The Peruvian avocado is one of the most emblematic products in the agro-export basket. Recognized worldwide for its quality and flavor, the South American country has established itself as the second largest exporter of avocados, only behind Mexico.
The avocado also stands out for its numerous health benefits and its growing presence in global gastronomy. One of the reasons why this day is celebrated is to make visible its great importance in food and to spread the many benefits it provides for people’s health.
Strong Avocado, Creamy Avocado
The Peruvian avocado is recognized for its high quality and unique flavor. Characterized by its creamy texture and dark green skin, this fruit stands out for its nutritious content, rich in vitamins E, C and K, as well as healthy fatty acids. It is ideal for various culinary preparations, from salads and sauces. Grown in the fertile valleys of Peru, its smooth, buttery flavor makes it a global favorite, exported to numerous countries.
Avocado production in Peru is concentrated mainly in the regions of La Libertad, Lima, Lambayeque and Ica, which represent 83% of the country’s productive hectares. In recent years, an increase has been observed in regions such as Huancavelica, Ayacucho and Cusco. 95% of the production of the Hass variety is destined for export, consolidating Peru in the international market.
Known as “green gold”, its harvest takes place throughout the year, with the highest production being recorded between the months of March and September. In addition, its use has been diversified, with the pulp being used for food production, while the seed is used in cosmetics to extract essential oils.
Hass Avocado
The Hass avocado has become a key ingredient in the production of various processed products, such as snacks, oils, sauces, dressings, smoothies, among others. This diversification in its application not only responds to a growing demand in the market, but also represents an important opportunity for innovation and business development for Peru.
Currently, there are more than 250 Peruvian companies that export the “Green Gold” to more than 48 countries around the world. Shipments of fresh avocados abroad totaled USD 963 million during 2023, according to PROMPERÚ .
Northern Green Gold
In Lambayeque, there are 76 certified production sites, spanning from Olmos to Zaña, reflecting the rich agricultural history of the region. La Libertad, on the other hand, stands out as a national leader in avocado production, with a 42% share, and is recognized as the first agro-exporting region of this fruit in Peru.
Farmers in these regions have inherited cultivation techniques that have been perfected over generations. Avocado is not only grown for trade; it also plays a crucial role in local festivities and cuisine. In La Libertad, producers receive training in Good Agricultural Practices (GAP), thus ensuring the quality of the fruit that reaches both national and international tables.
From The Sierra de Lima
In the Lima region, avocado production occurs mainly between May and September, although this delicious fruit can be found throughout the year. In Santa Eulalia, every April the Festival de la Palta Fuerte is held, an agro-tourism event that awards the best producer and the best avocado in the district.
This festival brings together 32 family farmers, who present their best crops. The award contests highlight the quality and creaminess of the avocado. In addition, a large culinary fair is held, where you can taste typical dishes such as noodles with avocado, garden rice with avocado and Santa Eulalia solterito.
One of the novelties of the festival is the “Miski Acopaya”, an avocado pisco sour, along with ice cream, cheesecake, strong avocado sigh and picarones with avocado honey.
Frozen Avocados: Conquering Markets
Currently, almost 9% of the total avocado production in Peru is destined for freezing, with the Hass variety being the most used for this purpose. The freezing process requires high technology to ensure that the fruit retains its freshness, texture and creaminess. This trend is gaining popularity due to the growing global demand for fresh frozen avocados, peeled, pitted and washed.
Peruvian Avocado and Gastronomy
The avocado has conquered a special place in Peruvian cuisine, present in a wide variety of dishes that are a sign of identity and regional pride.
Causa limeña: cold cake of mashed yellow potato seasoned with yellow chili and lemon, filled with avocado, chicken or tuna, and mayonnaise.
Avocado salad: Classic and delicious. In Moquegua, in 2022, the largest avocado salad in the world was prepared.
Fish tiradito with avocado: Thin fish fillets, marinated in lemon juice and chili, accompanied by slices of avocado.
Stuffed avocado: Halves of avocado stuffed with chicken salad, seafood, or vegetables, mixed with mayonnaise.
Avocado sauce: Combination of ripe avocados, tomatoes, onion, yellow chili, and lemon juice. It is recommended to serve with fried yucas, tequeños, or various meat and fish dishes. The specialized website Taste Atlas ranked it among the 50 best sauces in the world.