Avocados are a versatile food, providing many health and culinary benefits. Commonly found in tropical climates, avocados feature rough green skin which encases buttery flesh topped by large seeds. Nutritionists and naturopaths frequently recommend avocados as an excellent source of vitamins.
What makes an excellent avocado? There are multiple varieties to explore and experience the true taste of an avocado.
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Hass avocado is one of the most commonly sold varieties of avocado in the US market. It features smooth green-to-black skin with creamy texture and mild, nutty flavors; moreover it is cold hardy, making cultivation simple both indoors and outdoors.
Rudolph Hass of Milwaukee invented the Hass avocado in 1935 when he purchased Fuerte avocado seedlings that initially took longer to bear fruit than expected. Once they did start producing fruit however, Hass was delighted by their rich taste and creamy texture; thus resulting in him patenting and patenting his tree which later became widely grown worldwide.
Although not the most productive tree, Hass avocado trees remain highly popular and can be found almost everywhere you shop. Dense branches grow up to seven feet in containers or 30 feet on land – best placed in bright direct sunlight with tolerance of frost as well.
Other varieties of avocados include the Brogden avocado, which has similar characteristics as its Hass counterpart but features larger seeds and is a hybrid between Mexican and West Indian varieties. It is immensely popular as it stands up well to cold weather while remaining tasty; also popular is Holiday avocado which features round shapes similar to Reed avocados without the blackening that occurs with its counterpart – one of the newest varieties that has gained momentum due to being cold-resistant.
Pinkerton avocado trees are a wonderful option for anyone looking to grow the best tasting avocados in their backyard. Producing fruit quickly after planting, Pinkerton makes an excellent choice for urban environments as its compact size makes it easier to manage. Cold tolerance also ensures good crops in frosty environments.
Pinkerton avocados are beloved varieties renowned for their creamy flesh and robust flavor. Easy to peel with their green pebble skins, Pinkertons make great additions to guacamole recipes and offer more avocado per bite than Hass varieties – as their seeds are smaller they provide even greater amounts of the fruit per bite! Unlike its cousin Hass varieties however, their flesh remains solid without stringiness!
The Pinkerton avocado first made its debut in California around 1970 at John Pinkerton’s ranch in Saticoy, Ventura County from a seedling. It is thought to be a hybrid between Rincon and Hass varieties; thus being patented in 1975. While performing well near coastal locations, this variety may not be as hardy.
Pinkerton avocado flowers open as either female or male depending on their timing, yet are unlike most in that they open as female one day and then close and reopen the next as male flowers.
Fuerte avocados boast smooth medium-thin skin that peels easily and dense pale green flesh with rich, creamy flavor notes of hazelnut. Their unique nutty characteristics make this fruit ideal for dishes such as guacamole and avocado toast; or used in soups, dips and even as garnish for eggs or BLT sandwiches!
Fuerte Avocado Trees are more cold-hardy than other varieties, growing with an open spreading form that can be pruned back for compactness if desired. While suitable for large gardens due to the amount of space they require, Fuerte avocados do not thrive well in small spaces as their large footprint necessitates large spaces to expand in. They produce strong spring growth followed by summer and autumn blooming periods with fruiting possibly occurring as early as midsummer or even during a particularly harsh winter; in such cases fruiting may not take place!
Carl Schmidt of Altadena Nursery traveled to Atlixco, Mexico in 1911 in search of high-quality avocados for his nursery’s West Indian Nursery in California. While some buds failed to adapt to California climate conditions, one bud named ‘Fuerte,” which translates as ‘strong,” thrived and eventually started California’s modern avocado industry – its descendants including Haas and Peruvian Hass now account for two thirds of all avocado production in California.
Hass avocado is probably what most people picture when they hear “avocado,” but there are more than 500 different species out there to try! For something new and fresher, try one of the lesser-known varieties such as Zutano! Zutano avocados can be found at farmers markets and some grocery stores across California. Originating in Fallbrook, R.L. Ruitt first developed them back in 1926. Zutano avocados have become increasingly popular at farmers markets as a pollinator of Hass avocados. Their bright green skin and ease of peeling make for easy eating with light flavor and less nutty notes than some Mexican varieties.
Zutano avocado trees are known to produce an abundant winter harvest, as well as being suitable for colder climates as they can tolerate frost temperatures down to 24 degrees Fahrenheit for four hours without frost damage.
As with other varieties of avocados, Zutano avocados boast many essential vitamins and nutrients such as Vitamin C, K, Dietary Fiber Folate Potassium as well as being lower in Fats and Calories than their counterparts – perfect for people watching their weight or trying to lose it! Zutanos make delicious sandwiches, salads and guacamole as their firm texture allows it to remain intact even when cut thinly.
Reed avocado lovers adore their rich flavor! This variety can grow larger than a softball and weigh over one pound (via Specialty Produce). Their delicate flesh has a buttery, smooth texture with subtle nutty undertones; unlike other varieties, Reeds remain green when ready for consumption, making it easy to know whether they’re ready to be devoured.
Although Reed avocados may not be as widely available, they still make an ideal home growing choice due to being heat tolerant and frost resistant trees that produce more fruit than their Hass counterparts.
Some may prefer unripe Reed avocados due to their higher water and lower oil content, resulting in more fibrous texture than other avocado varieties. You can test whether an avocado is ready by gently squeezing it; if its skin feels soft when squeezed it likely means its time for consumption! However, Reed varieties are less resistant to stem rot than Hass varieties but still hardy enough to grow in Southern California where it can reach 37 feet tall with beautiful blossoms each year and require minimal care maintenance as it withstands winter temperatures as it does best!
Sharwil avocados hailing from Australia provide excellent tasting, green-skinned winter varieties with high oil content and small seed size, perfect for Hawaii’s tropical climate. A moderate bearer, this variety can produce its fruits on its own or be pollinated by another “A” variety like Pinkerton or Reed; tree size may differ compared to other varieties but you’re sure to see abundant harvests of 8-16 oz ovoid fruit that resist browning upon cutting!
Though not widely sold commercially, Sharwil avocados remain one of the favorite varieties among growers in Hawaii and are often considered the world’s finest variety. Their velvety texture and rich, creamy flavor are ideal for creating delicious guacamole dips.
Home gardeners love this variety, which can be purchased as seed from local nurseries. It features medium sized fruit with rough green skin that resembles that of Fuerte avocado. It boasts excellent, strong flavors while remaining pest-resistant; plus it produces fast growth with plenty of fruit being produced each year without needing heavy pruning for maintenance! A perfect addition to any backyard or patio.