In recent years, growing avocados in the water has become one of my hobbies. Since hydroponics doesn’t require soil and takes up very little space, it’s a fantastic and easy way to enjoy plants as part of your home décor.
Back in Japan, I rarely had the chance to eat avocados and didn’t pay much attention to them. However, after moving to New Zealand and trying New Zealand-grown avocados, I was completely captivated by their taste.
While Japanese supermarkets mainly sell imported avocados from Mexico and Peru, New Zealand offers its locally-grown varieties. The Bay of Plenty region in New Zealand’s North Island is a major avocado-growing area. This region is known for its relatively warm climate, which also makes it ideal for growing kiwifruit and citrus. Interestingly, New Zealand’s avocado industry continues to grow, and avocados now rank as the third-largest fruit export after kiwifruit and apples(United Fresh, 2021).
New Zealand primarily produces Hass, Reed, and Fuerte varieties. Depending on the supermarket, you might see the specific variety labeled, or it might simply say “NZ Avocado.” In my experience, Hass seems to be the most commonly available.
Hass: The Reigning Champion
Hass avocados are the undisputed stars of New Zealand’s avocado orchards. Recognizable by their oval shape and thick, pebbly skin, Hass avocados undergo a remarkable transformation as they ripen, with the skin darkening to a deep, inviting hue. Oval shape. Thick, pebbly skin that darkens when ripe. Available in good supply August to April.
Reed: The Green Giant
In contrast to the darkening skin of Hass, Reed avocados maintain their vibrant green colour even when fully ripe. This large and round variety boasts a thick, pebbly skin and is typically available from February to June. The distinct appearance of Reed avocados adds a visual appeal to avocado displays, providing a refreshing alternative.
Fuerte: The Pear-shaped Delight
Fuerte avocados showcase a distinctive pear shape and a thin, smooth green skin that lacks the glossy finish seen in some other varieties. Remaining green as the fruit ripens, Fuerte avocados are available from July to October. Their unique shape and flavour profile make them a sought-after choice for those looking to diversify their avocado experience.
Carmen: Twice the Harvest, Twice the Delight
Carmen avocados bring a unique twist to New Zealand’s avocado landscape by producing two sets of fruit. The spring-set Carmen fruit closely resembles the classic Hass variety, with an oval shape and thick, pebbly skin that darkens upon ripening. In contrast, the autumn-set Carmen fruit is larger, rounded, and boasts a smoother skin than its spring counterpart. Both variations contribute to the overall availability of avocados, offering avocado connoisseurs options throughout the year.
Maluma: The Dark and Distinctive Choice
Maluma avocados stand out with their blackening skin upon ripening. Slightly larger than the Hass variety and featuring a more pronounced neck, Maluma avocados present a unique aesthetic and flavour profile. Although not as prevalent as the Hass variety, Maluma avocados offer avocado enthusiasts a distinctive choice to savour.
Since I became obsessed with avocados in NZ, I started buying them at the supermarket, eating them, and sprouting the seeds. Before I knew it, I had grown quite a few plants. In 2020, when I temporarily returned to Japan from New Zealand, I was desperate to find someone who could take care of my avocado plants. There were some ups and downs—like being turned down by my boyfriend’s mother, who said, “They’ll grow too big!” —but I eventually found some plant “foster parents.” Thankfully, a friend who took them in is still caring for them lovingly.
How to Grow Avocados in the Water
Sprouting the Seed
Currently, I have six avocado plants growing hydroponically, so I’ll share how I sprout the seeds.
After purchasing avocados, store them at room temperature.
When using an avocado, carefully remove the seed with a spoon, trying not to damage it as much as you can.
Rinse the seed thoroughly to remove any residue.
Wrap the seed in a wet paper towel, place it in a Ziploc bag, and seal it.
Store the bag at room temperature and wait for the root to sprout.
That’s all you need to do! While some say removing the brown skin increases the chances of sprouting, I usually skip this step because it’s a bit annoying. If it’s too hot, the seed may rot, and if it’s too cold, it might not sprout. But as long as the room temperature is comfortable for us, humans, it should be fine. The time it takes to sprout varies, but in my experience, it usually takes anywhere from a week to a couple of months for the root to appear.
Once the seed starts to crack, you should soon see the root emerging.
Caring for the Sprouted Seed
Once the seed has sprouted, place it in a container filled with water and put it in a sunny spot by the window. However, I avoid direct, intense sunlight.
Although it’s common to support seeds with toothpicks, I prefer placing them directly on the top of containers without piercing them. It looks neater that way. A container with a narrow neck, like a plastic bottle, works too, but be careful it doesn’t get knocked over. Recently, my partner bought a 3D printer, so we’ve been making custom tops for the avocado.
When to Change the Water
Ideally, it is preferred that the water should be changed once a week.
Care tips for avocados growing in water
If you like to watch your avocado grow in water, you can keep it indefinitely in hydroculture mode. There’s no need to plant it in soil, unless you want to. Some tips for a healthy avocado plant:
・Change the water very regularly, at least once a week. By changing the water completely (not just top it up), it will also be oxygenated, which is necessary for your plant.
・Add a suitable liquid fertiliser, as there are no nutrients in tap water to help your plant grow. Be careful: chemical fertilisers can burn the roots, so use an organic plant-based fertiliser.
By following these two basic tips, you will be able to keep your avocado growing in water for years.
However, since I’m a bit lazy, I only top up the water when it gets low and don’t change it very often. I used to change the water daily, but that actually caused my avocado to weaken. I’m not sure why, but since then, I’ve opted to only change the water when it gets dirty. Plants might have some kind of self-cleaning ability. The water in my healthy avocado plants stays clear—I’m still examining the fact.
Also, I don’t use liquid fertilizer, but the plants have been doing just fine for several years now.
What’s Next
Once the plant has grown sufficiently in water, you can transfer it to the soil. I’ve done this several times in the past, but dealing with bugs is a hassle, so lately, I’ve preferred keeping them in water.
So far, they’ve been growing well in water for about more than three years, the longest ones, in Tokyo. Sometimes, seeds shrivel up and can’t support the stem anymore, and that’s when we have to say goodbye or transfer it to the soil. If there isn’t enough sunlight, the plant can grow too tall and become prone to falling over. Pruning might help, and even if the stem breaks, new shoots often emerge from the seed. It’s impressive how resilient they are. I imagine that adding liquid fertilizer could improve growth, so it might be worth a try.
Avocado Gallery
Each plant is unique, and observing them is fascinating.
Here are my New Zealand avocados, currently growing in Wellington. Since they’re by the window, the leaves always lean towards the light!
This one grew tall and thin in my Tokyo apartment, likely due to insufficient sunlight. I believe it was imported from Mexico, which I bought at a supermarket.
This was an albino avocado that I loved growing in a small Japanese Sake glass with hydro balls. Unfortunately, it didn’t survive while I was abroad for an extended period, as my grandfather, who was in charge of watering, forgot to water it.
Avocados are highly nutritious, so why not try growing one after enjoying it as a meal? Just be careful—you might end up like me, unable to throw away the seeds, and eventually, you’ll have so many that you’ll have to stop buying avocados altogether! (It’s a true story.)
