Avocado is a year-round crop, and avocado trees can produce fruit during a full 12 months of the year. There are several techniques that growers take advantage of in order to stagger their crop throughout the year and ensure a constant supply of product.
Avocados will not ripen until they have fallen from or are removed from the tree. Fully grown avocados can remain on the tree for a couple of months before they will begin to drop off naturally. This characteristic of the avocado tree allows growers more accurately control the time frame in which their fruit becomes ready for market.
Although fresh avocado is available year-round, the peak season for avocado would be considered the summer and fall. That is their natural harvesting time, and when they are the most plentiful and least expensive. Many people find that the flavor and texture of the avocado is fuller at this time of year, as well.
Mexico is the largest grower of avocados in the world, and is a large supplier to the United States. Because of the warm climate and mild winters in Mexico, much of the winter supply of avocado in the US originates from there. During peak season, most of the avocados in the US market originate from California.
Many olive oil processing facilities produce olive oil during olive season and avocado oil for the rest of the year, in order to take advantage of the avocados year-round availability. This is especially true in New Zealand and Australia.