It is worth mentioning that there are 3 different avocado breeds:
The Mexican race which is more resistant to cold than the others; it has a higher fat content and the fruits tend to be smaller in size and dark.
The Guatemalan race, with small, round fruits and thick skin, is optimal for subtropical climates.
The Antillean race, the most tropical of all and tolerant to salinity. Its flowering and fruiting are shorter, the size of its fruits considerably larger and paler green, as well as having less fat %.
Several studies conclude that the avocado is recognised for its ability to regulate cholesterol due to its concentration of monounsaturated fats, beta-sitosterol and oleic acid. It also provides fibre, proteins, minerals, vitamins, antioxidants and lutein, which protects against cataracts and macular degeneration. Other qualities seem to be that it facilitates the absorption of nutrients, prevents fluid retention and improves the smoothness of the skin.
As it is rich in fibre, it helps the body to feel satiated and control appetite, as well as preventing constipation.
It also has cosmetic uses, its tannins are used in the world of wine and even for the production of dyes.
As with bananas and chestnuts, those allergic to latex may have negative reactions when consuming this food.
Avocado Fuerte
(Persea americana)
If it ripens on the tree long enough, it acquires a pale yellow colour and a delicious taste of pine nut and hazelnut; on the other hand, if it is consumed without adequate ripening, it is tasteless and watery. The size varies between 250 and 400gr.
You can distinguish it by its soft and smooth green pear-shaped skin; it is important to know that this variety does not turn black when ripe, it remains the same colour.
It has a lower fat content compared to other varieties, but contains higher oleic acid.
Its origin is Mexican, you can also distinguish it by rubbing its leaves as it emanates a subtle aniseed aroma not present in the other varieties. It is highly appreciated as a rootstock for its vigour, but its erratic production makes it less commercially attractive. On our farm it acts as a pollinator and we have specimens that are more than 30 years old. It owes its name to an event that took place in California at the beginning of the 20th century, when the scientist Carl Schmidt collected varieties for rootstock and after a frost this was the only variety that survived.
It is ideal for making guacamole or avocado toast because of its buttery texture.
Hass avocado
(Persea americana Hass)
The fruits are between 200 and 300gr. The fat percentage is 18 to 22%, it has 11 of the 13 vitamins that our body needs for its optimal functioning, so leave aside the pharmacopoeia and vitaminize yourself with this avocado!
It is the most famous avocado variety for its colour and quality, it owes its name to Mr. Rudolph Hass, who patented this variety in 1935. It ripens black and has a very characteristic fat content, its tree is more delicate but offers fruits of excellent high quality although of smaller size than the other varieties. It is easy to overcook when it is at its optimum ripening stage, as it turns a purplish-black colour and its skin begins to soften.
Its success lies in the fact that it lasts for a long time when ripe on the tree, favouring the extension of the harvesting period and its skin is resistant to transport and it is easy to notice its ripeness.
It is perfect for salads combined with tomato raf, shrimp cocktails or combined with anchovies.
Bacon avocado
Bacon fruits have a calibre between 170 and 300 gr. Despite its name, it is the one with the least fat and the mildest flavour, so if you like the texture of avocado but not so much its strong flavour, this is your favourite. You can distinguish it by its oval shape, smooth skin and bright green colour, the production comes in autumn.
It is very good for creams, smoothies or diced for salads. In our farm there are few specimens so the production is small but of high quality, it also acts as a pollinator for the rest of the farm and is quite abundant and resistant to cold.
Reed avocado
(Persea americana guatemalensis)
This summer avocado is very characteristic for its taste and round shape. Its fruits vary between 250 and 500gr. and sometimes the seed detaches and remains loose inside. The skin is rough and somewhat rough but the inside is very fleshy and buttery with a nutty touch, it provides texture and enhances the flavour in salmorejos and gazpachos in summer.