Choosing The Best Avocado Varieties
Things have been very busy lately, but I think it's time I get back to dealing with our ongoing series on avocados. Before we discuss my recommendations for home grown avocados, I would suggest you go through the blog archives for the avocado articles. It will give clarity to our discussion if you are up to speed on information we have covered thus far.
Three types of avocados
There are three types of avocados: Mexican, Guatemalan, and Caribbean. There are also hybrid avocados which can be combinations of the three types. Mexican types are from the mountainous forests of southern Mexico. Mexican types tend to be more vertical in their growth habit, and can take the lowest winter temperatures. Stewart, a Mexican variety can go down to 16 degrees F with no damage. Mexican fruits tend to be much smaller, have very thin skins, and though many are green some turn black when ripe.
Mexican types have the shortest maturation time from flower pollination to harvestable fruit, as little as 5-6 months. Another interesting fact about Mexican types: the leaves have an anise scent when crushed and can be used to make tea, or can be used as a seasoning. Ironically, Guatemalan varieties have toxic leaves. DO NOT CONFUSE THE TWO. If you are unsure, don't use the leaves. It is a bit like the difference between edible mushrooms and deadly toadstools.
Guatemalan types are much more tropical, with less cold tolerance and a greater thirst. Guatemalan types have a very long maturation time, often at least 18 months. Guatemalan types have huge fruits, averaging 18 oz. and often larger. The Nabal variety of Guatemalan origin can get as large as 30 oz! That is one BIG avocado. The skins on Guatemalan fruits are very thick, and many are easy to peel. The skins can be so thick, that some folks use the skin of the halved fruit as a bowl to serve the flesh, or guacamole.
The Caribbean types have lighter colored fruits and short maturation times. They have a low oil content and lack that rich, nutty, and fatty flavor we like in market avocados. They are most often used to make shakes, smoothies, and ice cream. Their flavor is a bit bland.
A and B types
If you are unsure about what A and B types of avocados means, please read the post on A and B flowering types. There is a lot to it, and deserves more than a passing treatment. All avocados are self fertile to a very limited degree. But, if you want much fruit at all, you need to have an A avocado and a B avocado somewhat near each other. Some varieties act as pollinators better than others.
Hass, and why I don't recommend it
Please read the article on why I do not recommend a Hass for your garden. I deal with this topic in detail in a previous article, but the bottom line is...Hass is everywhere. In your limited garden space grow something better and more rare than a Hass. Hass is alright, but I would choose all of the fruits on my recommendation list ahead of a Hass.
A type selections:
Mexicola
Mexicola is turning up more and more at the nurseries. It is, as the name implies a pure strain Mexican hybrid. The fruit is black when ripe, thin skinned, around 4 1/2 to 7 oz. fruits. The flesh of the fruit is a bright yellow green with good oil content.The flavor is excellent. Fruit begins to be harvestable around mid-October. Will hang well on the tree. Very cold tolerant.
Stewart
Another pure Mexican strain. The tree is diminutive, with attractively twisting branching structure. A hardy and vigorous tree.The fruit is thin skinned, turns black when ready to harvest. The flesh is a brilliant chartreuse color, with a high oil content. Fruits weigh 7-13 oz. This is a delicious fruit, one of my personal favorites. Has consistently good yields.
Reed
Reed was developed in Carlsbad by James Reed. It is a Guatemalan hybrid. As a pure Guatemalan type, these fruit need a lot of time to develop on the tree. Require 18 months or more to ripen. These are very large fruits, weighing in at 17-24 oz. ! I call these huge round fruits cannon balls. Reed is extremely delicious, a favorite of many people. The skin is green and thick. Tree gets salt burn and is cold tender. Ripens May to September.
Lamb Hass
A larger fruit than Hass, and begins harvest a bit later. The fruit is tastier than Hass, and has a higher oil content with a creamier texture. The skin is black with a pebbly texture. Fruit weighs 10-18 oz. It is beginning to be grown more as a commercial variety. Lamb Hass is a cross between Hass and Gwen. Expect a tree with a slightly smaller stature due to the Gwen parentage. A hybrid dominating toward Mexican strains.
Gwen
Gwen was a favorite in my home orchard. The fruit have a very thick pebbly skin, which stays green when ripe. Harvest is from April to October, this is a superior summer avocado. Fruit is about 1/3 larger than Hass. For home gardens, this makes a nice choice because it is a semi-miniature. A more vertical grower. Flesh is a bright chartreuse, excellent eating.
