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Tropical Fruit Discussion / Re: What is the best tasting avocado variety?
« on: October 01, 2023, 09:01:33 PM »Here we go again ! Lol
Who's greengold is producing well in nor cal?
I know what you mean by dry. That's high oil and low water you are sensing. That's what happens when the fruit is 25+ percent oil. Cheese is also not watery.
Easy way to add a bit of water is put it in a bowl, squeeze some fresh lemon juice on it, mash it a bit, maybe a bit of garlic powder and chili powder. BAM! It's better than anything out there. Mexicola is not even in the same league.
Nobody wants to add water! I think there's something other than oil content that's distinguishing what I'm trying to describe, though. Some Mexican varieties are even higher oil % than Sharwil, and they seem... "smoother"? ... "creamier"? ...when eaten with a spoon straight, rather than mashing. Their oils are more like palm oil and less like coconut oil. The Guatemalan "oily" avocados like Reed and Sharwil are more fatty than oily, I'd say, in the sense of soft oils vs crystalized oils. Which can be great when mashed up and mixed with other things, and a million times better than the watery WI avocados, but if I'm just cutting it in half and eating with a spoon + salt, then I prefer something with some Mexican genes. Hass is such a winner because it's somewhere between those textures, where some Mexican avocado cultivars are overly soft, almost mayonnaise-like (which is also not watery, but not desirable either).
What mexican variety is higher oil content than sharwil? That doesnt sound right.
