Finally my second Nishikawa was ready. Fortunately it was my birthday yesterday and I had lots of family home. So I was able to do a tasting.
One of my daughters that likes avocados said it was the best avocado ever, so did her husband. My 15 year old grandson on that side of the family is an authority "eating" avocados. He can eat a two pounder all by himself, he said it was excellent.
The other daughter, they don't eat anything with fat in it. Said she prefers the regular less intense flavor fruit.
My own opinion is that is was creamy, tasty. One of my son-in-law said it reminded him of egg salad. To some extend I can see mashing the avocado, adding the ingredients of egg salad and eating it in a sandwich.
Like every thing is a matter of taste, some will like it, others will prefer what they are familiar with. I will be incline to say that if you like avocados you will like the Nishikawa.
On the issue of peeling: This was easy to peel is just that the skin is thicker than what we are familiar with. As result these are ready to eat I think just when they begin to get soft to the touch.
These are the Hawaiian avocados I'm experimenting with:
http://www.myavocadotrees.com/hawaiian.htmlBy The beginning of next year I will have a top worked tree with each of these varieties. The Nishikawa is ahead of the game because I top worked it about 10 months ago and the San Miguel was top worked in the summer and is growing nicely. The rest will be done as the bud wood from my potted trees will be ready