Pinkerton avocado
Persea americana 'Pinkerton' · Fruit
Top 10 pairings
Pinkerton is the long-necked, pear-shaped avocado — markedly elongated, with a slim tapering neck swelling to a rounded base and a slightly pebbly green skin that darkens only a little as it ripens, staying distinctly greener than Hass. It is prized for a very small seed and a correspondingly high flesh-to-seed ratio, so a single fruit yields a generous amount of rich, smooth, pale-green flesh. A California selection that crops early, it is one of the first creamy green avocados of the winter 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