Avocados provide a great way for your customers to fuel active lifestyles. The body needs to replace electrolytes, especially during the spring and summer months that coincide with California avocado season (April through August), according to the California Avocado Commission.

Healthy avocados contain 250 milligrams of potassium per 50-gram serving, and potassium (an electrolyte) helps muscles contract and regulate fluids and mineral balance in and out of body cells.

There are numerous ways that bakeries and cafes can offer fresh avocados on the menu, including sweet (California Country Cookies) and savory (California Avocado Toast).

Both recipes can be found at www.californiaavocado.com.

Tartine Bakery’s newest location in Berkeley, California, offers Avocado Smørrebrød topped with fresh avocado, cilantro, pepitas and Aleppo pepper. Smørrebrød is a traditional Scandinavian open-faced sandwich that consists of a piece of dense, brown bread that is topped with spreads and garnishes.

Other “seasonal sensation” pairings include fresh berry and avocado smoothies, zesty salsa with fresh watermelon, chilies and avocados, and summer stone fruit and creamy avocado with honey dessert.

Use the following guide when ordering fresh California hass avocados

Stage 1: Firm. Very hard fruit. Usually green in color. Some fruit may be a darker shade.

Stage 2: Pre-conditioned. Ready to eat in approximately three days if held at room temperature.

Stage 3: Breaking (pre-ripened). Slight give to fruit. Ready to eat in approximately two days if held at room temperature.

Stage 4: Firm ripe (pre-ripened). Yields to gentle pressure. Good for slicing. Fully ripe next day if held at room temperature.

Stage 5: Ripe. Easily yields to gentle pressure. Good for all uses. Will remain in this condition for two days if held at room temperature.


Stage 1-3 fruit can be held at room temperature (65-70°F) in an area with good circulation to continue ripening. Stage 4-5 fruit can be stored at 36-40°F for up to one week.