I once heard that more avocados are consumed on Super Bowl Sunday than on any other day of the year. This is wrong: Super Bowl Sunday doesn’t touch the 14 million pounds of avocado consumed on Cinco de Mayo. Still, about 8 million pounds of avocado have reportedly been mashed into guacamole in honor of the big game in recent years—about 5% of total sales, nothing to scoff at so long after the crop’s seasonal peak.
Most of the avocados we buy to make a summer dip in the dead of winter are Hass avocados, grown in coastal California or, since 2007, in Mexico. (The avocado tree originated in Mexico and Central America, but those zones were closed off to U.S. importers until recently due to an apparently unfounded fear of fruit flies.) Avocados are technically in-season almost year round. The fruits don’t ripen while on the tree, so they don’t have the limited harvest window that other temperate-zone tree fruits have, and avocado fruits can mature all year in the hot, humid climates they prefer. But mature fruits are more sparse in midwinter than they are in the summer months, which is usually reflected in the grocery store price. MORE