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Avocados have been on the market for a long time. But it is unlikely that any of the avocado lovers seriously thought about how many different species and varieties of this plant exist in the world and how they differ. Meanwhile, there are quite a few differences, both in color shades, and in size, and in shape, and in taste. In Our Country, only the most frost-resistant avocado varieties are currently grown, and there are more than 400 of them known in the world.
What varieties of avocados are
Almost all currently known varieties of avocados originate from the American continent. But, depending on the adaptability to different climatic conditions, it is customary to distinguish three races or types of avocados:
- Mexican or subtropical;
- Guatemalan or intermediate;
- West Indian or tropical.
Plants belonging to the Mexican species are the most resistant. Their homeland is the mountains of Mexico and Central America, so they are able to withstand relatively harsh conditions and frosts down to -8-10 ° C. A characteristic feature of the trees belonging to this race is the peculiar anise smell that the leaves emit when they are rubbed. The flowers of these plants bloom over an extended period from March to June. At the same time, small fruits, weighing up to 300 g, have time to ripen by autumn (from September to November). They have a thin, delicate and smooth skin. It is the plants of this species that are successfully cultivated in the Mediterranean climate, as well as in Our Country, as the most hardy and unpretentious.
More thermophilic and demanding to care are species belonging to the Guatemalan or transitional race. Their homeland is mountain ranges in southern Mexico and Guatemala, where frosts, of course, happen, but very rarely. The leaves of the trees are odorless, and the flowers appear in May-June. Plants are characterized by a long fruit ripening period – from 12 to 15 months. For such a long period, the largest avocados have time to ripen, which can weigh up to 1-1,5 kg. Their skin is thick, has large roughness, and the stone is small, but usually poorly separated from the pulp.
Finally, the most thermophilic species are those belonging to the West Indian or tropical race. These plants are the most whimsical to growing conditions, they do not tolerate large seasonal temperature differences. They also bloom in late spring, but their fruit ripening period is much shorter – about 7-8 months. Avocados of these varieties have a thin skin and tender flesh, and the weight can vary significantly depending on the growing conditions.
Despite these climatic divisions, most of today’s most popular avocado cultivars have been cross-breeding and can therefore be race-specific and more or less weather tolerant.
There are several other classifications of avocado varieties. For example, according to the type of flowering:
- type A – if at least a day passes between the periods of male and female flowering;
- type B – if less than 24 hours pass between different flowering periods.
Also, avocado varieties can vary in skin color (from light green to black), shape (pear-shaped, round, oval), size (from 150 g to 1500 g), and fruit taste.
The best varieties of avocados with photos
Regardless of the variety of natural species, the most popular modern avocado varieties with photos are described in detail below, which can also be found on sale in the markets and in stores in Our Country.
Fuerte avocado variety
The variety has been known since 1911. It is a hybrid between Mexican and Guatemalan avocados. The shape is most often pear-shaped, and the stone is small in size, has the shape of a droplet. The fruits themselves are of medium size, weighing about 400 g. The skin is thin, smooth, easily separated from the pulp, the color is typically green, without pronounced light and dark shades, does not change during ripening. Flowering type B, bears fruit mainly in autumn.
Avocado variety Pinkerton
The fruits of this variety can be winter and summer in terms of ripening. And if summer avocados have a high fat content and amazing taste, then winter ones are quite watery and low-fat. But all of them are united by a pear-shaped elongated fruit shape with a small stone, which occupies no more than 10% of the total avocado volume, and a thick, pimply peel. The color of the pulp can be very different: white, yellow, greenish. As it matures, the skin darkens frankly. The mass of fruits can reach 500 g. The variety is quite new, it has been grown only since 1972.
The trees of this variety are very powerful, sprawling, and have a high yield.
Avocado variety Ettinger
Ettinger is rightfully considered one of the most delicious varieties of avocado.
Since 1947, it has been grown in Israel and, despite its low fat content, has a wide variety of tastes. A ripe avocado can taste like pine nuts, yogurt, processed cheese, and even fried mushrooms. The fruits are medium in size, oval-pear in shape. Among other varieties, a large gray stone stands out, but the peel is very thin and smooth, often torn during cleaning. But unlike other varieties of avocado, it does not contain toxins, so nothing bad will happen if you accidentally swallow a small piece of it.
In addition, the uniqueness of the Ettinger variety lies in the fact that avocado fruits do not deteriorate from long-term storage, but, on the contrary, acquire additional flavor nuances.
Avocado variety Haas
This variety of avocado, most often grown in California, is one of the most common, especially among those brought to Our Country. Perhaps this is due to the fact that it ripens throughout the year. The fruits are characterized by an oval shape, medium size and a small stone. The peel is very dense, pimply, as it ripens, it becomes dark purple and almost black. Avocados also store well and are easy to transport. At the same time, the flesh of a light green color has an increased fat content and a delicate nutty flavor.