Pinkerton
Pinkerton is a hybrid that is a smaller growing tree, a size better suited to small gardens. The fruit is elongated and pear shaped. The skin is rough and pebbly. Fruits weigh 9-18 oz., and have a high oil content. A very tasty cado with an increasing commercial availability. Hardy to 30 degrees. Harvest begins in January.
Hass
As addressed before, an A type, but not my favorite.
B type selections
Zutano
Zutano is a pure Mexican strain. It is a vertical grower, with very attractive wide leaves. Fruit is green when ripe and smooth skinned. Fruits are large for a Mexican type, weighing 11-14 oz. The flavor is excellent, buttery, and nutty tasting. Some folks detect just a hint of anise in the flavor. Fruits are waxy and slightly bumpy. Tree is hardy and easy to grow. Has good cold tolerance.
Holiday
Holiday used to be known as X3, prior to being released to the public for home growing. Its name was changed to Holiday because the fruits begin to be ready for picking on Labor Day, and are able to be harvested all the way through the winter holidays. I often hold fruit till May. This is a Pure Guatemalan strain, as with pure Guatemalan trees fruits must remain on tree for a long time, at least 18 months. Round fruits are regularly 18-24 oz., and occasionally larger. The skin is thick and green. This is a very, very tasty avocado. Buttery, nutty, rich tasting. It is one of the smallest growing trees. It does seem to take a longer time to start fruiting, often 6-7 years, but worth the wait. Yields are smaller than other types.
Bacon
Bacon is a favorite pollinator for A type trees. In the trade, pollinators such as Bacon are often called "rooster" trees. Often included in Hass groves because it boosts pollination so well. Bacon is a large fruit with a delicious flavor. It is a Mexican type, with green fruits. It was developed in Buena Park, not far from Knott's Berry Farm. Bacon is a very heavy bearer, often having rows of fruits running the length of the branches. It has excellent frost hardiness. It is a very vigorous tree, but grows LARGE!
Fuerte
Fuerte is an old favorite with excellent resistance to cold. In fact, that is how it got its name. Fuerte means strong in Spanish, and this import from Mexico was the only tree to survive after a very cold winter. It has green fruits, that weigh 9-13 oz. The flavor is excellent, with a high oil content. This was the most popular commercial variety before Hass became so dominant. One down side: it tends to alternate year bearing; heavy yields one year, few fruits the next. A vigorous grower, this one is huge, and a sprawler. You really need room for a Fuerte. Not for small yards.
I am going to add a tree here at the end, because it is a unique tree anong the avocados. It is the only tree available for the home orchardist that is both an A and a B, though A flowers do seem to dominate. It is called Wertz, sometimes also marketed as "Littlecado". It was developed in Encinitas in the 1940's. It was never considered as a commercial variety as yields are only fair, and the fruit quality is alright, but not great.
Which of these delicious guacamole trees is my number one choice? That is a very hard decision...probably Jan Boyce. I fooled you, and threw in a ringer. Jan Boyce is often call the gourmet or connoisseur's avocado. I am always on the lookout for one, but have yet to find one. Since it is so difficult to find, I didn't add it to the list. If you see one, ever...buy it! Pick one up for me too, if you'd be so kind. I'll buy you lunch. Jan Boyce would be my first choice, then Reed, then maybe Holiday, but all of these choices are all superlative..
The calendar tells me it is July. I normally wait to plant most things in the garden till fall, but semi-tropicals like avocados, citrus, bananas, and exotic fruits can still be planted, just don't let them wilt in the heat. If you do plant an avocado in summer, don't plant anything larger than a five gallon. Larger trees tend to wilt too easily. If you must have a 15 gallon or a boxed tree, wait till fall to plant it. Also, whitewash the branches and stems with light colored latex interior paint thinned by half with water.
Peruse the list, and consider planting an avocado or two in your own garden or orchard.
Happy gardening!
Three types of avocados
There are three types of avocados: Mexican, Guatemalan, and Caribbean. There are also hybrid avocados which can be combinations of the three types. Mexican types are from the mountainous forests of southern Mexico. Mexican types tend to be more vertical in their growth habit, and can take the lowest winter temperatures. Stewart, a Mexican variety can go down to 16 degrees F with no damage. Mexican fruits tend to be much smaller, have very thin skins, and though many are green some turn black when ripe.
