Over the Thanksgiving holiday, I got to eat a truly great avocado. They grow on a large tree in a residential area just south of Homestead, FL. According to the owner of the property the tree is "over 100 years old" (I have doubts about this, but it is definitely a few decades old) but they know nothing else about the cultivar or history behind it.
The characteristics that are consistent with all the fruits I ate are as follows:
- Large green fruits that stay green as they ripen off tree. Apparently November is peak ripeness time. Some were still on tree in December.
- High oil content. Far creamier than the Brodgons from the neighbor's tree. Judging by taste, it has equal or higher oil content to a Haas. If you suck on a slice, it melts in the mouth like warm butter - not metaphorically "sort of like butter" - almost
exactly like butter. Nothing like the watery "Florida avocados" people like to disparage.
- ALL fruits have consistently "slanted" top where the panicle connects to the fruit. The panicle connects and the "low" end of the slope. See photo.
- There is sometimes but not always space around the pit. Quite often the pit is covered by a loose "brown paper" skin that is falling off or very easy to peel away with minimal finger pressure.
Disclaimer: I have limited experience tasting avocado types, but I know when I like something. I have checked the Pine Island Avocado viewer and a couple other charts and don't see a close match.
If this is a known Florida cultivar I will be very happy that I can simply and run out and buy one. If this is an unknown seedling, I will have to learn grafting
Any ideas on what this is, guys?