Taste of first Reed Avocado

[JoeP450]

 Thanks to JF I have recently had the pleasure of sampling three Reed avocados. So far I have had brogdon, mexicola, large supermarket florida's and California hass. Each has their own slight differences in flavor, but for me personally I am mostly impressed with the reed samples sent to me. In this pic I quartered a reed, squirted it with lime, and dusted it with sea salt and cracked pepper.





Reed tasting: the avocado is very round, without a noticeable protrusion. The flesh was mostly yellow with a thin amount of bright green surrounding the yellow flesh. The flesh was consistently smooth and buttery throughout the avocado and there was no fiber. The flavor was a meaty flavor and delicious. Almost like if I was vegan this would be the closest beef substitute. Really enjoyed it.

Thanks JF,

-joep450

[CTMIAMI]

I had the same experience with a Reed from JF. Excellent fruit. I just hope the Reed I'm trying to grow here taste close to the Reed I got from JF.

[Mike T]

When I have lined up the varieties here for a avo taste 'pageant', Reed is one that is always near or at the top and so is Shepard for that matter.

[JF]

Thanks to JF I have recently had the pleasure of sampling three Reed avocados. So far I have had brogdon, mexicola, large supermarket florida's and California hass. Each has their own slight differences in flavor, but for me personally I am mostly impressed with the reed samples sent to me. In this pic I quartered a reed, squirted it with lime, and dusted it with sea salt and cracked pepper.





Reed tasting: the avocado is very round, without a noticeable protrusion. The flesh was mostly yellow with a thin amount of bright green surrounding the yellow flesh. The flesh was consistently smooth and buttery throughout the avocado and there was no fiber. The flavor was a meaty flavor and delicious. Almost like if I was vegan this would be the closest beef substitute. Really enjoyed it.

Thanks JF,

-joep450

I'm glad you enjoyed the Reeds. I eat all of my avocados plain, I love to savor the creamy sweet nutty taste of each varieties. Reed is definitely a top tier variety. I hope you enjoy the rest of the fruits.

Bon appetite
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[nullzero]

Reed are excellent! I just bought and ate some organic Reed from Whole Foods. Great taste for a Reed not picked to early. Try making a avocado shake from Reed or mix with sugar and honey to make a avocado pudding.

[Mark in Texas]

Reed is one of my faves too, if, allowed to hang on the tree at least 16 months.   There are no Cali vendors selling this one for a fair price.  After recently emailing a few mail order folks who didn't have any, found one vendor that wanted $48 for 6!  Are you kidding me?

Had my first Brogdon last night, it was delicious BUT the seed left skin in the pocket and I played hell using a spoon to get the meat out and peeling it didn't work either.  The thin skin stuck to the meat like glue.  I picked it about 2 weeks past the time it turned from purple to jet black.  Is this normal for Brogdon?

Also, based on recommendation of a few others to harvest once it turns black, I think another 2 weeks of hang time would have improved the taste.  Since it was my only fruit I left on a new tree, I don't have a chance to try others this year.  Anyway, think I'm gonna top work this one.

Mark

[Ed of Somis]

there was another post on another website regarding this subject. My Reed is excellent...but like all avos, do not pick too early! The Reed I picked a week ago is still not ready (here in Ventura Co.). My tree is columnar in shape, but it will need a prune job because the growth has split in two main branches about 7 feet up. It will weaken that area...not good. I will prune after harvest in a few weeks. BTW...it is a very frost sensitive tree!

[Sven]

I love the Reeds as well.  Interestingly they don’t turn brown like other avocados so they are good for making guacamole.  If anything they get a little lighter colored when you store a cut one.

If you like the Reed there are several similar varieties that are even better (IMHO).  If you ever find a Nimlioh give it a try.  It’s one of my favorites, similar to reed but a little sweet, they are amazing.

[socal10b]

Can't wait to taste my first , but I have to wait til next year around this time:(

[LEOOEL]

Reed are excellent! I just bought and ate some organic Reed from Whole Foods. Great taste for a Reed not picked to early. Try making a avocado shake from Reed or mix with sugar and honey to make a avocado pudding.

Avocado Pudding, sounds like a great recipe, will try it soon, thanks.

[PltdWorld]

I love the Reeds as well.  Interestingly they don’t turn brown like other avocados so they are good for making guacamole.  If anything they get a little lighter colored when you store a cut one.