Mexican types have the shortest maturation time from flower pollination to harvestable fruit, as little as 5-6 months. Another interesting fact about Mexican types: the leaves have an anise scent when crushed and can be used to make tea, or can be used as a seasoning. Ironically, Guatemalan varieties have toxic leaves. DO NOT CONFUSE THE TWO. If you are unsure, don't use the leaves. It is a bit like the difference between edible mushrooms and deadly toadstools.
Guatemalan types are much more tropical, with less cold tolerance and a greater thirst. Guatemalan types have a very long maturation time, often at least 18 months. Guatemalan types have huge fruits, averaging 18 oz. and often larger. The Nabal variety of Guatemalan origin can get as large as 30 oz! That is one BIG avocado. The skins on Guatemalan fruits are very thick, and many are easy to peel. The skins can be so thick, that some folks use the skin of the halved fruit as a bowl to serve the flesh, or guacamole.
The Caribbean types have lighter colored fruits and short maturation times. They have a low oil content and lack that rich, nutty, and fatty flavor we like in market avocados. They are most often used to make shakes, smoothies, and ice cream. Their flavor is a bit bland.
A and B types
If you are unsure about what A and B types of avocados means, please read the post on A and B flowering types. There is a lot to it, and deserves more than a passing treatment. All avocados are self fertile to a very limited degree. But, if you want much fruit at all, you need to have an A avocado and a B avocado somewhat near each other. Some varieties act as pollinators better than others.
Hass, and why I don't recommend it
Please read the article on why I do not recommend a Hass for your garden. I deal with this topic in detail in a previous article, but the bottom line is...Hass is everywhere. In your limited garden space grow something better and more rare than a Hass. Hass is alright, but I would choose all of the fruits on my recommendation list ahead of a Hass.
A type selections:
Mexicola
Mexicola is turning up more and more at the nurseries. It is, as the name implies a pure strain Mexican hybrid. The fruit is black when ripe, thin skinned, around 4 1/2 to 7 oz. fruits. The flesh of the fruit is a bright yellow green with good oil content.The flavor is excellent. Fruit begins to be harvestable around mid-October. Will hang well on the tree. Very cold tolerant.
Stewart
Another pure Mexican strain. The tree is diminutive, with attractively twisting branching structure. A hardy and vigorous tree.The fruit is thin skinned, turns black when ready to harvest. The flesh is a brilliant chartreuse color, with a high oil content. Fruits weigh 7-13 oz. This is a delicious fruit, one of my personal favorites. Has consistently good yields.
Reed
Reed was developed in Carlsbad by James Reed. It is a Guatemalan hybrid. As a pure Guatemalan type, these fruit need a lot of time to develop on the tree. Require 18 months or more to ripen. These are very large fruits, weighing in at 17-24 oz. ! I call these huge round fruits cannon balls. Reed is extremely delicious, a favorite of many people. The skin is green and thick. Tree gets salt burn and is cold tender. Ripens May to September.
Lamb Hass
A larger fruit than Hass, and begins harvest a bit later. The fruit is tastier than Hass, and has a higher oil content with a creamier texture. The skin is black with a pebbly texture. Fruit weighs 10-18 oz. It is beginning to be grown more as a commercial variety. Lamb Hass is a cross between Hass and Gwen. Expect a tree with a slightly smaller stature due to the Gwen parentage. A hybrid dominating toward Mexican strains.
Gwen
Gwen was a favorite in my home orchard. The fruit have a very thick pebbly skin, which stays green when ripe. Harvest is from April to October, this is a superior summer avocado. Fruit is about 1/3 larger than Hass. For home gardens, this makes a nice choice because it is a semi-miniature. A more vertical grower. Flesh is a bright chartreuse, excellent eating.
Pinkerton
Pinkerton is a hybrid that is a smaller growing tree, a size better suited to small gardens. The fruit is elongated and pear shaped. The skin is rough and pebbly. Fruits weigh 9-18 oz., and have a high oil content. A very tasty cado with an increasing commercial availability. Hardy to 30 degrees. Harvest begins in January.
Hass
As addressed before, an A type, but not my favorite.
