis fine-tunes applications.
Pollination
Bacon is a Type B flowerer—female in the afternoon, male the next morning—making it partially self-fertile but more fruitful with cross-pollination. Pairing with Type A varieties like Hass or ‘Fuerte’ boosts yield, as bees transfer pollen during bloom season (late fall to early spring in California). Orchards often deploy beehives to maximize fruit set.
Pruning
Light pruning shapes Bacon trees, clearing dead wood, suckers, or overlapping branches to enhance airflow and light. Young trees are trained into a vase-like form over 2-3 years, while mature trees get annual touch-ups post-harvest (spring) to maintain vigor. Heavy pruning is avoided, as Bacon’s natural growth balances fruit production with minimal intervention.
Pest and Disease Management
Avocado thrips and spider mites are key pests, controlled with beneficial insects (e.g., predatory mites) or low-toxicity sprays like sulfur. Root rot, the primary disease, is mitigated with resistant rootstocks and strict water management. Regular monitoring and orchard sanitation—clearing debris—curb outbreaks, favoring integrated pest management over broad chemicals.
Fruit Development
Post-pollination, Bacon fruit matures in 6-8 months, ready for harvest from November to March in California. It doesn’t ripen on-tree, so dry matter content (18-20% minimum) signals maturity. Fruit weighs 6-12 ounces (170-340 grams), with size tied to water, thinning, and tree age—thinning heavy crops ensures quality.
Harvesting
Bacon avocados are hand-picked mature but firm, with clippers cutting stems to avoid skin tears. Timing hinges on oil content, verified by testing, aligning with winter demand. Workers use ladders or poles for taller trees, collecting fruit into padded bins to protect its thin skin, which bruises more easily than Hass.
Post-Harvest Care
After harvest, fruit is cooled to 40-45°F (4-7°C) to slow ripening, then sorted for size and quality. Ripening occurs off-tree at 65-75°F (18-24°C) over 7-12 days, or faster with ethylene commercially. Thin skin shortens shelf life compared to thicker varieties, so swift handling is key. Mature trees yield 70-120 pounds (32-54 kg) annually with good care.