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Avocado fruits have been widely available for quite some time. But it’s unlikely that any avocado lover has 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 lot of differences, both in color shades, and in size, and in shape, and in taste. In Russia, only the most frost-resistant varieties of avocados are currently grown, and in total there are more than 400 of them known in the world.
What varieties of avocados are there?
Almost all currently known varieties of avocados originate from the American continent. But, depending on their 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 trees belonging to this race is the peculiar anise smell that the leaves emit when rubbed. The flowers of these plants bloom over a long 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 thin, delicate and smooth skin. It is plants of this species that are successfully cultivated in the Mediterranean climate, as well as in Russia, as the most hardy and unpretentious.
Species belonging to the Guatemalan or transitional race are more thermophilic and require more care. Their homeland is the mountain ranges in Southern Mexico and Guatemala, where frosts, of course, occur, but very rarely. The leaves of the trees are odorless, and the flowers appear in May-June. Plants are characterized by a long period of fruit ripening - from 12 to 15 months. Over such a long period of time, 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 seed is small, but usually difficult to separate from the pulp.
Finally, the most heat-loving species are those belonging to the West Indian or tropical race. These plants are the most demanding in terms of growing conditions and do not tolerate large seasonal differences in temperatures. They also bloom in late spring, but their fruit ripening period is much shorter - about 7-8 months. Avocados of these varieties have thin skin and tender flesh, and weight can vary significantly depending on growing conditions.
Despite this division according to climatic characteristics, most of today's most popular avocado varieties were obtained as a result of interspecific crossing and therefore may have characteristics of different races and be more or less resistant to weather conditions.
There are several other classifications of avocado varieties. For example, by 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.
Avocado varieties can also differ in peel color (from light green to black), shape (pear-shaped, round, oval), size (from 150 g to 1500 g), and taste of the fruit.
The best varieties of avocado with photos
Regardless of the various natural species, the following describes in detail the most popular modern varieties of avocados with photos, which can also be found for sale in markets and stores in Russia.
Avocado variety Fuerte
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 bone is small in size and has the shape of a droplet. The fruits themselves are medium in 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, and does not change during the ripening process. Flowering type B, bears fruit mainly in autumn.
Pinkerton avocado variety
The fruits of this variety can be winter or summer in terms of ripening.And if summer avocados have high fat content and amazing taste, then winter avocados are quite watery and low in fat. But all of them are united by the pear-shaped elongated shape of the fruit with a small pit, which occupies no more than 10% of the total volume of the avocado, and a thick, pimply peel. The color of the pulp can be very different: white, yellow, greenish. As it ripens, the skin openly darkens. The weight of the fruit can reach 500 g. The variety is quite new, it has been grown only since 1972.
The trees of this variety are very powerful, spreading, and have high yields.
Avocado variety Ettinger
Ettinger is rightfully considered one of the most delicious avocado varieties.
It has been grown in Israel since 1947 and, despite its low fat content, has a wide variety of flavors. A ripe avocado can taste like pine nuts, yogurt, processed cheese, and even fried mushrooms. The fruits are medium in size, oval-pear-shaped in shape. Among other varieties, it stands out for its large gray stone, but the peel is very thin and smooth, and often breaks when peeling. But unlike other varieties of avocado, it contains no 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 due to long-term storage, but, on the contrary, acquire additional flavor nuances.
Avocado variety Haas
This avocado variety, most often grown in California, is one of the most common, especially among those brought to Russia. This may be 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, and 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 is light green in color and has increased fat content and a delicate nutty flavor.
Avocado variety Bacon
One of the leanest and even slightly watery varieties. Belongs to the Mexican species. The fruits are very small with a medium-sized seed and a very thin and smooth green skin that practically does not change its color during ripening. The shape is oval, the flesh is pale green. It has been grown primarily in California since 1951.
