Buy the best seasonal avocados from Malaga, without refrigeration or chemicals. We grow certified organic avocados and harvest and sort them by hand.. We always have seasonal avocados, taking into account the seasonality of each of the varieties that we grow and sell at La Huerta de Pancha.
We produce different varieties of avocados, so that we can enjoy this exquisite tropical fruit throughout most of the year.
How we grow our avocados
Thanks to the fact that we grow different varieties of avocados organically at Huerta de Pancha, we produce them for a large part of the year, without the need to import avocados from other countries with exotic climates.
The earliest variety is Bacon, which starts in September and lasts until the end of the year, followed by the Ettinger avocado.which is harvested between October and November. Next comes the avocado Fuerte, harvested from November to December.
The Hass avocado season starts at the beginning of the year and lasts until April, followed by the Lamb Hass.from April to June. Finally, Reed is considered the “summer avocado” in Malaga, and its season is between June and September.
How our cultivation process works
At Huerta de Pancha we always use the same techniques for the organic cultivation of avocados, so that each variety is in optimum conditions for consumption. when it reaches the hands of the buyers. This process follows the following phases:
IrrigationWe use localised fertigation systems with moisture detectors. This technique allows the simultaneous application of water and fertilisers; it mainly consists of taking advantage of high-frequency irrigation systems to apply the necessary nutrients to the plant, rationalising the amount of irrigation water used.
Manual pruningWe carry out manual pruning tasks ourselves, selecting branch by branch. Pruning is fundamental in the cultivation, because it favours the entry of natural light to all the branches of the tree so that the flowers of our avocados set optimally. The organic remains of prunings and leaves are left on the soil to maintain humidity levels; this helps to save water and the proliferation of micro-organisms that help the decomposition of these remains. They also provide organic matter that the avocados use as organic fertiliser. This practice, which is widely used in organic farming, is known as Mulching is characterised by the fact that it prevents the growth of weeds and therefore also the use of herbicides.
Pollination: As a method of pollination we use bees, installing hives controlled by beekeepers and placed in strategic locations.
The cultivation techniques we use and the unique conditions of our orchard help us in our aim to reduce the use of pesticides to zero, making our crops part of sustainable agriculture.
How you will receive avocados from Huerta de Pancha’s orchard
Our avocados are harvested at their optimum point. This point is not the same as the maturation point. To enjoy its full flavour, it is necessary to wait 5 to 6 days. We always try to send the avocados a little green so that they will keep longer. However, the ripening period may vary: not all avocados are the same.
How to tell if seasonal avocados are ripe
A trick to know if they are ripe is if when you remove the stem of an avocado, its colour is bright green, then it is at its best moment to enjoy it.
You can also identify the ripeness of avocados by their skin. The varieties Bacon, Ettinger and Fuerte are smooth and thin-skinned. They are green in colour and do not darken as they ripen, so you can tell if they are ready to eat by touch, by pressing gently, if they give slightly when pressed they are ripe.
The skin of the Hass variety darkens as it ripens, so when you notice that its skin has changed to dark green almost black or with a purple hue, it is ready to eat.
The Lamb Hass variety, like the Hass, has a rough, dark skin, but much thicker, so that when it ripens it gives the sensation of becoming hollow and separating from the pulp; as soon as the stalk area is hollow, it is time to eat it.
The Reed avocado has a smooth, thick, green skin that does not darken as it ripens. We can identify that our Reed avocados are ready when we press on the upper part where the stalk is located and feel that the skin has slightly separated from the flesh.
We use 100% recyclable cardboard boxes for packaging and we always try to ensure that the fruit is as protected as possible to avoid further damage during transport.
How to preserve avocados
To preserve an avocado, the point of ripeness must be taken into account.
Avocado is a fruit that needs to be left at room temperature to ripen, and if we want to speed up the process a little, it can be left with other fruits, or in the same box.
To preserve an avocado that is already ripe but unopened, place the avocado in the lowest part of the refrigerator, where it should not remain for more than four days. If left at room temperature, it will decompose even faster.
To preserve an avocado that has already been opened, keep the stone and apply a layer of lemon juice on the flesh. Then wrap both sides with cling film and place in the lower part of the refrigerator. Lemon juice will help prevent the oxidation process of the avocado.
How to peel avocados
To peel an avocado, the first thing to do is to remove the small stem and then draw a line around the perimeter lengthwise with the knife. To do this, you will have to stick it into the hole in the stem until it reaches the bone and continue to use it as a reference. Then take the avocado in your hands and twist the right half forward and the other half backwards. This way we will be able to separate the two halves without any difficulty. To remove the bone, the knife must be thrust in with a sharp blow, turned to one side and pulled upwards. Finally, all that remains is to take a soup spoon and remove the pulp, inserting the spoon at one end.