B type selections
Zutano
Zutano is a pure Mexican strain. It is a vertical grower, with very attractive wide leaves. Fruit is green when ripe and smooth skinned. Fruits are large for a Mexican type, weighing 11-14 oz. The flavor is excellent, buttery, and nutty tasting. Some folks detect just a hint of anise in the flavor. Fruits are waxy and slightly bumpy. Tree is hardy and easy to grow. Has good cold tolerance.
Holiday
Holiday used to be known as X3, prior to being released to the public for home growing. Its name was changed to Holiday because the fruits begin to be ready for picking on Labor Day, and are able to be harvested all the way through the winter holidays. I often hold fruit till May. This is a Pure Guatemalan strain, as with pure Guatemalan trees fruits must remain on tree for a long time, at least 18 months. Round fruits are regularly 18-24 oz., and occasionally larger. The skin is thick and green. This is a very, very tasty avocado. Buttery, nutty, rich tasting. It is one of the smallest growing trees. It does seem to take a longer time to start fruiting, often 6-7 years, but worth the wait. Yields are smaller than other types.
Bacon
Bacon is a favorite pollinator for A type trees. In the trade, pollinators such as Bacon are often called "rooster" trees. Often included in Hass groves because it boosts pollination so well. Bacon is a large fruit with a delicious flavor. It is a Mexican type, with green fruits. It was developed in Buena Park, not far from Knott's Berry Farm. Bacon is a very heavy bearer, often having rows of fruits running the length of the branches. It has excellent frost hardiness. It is a very vigorous tree, but grows LARGE!
Fuerte
Fuerte is an old favorite with excellent resistance to cold. In fact, that is how it got its name. Fuerte means strong in Spanish, and this import from Mexico was the only tree to survive after a very cold winter. It has green fruits, that weigh 9-13 oz. The flavor is excellent, with a high oil content. This was the most popular commercial variety before Hass became so dominant. One down side: it tends to alternate year bearing; heavy yields one year, few fruits the next. A vigorous grower, this one is huge, and a sprawler. You really need room for a Fuerte. Not for small yards.
I am going to add a tree here at the end, because it is a unique tree anong the avocados. It is the only tree available for the home orchardist that is both an A and a B, though A flowers do seem to dominate. It is called Wertz, sometimes also marketed as "Littlecado". It was developed in Encinitas in the 1940's. It was never considered as a commercial variety as yields are only fair, and the fruit quality is alright, but not great.
Which of these delicious guacamole trees is my number one choice? That is a very hard decision...probably Jan Boyce. I fooled you, and threw in a ringer. Jan Boyce is often call the gourmet or connoisseur's avocado. I am always on the lookout for one, but have yet to find one. Since it is so difficult to find, I didn't add it to the list. If you see one, ever...buy it! Pick one up for me too, if you'd be so kind. I'll buy you lunch. Jan Boyce would be my first choice, then Reed, then maybe Holiday, but all of these choices are all superlative..
Peruse the list, and consider planting an avocado or two in your own garden or orchard.
Happy gardening!
Nobody in my neighborhood can keep any in-ground avocado tree alive. Many of us consider ourselves to have green(ish) thumbs, yet avocados elude us all. The leaves become brown and dry from edges inward, then drop, and soon enough we are babying dead sticks. Any advice?
ReplyDeleteThere are some things you can do to increase your chance of success with an avocado tree. Aside from growing it in a very large pot, that is. Check the PH of your soil. Plant it in a mound, do not let anything grow under it, add gypsum to the soil after you plant it and mulch heavily with leaves and or bark. Your water could be part of the problem, here in San Diego county we have very high levels of chloride. Phytopthora could be part of the problem, but there are rootstocks available that are resistant to it, so get your tree from a commercial nursery. PM me for a few sources. I am an avocado farmer about to plant trees on my farm, I am picking up trees next week from a great nursery.
DeleteWhereabouts are you? It may be your soils are infested with phytophthora.
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ReplyDeleteI think it is a shame that so many people knock on Hass. It is better than most avocado varieties and better than the ones I have tried on your list in my opinion. It taste great, is creamy, and has a prolonged harvest.
ReplyDeleteThe majority of Hass available in the store are nowhere near the quality of avocado you will get growing and picking one off the tree in its prime. For that reason it is worth growing even though it is commonly found in the store.