Honey is a natural product of high nutritional and therapeutic value, whose biological properties are closely linked to its botanical origin and chemical composition. This study aimed to characterize avocado honey in terms of botanical origin, physicochemical parameters, phenolic content, antioxidant activity, chemical profile by LC-MS/MS, and antibacterial potential. Melissopalynological analysis revealed 86.21% avocado pollen, allowing classification as monofloral honey. The sample presented amber color and a high total phenolic content (269.79 ± 1.10 mg GAE 100 g⁻¹), values higher than those commonly reported for Brazilian and international honeys. Antioxidant activity, assessed by the DPPH method, confirmed the strong radical-scavenging capacity, consistent with the phenolic profile identified (EC₅₀ 10.250 ± 0.003 mg mL⁻¹). LC-MS/MS analysis allowed the annotation of nine compounds, including caffeine, scopoletin, abscisic acid, and vomifoliol, compounds associated with antioxidant, anti-inflammatory, and metabolic regulatory activities. Although no antibacterial effect was detected against the tested oral bacterial strains, the results highlight the chemical diversity and functional potential of avocado honey. Overall, the findings reinforce the bioactive potential of avocado honey, particularly due to its strong antioxidant capacity and diversity of metabolites, supporting its value as a natural resource of nutritional and therapeutic interest.