Botanically, avocados are very different from other edible fruits in that they have lower amounts of sugars and high amounts of fats. The amount of calories in these fruits depends on the type. There are two main types of avocados in the U.S., the Florida avocados and the California avocados. The California variety is also referred to as Hass avocados and has a pebbly dark skin. The Florida avocados, however, have green smooth rinds. Throughout this article, the Florida avocados will be discussed in details.

What is Florida Avocado?

When are they available?

These fruits are available starting from mid summer up to early spring.

General facts

Avocados are scientifically known as Persea Americana and belong to the family Lauraceae. This family of plants is comprised of plants that produce edible sassafras, herb cinnamon and camphor. It was named the Florida avocado because of where it grows. Currently, there are more than 50 avocado varieties in Florida, which are broadly classified as fall, winter and spring Florida avocados. Some of the commercial avocado varieties that are very successful in Florida include Bernecker, Pollock, Lula and Doni.

Appearance and flavor

Florida avocados are different from other types of avocados in terms of flavor and appearance. They are unique in that their skin color does not change when they ripen. The skin is kelly green, smooth and occasionally spotted with brown streaks. Although their skin is steadfastly attached to the flesh of the fruit, it is rather easy to peel off. As for the flesh part, it is soft, pliable, cornflower gold and rich in moisture. It has a huge central pit and its flavor depicts subtle notes of nuts, such as filberts, almonds, as well as grass.

Nutritional benefits

As compared to other edible fruits, avocados are more nutritious. In addition to being rich in proteins, Florida avocados are also high in fiber and contain vitamin E, potassium and folate.

Uses

Avocados are best when eaten fresh. However, they may also be processed into chilled soups, which are used to make guacamole. Other culinary pairings of avocados to make guacamole include tomatoes, citrus, herbs like basil and cilantro, salt, bacon, sausages, beef, alliums like onions and garlic, legumes, seafood, summer squash, cheeses, chiles, cucumbers and cumin. Guacamole is a wise choice for raw veggies. Moreover, by adding tomatillos, prepared salsa or chopped tomatoes, you may also add extra nutrients to the veggie. Additionally, the avocado enhances the absorption of carotenoids from the salsa or tomatoes you added.

Maturation and preserve

Normally, avocados ripen within three days after harvesting. In order to fasten the ripening of the avocado fruit, you may wrap it in a paper bag and keep it at room temperature. You may also use citrus to preserve the fruit as exposure to air causes it to turn brown.

Origin

Initially, avocado species were propagated by animals, who had distributed the seed to new locations. Although some selected varieties of the fruit are grown by the humans, the avocado has been growing in the wild for about 13,000 years. Basically, there are three main varieties of avocados today, the Mexican, the West Indian and the Guatemalan avocados. Each of these varieties is unique in its own way. However, cross pollination has led to the development of new varieties of the plant. The Florida variety is native to Mexico variety. Henry Perrine was the first person to introduce avocados in Florida in the year 1833. And Florida was the first state to cultivate avocados in America.

Other Types of Avocado

Although some people think that some avocado varieties are better than others, the truth is that they are just vary in terms of taste, shape and texture. The following are other well renowned avocado varieties you may have heart:

Shepard

This is a small avocado variety that has a corn-shaped pit and a smooth skin. It is grown as a commercial variety in Australia. The fleshy part of the fruit is rich and sticky.

Choquette

This is a well renowned Florida avocado variety. It weighs about two pounds, the majority of which is water. It has a silken flesh and a mild flavor.

Tonnage

The avocado has a classy outside appearance that features a pebbly skin that is frog-green, a slender neck and generally a pear-shaped figure. The Tonnage has an outstanding flavor.

Daily 11

This is a huge avocado variety, weighing about five pounds. It has a dense skin, oily flesh and a good flavor. It ripens between August and October.

Macarthur

The Macarthur variety has a creamy meat, a smooth skin and nutty flavor. It features a bulbous bottom, which curves into the stem deeply.

Hass

This variety has an almond butter texture. Additionally, it also features a nutty taste and has a high-fat flesh. Although it grows on the West Coast, the variety is a favorite across the world.

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  • CristinaAug.1 01:13
    I Like more Florida avocado! :))
  • Andrea RutledgeMar.2 17:43
    I'm from Houston TX, now live in SW FL and have a neighbor with a HUGE very mature FL AVOCADO tree.. I harvest all his fruit as he us quite elderly. I too, being an AVID and regular fan of AVOCADO consumption (Daily), I do not see or taste much difference in the FL and the CA hass, other than the skin. The FL variety makes great GUACAMOLE salad and is also excellent in salads and sliced for sandwiches. Also, you are absolutely wrong about the availability of Hass on the East coast, as they are carried regulary in the grocery store chains, as well as in roadside produce stands. By the way, FL variety has LESS calories per serving... :-)
  • SanDeeAug.8 12:39
    I have spent most of my life living in California and other areas in the far western US. Then I lived in Florida for a year or so. As an avocado lover, I just couldn't eat the avocados grown in Florida. They do not have the creamy buttery flavor and texture of the California avocados. The Florida avocados taste pulpy and do not have a buttery flavor. They do not make a creamy guacamole. I'm wondering what do people do with the Florida avocados? Maybe if they are cooked they might taste better? I don't know. Sadly the avocados sold in all of the Eastern US are grown in Florida so I will have to wait to enjoy avocados until I go back to my home in the Western US. They have been found to be healthier than we ever knew before and the fat they contain is one of the healthy fats we should be eating daily (like coconut oil).
  • IreePAug.19 17:48
    @ : Growing up in Florida we would eat the big watery avocados on cuban bread with a little salt. These days since I can't eat wheat or gluten (sadly), I eat them with rice. I haven't tried to make guac or cook them, I always do that with the Hass.
  • Jerome AvocadoOct.3 00:41
    @ : Well SanDee having lived in both ca and FL I find that the large green variety of avocado taste exactly the same if fact I couldn't tell them apart if I was pealing them at the same time. I don't understand how a LOVER of avocado could tell them apart. Hass is my fav but as a true connoisseur I would be a pit if I tried to explain the differences in the large smooth green skin variety.
  • IrinaOct.15 18:40
    @ : Delicious raw chocolate mousse. 1 large FL avocado (or 2 ripe small avocado) 10 Tbsp raw honey 1/2 C almond milk 8 Tbsp raw cacao powder 2 tsp vanilla extract (optional) Blend in a blender until smooth
  • RebeccaMay.11 03:47
    @ : I currently live in indonesia where their avocados are similar to the florida variety--much more watery. Here avocados are rarely eaten as a food, they are used to make creamy drinks that are very very popular and can be found everywhere. Avocado shake with chocolate is the primary flavor but coffee shops routinely offer a coffee-avocado drink (cold). The chocolate one is quite good. Like you, I don't like this variety for quac or spreads, unfortunately. And hass types are very hard to find here. But anyway--one interesting use for the larger avocados.
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