Most of the selected cultivars are either smooth and free of grit (eg, alano, silas woods, makok) or with a very tiny / nearly undetectable amount of grit (tikal, morena).
Oddly, though, I prefer the fruit of seedling trees with plenty of grit. The grit gives it substance and reminds me of a bartlett pear
Friend gave me this fruit from Nelson’s in ft pierce, first one I’ve enjoyed as it wasn’t sweet overload more balanced, but the grit was persistent...questions for the forum what’s the grit? Are their cultivars with non existent sandlike grit? TIA
-Joep450