SeasonSort Week of Sep 4 · updated Fri

Avocados

Peak season in the Midwest · down 20% this week

$0.90 /ea

This week

↓20%

Vs last week

160

Calories/serv

2 g

Protein/serv

Seasonality of avocados

This vegetable is harvested somewhere in the country all year, so it has no single local-harvest peak, and it is sold in stores year-round. This week it's peak season in the Midwest — buying it in season usually means better quality and, as the regional prices below show, a lower price.

Nutrition · per 100g serving

160

Calories

2 g

Protein

8.5 g

Carbs

14.7 g

Fat

6.7 g

Fiber

Per a typical 100g serving, scaled from the per-100g figures in USDA FoodData Central (Avocados, raw, all commercial varieties).

Cheapest avocados this week, by region

Buying avocados in the Midwest saves about 47% versus the Northwest this week.

Buying avocados

How to pick a good one: Buy for the day you will eat them. A ripe one yields slightly to gentle pressure in your palm — never press with a fingertip, which bruises it for the next shopper. Flicking off the small stem cap should reveal green; brown means it is overripe inside.
What a good price looks like: Hass avocados run $1 to $2.50 each and swing hard with Mexican supply and the exchange rate. Under $1.25 is a good price and the moment to buy several at different ripeness. Bagged small avocados are usually the best value per pound if you will get through them, since they ripen together.
What you actually get: A medium Hass is about 200 g whole and gives roughly 140 g of flesh — you lose about 30% to stone and skin, which is high, and worth remembering when a recipe calls for a cup. Two avocados make guacamole for four. There is no way to store a cut one well; plan to use the whole thing.

Storing and cooking avocados

How to store it: Ripen at room temperature, in a paper bag with a banana to speed it up. Once ripe, refrigeration buys two or three more days. Never refrigerate a hard one; it may never ripen properly.
In the kitchen: Halve it around the stone, twist, and scoop with a spoon rather than trying to peel it — the darkest, most nutrient-dense flesh sits right against the skin. To ripen one fast, put it in a paper bag with a banana; to stop one ripening, refrigerate it the moment it yields. Acid genuinely slows browning, so lime or lemon juice is doing real work rather than just adding flavour.
Getting the most out of it: Acid slows browning, so lemon or lime juice on a cut face works better than the pit myth. Buying a mix of ripe and firm ones spreads a bulk purchase across a week, which is the practical way to take advantage of a low price.

Cook with Avocados · cheapest dishes first

See all 1037 recipes with avocados →Filter by diet, time, budget, and macros.

Price from the USDA National Retail Report. Nutrition per typical serving, computed from USDA FoodData Central.

Avocados — FAQ

When can you buy avocados in season?

This vegetable is harvested somewhere in the country all year, so it has no single local-harvest peak, and it is sold in stores year-round. This week the Midwest has avocados marked peak season.

What's the price of avocados right now?

As of the week of September 4, 2026, the price of avocados in the Midwest is $0.90/ea, down 20% from last week.

How many calories and how much protein are in avocados?

A typical 100g serving of avocados has about 160 calories, 2g protein, 8.5g carbohydrates, 14.7g fat, and 6.7g fiber, per USDA FoodData Central.

What can I make with avocados?

SeasonSort indexes 1037 recipes that use avocados, each with its cost per serving computed from this week's prices — starting from about $0.08 a serving. The cheapest are listed on this page, with a link to the full filtered list.