Taking the fruits of Hass avocado in 9 different cultivation areas in Yunnan as test materials, we observed the main internal and external quality of avocado fruits after ripening under the same conditions, in order to analyze the main quality differences of avocado fruits in different cultivation areas in Yunnan and explore the suitable ecological region for avocado cultivation in Yunnan. The results showed that: (1) in terms of appearance indexes, the coefficient of variation of avocado single fruit weight, seed weight and edible rate in different production areas was large, which were 31.31%, 38.09% and 8.08%, respectively. The single fruit weight and edible rate of avocado in LJ production area were the largest. The coefficient of variation of fat, soluble protein and Vc contents in the internal quality of pulp was large, which were 37.57%, 22.42% and 17.89%, respectively. The production area with the highest fat content was BS, and the production area with the highest soluble protein and Vc contents was BN. (2) Correlation analysis showed that Vc, total flavonoids, fat contents, pulp weight per fruit and fruit longitudinal stem quality of avocado fruit were significantly affected by tree age and climate factors. Among them, tree age was positively correlated with fat, soluble solids, Vc and total flavonoids, and significantly negatively correlated with pulp weight per fruit. Longitude was positively correlated with fat, soluble solids, dry matter and soluble protein. Latitude was positively correlated with soluble solids, pulp density and seed length, and significantly negatively correlated with Vc and total flavonoids. Altitude was positively correlated with fat, soluble solids, Vc and total flavonoids. The annual average temperature was positively correlated with pulp density, single fruit weight, single fruit pulp weight and fruit longitudinal stem. The annual average rainfall was positively correlated with fat and soluble solids. The annual average sunshine hours were positively correlated with fat, Vc and total flavonoids. (3) Principal component analysis showed that the quality index was an important factor to evaluate the fruit quality of avocado in Yunnan, and the cumulative variance contribution rate of the four principal components was 68.955%. The result of factor analysis showed that the top three places of origin were LJ, LL and BS, which were 0.833, 0.611 and 0.551, respectively. (4) Cluster analysis showed that avocado from nine producing areas in Yunnan could be divided into three categories. The first category was GM, YD, YM and ZF. This kind of avocado fruit had the characteristics of medium fruit size, small seeds, high edible rate, high dry matter, Vc and soluble protein contents. The second category was BN and XG. This kind of avocado fruit were the points of small fruit, small seed, high edible rate, relatively high contents of Vc, soluble protein and total flavonoids, and relatively low content of dry matter fat. The third category was LJ, LL and BS, which were characterized by large fruit, many pulp, thick meat, large seeds and high contents of fat, dry matter, Vc, soluble protein and total flavonoids. It could be seen that tree age and ecological factors had a significant impact on avocado fruit quality. There were significant differences in avocado fruit quality from different places in Yunnan. LJ, LL, BS producing areas were the best ecological areas for avocado fruit comprehensive quality in Yunnan.