This year is very fruitful and after the soursop, also one of my avocado seedlings fruited for the first time.
It blossomed last march at exactly 4 years of age, type A flower.
It managed to set fruits llthough there were no other avocadoes flowering around and about 10 fruitlets appeared a month later.
Only 5 of them made their way to maturity
Last sunday i harvested the first one.
I was obviously excited
The speciman was 18 cm + of length (7 in. +) weighing more than 770 g. ( 27 oz) quite HUGE|
After 5 days on kitchen counter it got soft to touch its color turning from green to a deep red-violet
It lost about 8% weight during the ripening process
Skin is leathery and fruit is easily peeled by hands.
This is how it looked when i opened.
Seed is small (104g - 4 oz) and loose in its cavity
The taste is really delicious.
Surely one of the best tasting avocadoes i've tried in my whole life (i tasted avocadoes from several parts of the world including the popular HASS variety.
Texture is creamy, flavour is very full, deep, with slight nutty aftertaste, no hard portions, no small "rootlets" .
Chewing the flesh you've the feeling the whole mouth gets "kneaded" it's so far from many watery avocadoes i tried before.
Unfortunately i've no mean to measure the oil content and no picture can render the taste.
I can confirm that, as well known, avocado does NOT come true from seed.
I still remember the fruit where i got the seed from and I can say that the seedling got just the taste and flesh color from its "mother" inheriting all other characteristics from the (unknown) father through cross pollination.
I'm sharing this with alll members being thankful for the many advices/hints/inspiration i got in this forum.
A particular gratitude to Carlos