If you like the Reed there are several similar varieties that are even better (IMHO).  If you ever find a Nimlioh give it a try.  It’s one of my favorites, similar to reed but a little sweet, they are amazing.

Ed, what do you do to protect your (Reed / cold sensitive avocado) trees during cold snaps?  I grew up in Ventura (off highway 33 toward Ojai) and remember many mornings when the grass was frozen during the Jan/Feb winter months - along with a few days of snow in the Topa Topas in the background.

I just put a Reed in the ground in a location on my hillside that will probably get a bit of cold airflow and some frost.

[behlgarden]

JF and I had gone to Falbrook couple months ago and we got boat load of lamb hass and Reed from there. I agree Reed is one giant tasty avacado.

Lamb hass is another very high quality. What I was impressed with Lamb Hass is that 2 months in referigerator and its still nice and buttery from the inside, although I saw some root formation from seed into the flesh like it wants to germinate.

Yes JF, I am still holding some lamb hass from our trip, LOL. reminds me that tonight is guacamole chips with wine night.

[JF]

JF and I had gone to Falbrook couple months ago and we got boat load of lamb hass and Reed from there. I agree Reed is one giant tasty avacado.

Lamb hass is another very high quality. What I was impressed with Lamb Hass is that 2 months in referigerator and its still nice and buttery from the inside, although I saw some root formation from seed into the flesh like it wants to germinate.

Yes JF, I am still holding some lamb hass from our trip, LOL. reminds me that tonight is guacamole chips with wine night.

Behl, that's incredible and they are still good??? Of the 40 or so California varieties I've had Reed ranks right up there with the best. Behl, do you like Holiday more than Reed?

[behlgarden]

JF, both holiday and reed are in same league. We need to taste them side by side to compare. May be your holiday and my reed would do the job of tasting.

[JF]

JF, both holiday and reed are in same league. We need to taste them side by side to compare. May be your holiday and my reed would do the job of tasting.

We'll compare them next September...,you Reed still holding fruits??

[behlgarden]

Yes and plant has pushed hard

[socal10b]

@ JF
does this look like a reed? i bought it from whole foods market, kinda like the one i'm growing elongated and not round.

[behlgarden]

It does look like reed

[JF]

@ JF
does this look like a reed? i bought it from whole foods market, kinda like the one i'm growing elongated and not round.

Sure looks like one. If you paid $3.00 per piece you got a Reed.

[socal10b]

@ JF
does this look like a reed? i bought it from whole foods market, kinda like the one i'm growing elongated and not round.

Sure looks like one. If you paid $3.00 per piece you got a Reed.

2.50 Each not bad for a reed if it is. Thanks.

[Ed of Somis]

plt...I have actually bought bulk xmas wire and sockets and lights. I string my lights in my small trees before the first frost. It warms the tree 2-3 degrees from what I can tell. The small (old style) bulbs are 7 watts. Big trees are on their own!

[Mike T]

A rule of thumb is that Guatemalans taste best, with a few Mexicans and x Mexicans being good also. I reckon pick the most suited Guatemalan for your area. Here they grow from 42 latitude to 16 latitude with a few varieties spanning 15 degrees of latitude. Reed is one such variety but is not a fan of frost. 

[gunnar429]

I love the Reeds as well.  Interestingly they don’t turn brown like other avocados so they are good for making guacamole.  If anything they get a little lighter colored when you store a cut one.

If you like the Reed there are several similar varieties that are even better (IMHO). If you ever find a Nimlioh give it a try.  It’s one of my favorites, similar to reed but a little sweet, they are amazing.

Keep seeing nimlioh come up when researching avocadoes.  Who is growing nimlioh?

[Bush2Beach]

I love the Reeds as well.  Interestingly they don’t turn brown like other avocados so they are good for making guacamole.  If anything they get a little lighter colored when you store a cut one.

If you like the Reed there are several similar varieties that are even better (IMHO). If you ever find a Nimlioh give it a try.  It’s one of my favorites, similar to reed but a little sweet, they are amazing.

Keep seeing nimlioh come up when researching avocadoes.  Who is growing nimlioh?

Only the most discerning of Avocado connoisseur's    AKA no one I know or heard of. Jack?
I have been eating amazing Gillogoly's lately, anyone seen , heard of or growing? Carlos , Jack?

[Mark in Texas]

I have been eating amazing Gillogoly's lately, anyone seen , heard of or growing? Carlos , Jack?

Grew it about 20 years ago. Here it is when it was a small tree, first time fruiting.