Wednesday, July 14, 2010

Avocado Varieties

Nabal, Fuerte and Reed Avacados

When I first moved to San Diego, avocado was synonymous for Hass - I wasn't really even aware that there were other kinds. San Diego is avocado central, though, and I've since broadened my exposure to different varieties of the tasty fruit.

Pictured above is this weeks haul from our farmers market. The one on the left is a Nabal. We hadn't heard of the variety before, but we had some for breakfast this morning (with tomato on toast) and it was really, really good - great flavor and super-creamy. The one in the middle is a Fuerte - we've been getting nice versions of these for several months, but they're more of a spring crop and this is the last of them. The big guy on the right is a Reed - I bet we can make a good-sized batch of guacamole with that one alone!

4 comments:

  1. I wonder if they have the anise flavored criollo here in SD. You can eat the skin

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  2. Hi Alex - I've never heard of criollo avocados before - that sounds pretty interesting.

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  3. I just picked up some Reed avocados at the Little Italy Mercato myself, they're so so good! Once you cut them, they don't turn brown and the texture is fantastic, second in taste to Haas. But I have heard that they don't make the best guac because they're not as creamy.

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  4. As luck would have it, our neighbor across the street has two Reed avocado trees. Very rich and buttery. We've enjoyed them in guac, as well.

    And, as luck would have it, easy to grow. We stuck some toothpicks in the seed, left it over a glass of water, and it sprouted.

    Two years later, and the five-foot tree lives in our friend's backyard.

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