Avocado variety Bacon
One of the most lean and even slightly watery varieties. Belongs to the Mexican species. The fruits are very small with a medium-sized stone and a very thin and smooth green peel, which practically does not change its shade during ripening. The shape is oval, the flesh has a pale green color. It has been grown primarily in California since 1951.
Avocado variety Gwen
Medium-large in size, oval-round fruits in all respects slightly resemble Hass avocados. The thin skin is dense, pimply, green, badly departs from pulp. The bone is small, round in shape.
The pulp has a yellowish tint and taste of scrambled eggs, with a high fat content.
Avocado variety Reed
The fruits of this variety are not quite standard, almost spherical in shape. They can be quite large, reaching a weight of 450-500g. Avocado belongs to the Guatemalan variety, therefore it does not tolerate negative temperatures. The thick peel does not change its green color during the ripening process. The stone is also round, medium in size, can be up to 17% of the total volume of the fetus. The flesh has a rather yellowish tint and is characterized by high fat content and a taste reminiscent of nuts and pears at the same time.
Fruiting occurs mainly in the summer. This variety has been grown since 1948.
Avocado variety Zutano
An excellent variety of the Guatemalan variety. It has been grown since 1926 in California, but at the moment the main supplies come from South Africa and Israel. The variety is considered summer in terms of ripening, but due to the fact that it is also grown in the Southern Hemisphere, these avocados can be found on sale throughout the year.
The fruits are oval-pear-shaped and rather large in size. At the same time, the skin is smooth and easily peeled off from the pulp. It has a light green hue that persists throughout the entire period of maturity. The bones are also large, they are round, and sometimes oval-elongated. The flesh is fatty and very tasty, white or slightly creamy. Many find that the taste of some of its varieties resembles an apple.
Other types and varieties of avocado
There are many more varieties of avocados in the world. Among them are those that are grown in Our Country in the region of Sochi and Adler.
mexicola
A typical representative of the Mexican race. The variety is relatively cold-resistant, able to tolerate dry periods. In the climatic conditions of the Caucasus, it brings the greatest yields. It is a typical representative of the black variety of avocado. Since the dark purple hue of the fruit turns black as it ripens. The fruits are very small, weighing up to 100 g, have an oblong shape. Ripens from late August to October.
Puebla
Another variety that is quite calm about cold and frost and also belongs to the Mexican race. The fruits are dark brown in color and oval-ovoid in shape, slightly larger. Reach a weight of 200g. They ripen a couple of months later than the previous variety, in November-December.
Semil-34
This variety can be attributed more to the elite and exotic. At least in Our Country it is very rare. The fruits are impressive in size, grow up to 1000 g in weight. The shape of the avocado is closer to spherical. The stone is also quite large, it can be up to 30% of the volume of the fetus. The skin is green, darkening slightly when ripe.
Despite the fact that this variety is grown in a hot climate, mainly in the Dominican Republic, its fruits are surprisingly hardy. They can be stored for a long time at a variety of, including quite low temperatures.
The pulp in the semi-ripe state is quite juicy, has some fruity flavor. But when fully ripe, it becomes denser, oily, with a nutty taste and acquires a yellow tint.
royal black
Another black avocado variety, which can also be attributed more to the fruits of the elite class. The shape is rounded, and the skin is dense and intensely black. Creamy pulp has a rich yellow color. The bone is small.
This variety is very rare. The fruits ripen in the autumn-winter period, so they can be found on sale from November to March.
Ryan
One of the most delicious varieties with maximum fat content. It has been grown for a long time, since 1927.
The shape can be varied: from oval to elongated pear-shaped. The green peel is thick and dense, with occasional pimples. The pulp has a yellowish tinge. The taste resembles tender mashed potatoes with butter and herbs.
The stone is round, rather large, can occupy up to 35% of the total volume of the fetus. Fruits of medium size, ripen from late September to December inclusive. Transportability is low, especially since if the fruits are picked too unripe, then they begin to deteriorate, even before they have fully ripened.
Address
Very tasty with medium fat content, the fruits of this variety are small in size and oval-rounded in shape. The stone is medium in size, and the peel is green, rather thick with pimples.
The fruits of this variety ripen in the spring, when they are most in demand.
Bernecker
A variety with a relatively small fruit size has a light, beige pulp of medium fat content, reminiscent of egg yolk in taste. The shape of the fruit is rather pear-shaped, the stone is light, oval.
Thin and smooth peel is easily separated from the pulp. It is characterized by a light green color with darker speckles. Avocados ripen in autumn.
Conclusion
Varieties of avocados, actively grown throughout the tropical and subtropical belt of the earth, are very diverse. Some of them are perfect for salads, others for traditional Mexican guacamole. The pulp of the fattest fruits can simply be spread on bread instead of butter. A composition rich in minerals and vitamins allows them to be used in medicine and cosmetics.
