Bacon
Persea americana 'Bacon' · Fruit
Top 10 pairings
Bacon is a smooth, oval, thin-skinned green avocado named not for the cured pork but for its California grower James Bacon. The skin is glossy and easy to peel and stays green through ripening, so ripeness is judged by a gentle give rather than by any darkening. The flesh is a pale, light green, noticeably less oily and milder than Hass — soft, buttery and clean-tasting when ripe — and the fruit is cold-hardy and crops in winter, making it a familiar bridge variety on either side of the Hass season.
Picking a good onedrag
UnderripeOverripe
Firm ripeBuy itSlices, wedges and fans that hold their edge.
FleshFirm; barely gives in the palm
SkinGreen going purple-black
StemButton on, dry at the edge
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Avocado's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
74%
Edible part
201 g flesh · stone and skin out
272 g
Weight each
each one
Keeping ittap a temperature
A hard one held a week below 5 °C pits, greys and never ripens. Ripe ones last days at 2-4 °C.
90-95%
Humidity
Loose and open
Airflow