Avocado variety Gwen
Medium-large, oval-round fruits in all respects are slightly reminiscent of Hass avocados. The skin is dense, pimply, green, and does not separate well from the pulp. The bone is small, round in shape.
The pulp has a yellowish tint and the taste of scrambled eggs, with high fat content.
Avocado variety Reed
The fruits of this variety have a non-standard, almost spherical shape. They can be quite large in size, reaching a weight of 450-500g. Avocado belongs to the Guatemalan variety, so it does not tolerate freezing temperatures. The thick peel does not change its green color during ripening. The stone is also round, medium in size, and can account for up to 17% of the total volume of the fruit. The pulp has a rather yellowish tint and is characterized by high fat content and a taste that is reminiscent of both nuts and pears.
Fruiting occurs mainly in summer. This variety has been grown since 1948.
Avocado variety Zutano
An excellent variety of the Guatemalan variety. It began to be grown in 1926 in California, but at the moment the main supplies come from South Africa and Israel. The variety is considered a summer variety 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 quite large in size. The skin is smooth and easily peeled off the pulp. It has a light green tint, which persists throughout the entire period of maturity. The seeds are also large, they are round and sometimes oval-elongated. The pulp is fatty and very tasty, white or slightly creamy in color. Many people find that the taste of some of its varieties resembles an apple.
Other types and varieties of avocados
There are still many different varieties of avocados in the world. Among them are those that are grown in Russia in the Sochi and Adler region.
Mexicola
A typical representative of the Mexican race. The variety is relatively cold-resistant and can tolerate dry periods. In the climatic conditions of the Caucasus it brings the greatest yields. It is a typical representative of the black avocado variety. Because the dark purple hue of the fruit turns black as it ripens. The fruits are very small, weighing up to 100 g, and have an oblong shape. They ripen from late August to October.
Puebla
Another variety that is completely at ease with cold and frost and also belongs to the Mexican race. The fruits are dark brown in color and oval-ovoid in shape and are slightly larger in size. They 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 classified as elite and exotic. At least in Russia it is very rare. The fruits are impressive in size, growing in weight up to 1000 g. The shape of the avocado is closer to spherical. The stone is also quite large in size and can account for up to 30% of the volume of the fruit. The skin is green and darkens slightly when ripe.
Despite the fact that this variety is grown in hot climates, mainly in the Dominican Republic, its fruits are surprisingly frost-resistant. They can be stored for a long time at a variety of temperatures, including quite low temperatures.
The pulp in a semi-ripe state is quite juicy and has some fruity flavor. But when fully ripe, it becomes denser, oilier, has a nutty taste and acquires a yellow tint.
Royal black
Another black variety of avocado, which can also be classified more as an elite class fruit. The shape is rounded, and the skin is dense and intensely black. The 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 tint. The taste is reminiscent of tender mashed potatoes with the addition of butter and herbs.
The stone is round in shape, quite large, and can occupy up to 35% of the total volume of the fruit.The fruits are medium in size and ripen from late September to December inclusive. Transportability is low, especially since if the fruits are picked too unripe, they begin to deteriorate before they even have time to fully ripen.
Adris
Very tasty with medium fat content, the fruits of this variety are small in size and oval-rounded in shape. The seed is medium in size, and the peel is green, quite thick with pimples.
The fruits of this variety ripen in the spring, when they are in maximum demand.
Bernecker
A variety with relatively small fruits has light, beige flesh of medium fat content, reminiscent of egg yolk in taste. The shape of the fruit is rather pear-shaped, the stone is light, oval.
The thin and smooth peel is easily separated from the pulp. It is characterized by a light green color with darker speckles. Avocados ripen in the fall.
Conclusion
Avocado varieties actively grown throughout the tropical and subtropical zones of the earth are very diverse. Some are ideal for salads, others for the traditional Mexican dish guacamole. The pulp of the fattest fruits can simply be spread on bread instead of butter. And the composition rich in minerals and vitamins allows them to be used in medicine and cosmetics.
