Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Hass Avocados
Buttery, mild, and slightly nutty.
Lens analyzedHass avocados are the pebbly-skinned variety that dominates North American grocery shelves, ripening from green to nearly black as the buttery flesh inside softens. Their thick skin and small pit make them easy to peel once ripe.
Where it comes from
Every Hass avocado tree traces back to a single mother tree patented in California in the 1930s by a postal worker named Rudolph Hass, who grafted and sold cuttings from a seedling that outperformed the varieties around it.
Buying it
Press gently near the stem end — it should give slightly without feeling mushy — and check under the small stem cap for green rather than brown, which signals it hasn't gone past ripe.
Storing it
Let them ripen on the counter, then move ripe ones to the fridge if you're not using them right away to slow further softening.
Keeps about 5 days in the fridge.
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Checked for each member
Flags hass avocados per person against your household's allergies and school rules — not just a generic "contains" tag.
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Pantry-aware
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What it costs near you
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Your household memory
Who likes it, plus your own private notes — brand, where you keep it, who skips it.
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