Ripe & Ready: It’s Peak Avocado Season in Southern California and at Your Local Bristol Farms

We Southern Californians know how awesome we have it — the weather, the beaches, the wine…and LOTS of tasty avocados, literally growing in our backyards! Especially now, as June marks the peak of the California Avocado season, which began in spring and will wind down in August. Enjoy this bountiful harvest while it lasts!

There’s no limit to the ways you can savor this superfood, packed with 20 different vitamins and minerals, including healthy doses of potassium (more than a banana), Vitamin K, and folate, in addition to monounsaturated fats (the good kind).

bright red chickpeas seasoned with jerk seasoning with feta avocado and lemon in a bowl
bright red chickpeas seasoned with jerk seasoning with feta avocado and lemon in a bowl
Best of all, there’s the buttery texture and amazing flavor, which complements a wide variety of snacks, sides, salads, and even desserts. Avocado ice cream, anyone? Yep, it’s a thing!

No wonder the popularity of avocados has exploded in the last couple of decades. Fortunately, SoCal is helping to meet the massive demand, with our perfect climate and 3,000+ avocado growers farming on approximately 50,000 acres. And just one California avocado tree can produce a staggering 150 to 200 avos each season. Wait…we’re starting to get into math here, yikes… Let’s just say, this equals a LOT of avocados. Bring. It. On!

In addition to your favorite guac and other avo go-to’s, you’ll want to try this yummy, summery dish:

Jerk Chickpea California Avocado Bowl


20 min


20 min


40 min

Print Recipe
Yields 6-8 portions


4 cups broth, chicken or vegetable

2 cups quinoa

1 15-ounce can chickpeas, drained

2 California avocados, pitted, peeled, and sliced

1/2 cup diced red peppers

2 tablespoons extra virgin olive oil

1 cup diced red peppers

1–2 cloves garlic, minced

1 tablespoon jerk seasoning or to taste

1 teaspoon sea salt

1 tablespoon lemon juice

2 avocados, sliced

Crumbled feta cheese

Lemon slices


Bring the broth and quinoa to a boil in a large saucepan.

Cover and simmer until broth is absorbed, about 15 minutes.

In a frying pan, combine olive oil, red peppers, garlic, chickpeas, jerk seasoning, salt, and lemon juice. Cook over medium-high heat until chickpeas are golden brown, about 10 minutes.

Spoon quinoa into individual bowls and top with chickpea mixture and avocado slices.

Garnish with crumbled feta and lemon slices, if desired.


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After you stuff your face, soothe your face with the naturally moisturizing properties of avocados, which can help hydrate dry, irritated skin. To make an all-natural mask, mash a fully ripe avocado into a creamy pulp and stir in a tablespoon of honey. (For extra exfoliating, add two tablespoons of coarsely ground rolled oats.) Apply the mixture to your face and let sit for 15 minutes before rinsing with warm water. Ahh!

Ready to take full advantage of California avocado season? Visit Bristol Farms today to stock up on this fresh, organic superfood, which will help you feel good (like a superhero!) and look good (like a supermodel!).