I know you won’t read this but I really love your comments, I can’t believe you commented here too! Keep up the good work Justin, pls help Jared reach 50k by liking his video so your subs will notice
the avocado has got to be the luckiest fruit around it was going to go extinct because it highly speacialized to only be eaten by the collosal ground sloths that once lived there but then they went extinct the avocado was doomed but then came a hairless ape that happened to like the fatty fruit and was clever enough to eventually learn how to plant it.
The paw paw fruit and manny otthers from Americas ,like the sugar apple,persimmons, survived well without the giant sloths or mammoths that used to spread theyr seeds.A tree can also go to spread asexual by root shots .
Thanks, Avocados, my favorite fruit. My wife had an Archaeology professor who did his thesis work in Central America. He lived in a shack in the country, and once a week some women would show up at his home to sell him Avocodos. One day he see the women walking up the road to his house, but they have no Avocodos. They knock on his door, and they now an apron full of Avocodos to sell. He buys a few, and ask them how come he couldn't see them carring any Avocodes when they were on the road? They said they picked they Avocodes out of the trees surrounding his house. When they left, he watched them dump the avocodos on the side of the road. He went out and checked, every tree around his home was an Avocodo tree. If you live in right area, after you eat an Avocodo in Central America, you stick the pit in the ground. Cool wall color, did anyone else notice?
10 top fave fruits: Tree ripened (over ripe, super juicy) white peach, Anne yellow raspberries, alexandria alpine strawberry, Champagne grapes (tiny variety), wild black mulberries, Orangeglo watermelon, snow leopard honeydew, Elephant Heart peach (we grow peach trees, this is a rare heirloom), gravenstein apples, the juicy type of blood oranges
Orlin Home Oddly "Mexicola" is a hardier variety (18 °F) & was once favored by FL home growers for that reason (not everyone lives in Dade Country or the Keys). After Laurel Wilt Disease (carried by the redbay ambrosia beetle, which seems to have hitchhiked into the Savannah, GA, area in Chinese or Southeast Asian pallet wood and thence spread like the plague), such avocados are dead or doomed. Interestingly, the leaves of the Mexican species are edible for tea or "bay leaf" purposes (i.e. you can steep them for flavor but shouldn't swallow), and anisy (like the peel). Our related native redbay (Persea borbonis) and swampbays (Persea palustris) also had (using past tense due to the beetle, which has practically wiped them out) edible bay leaves but tiny, worthless (to humans; it was key for wildlife) fruit. Other avocado species reportedly have toxic leaves.
The 'Black' (Maltrateco) Avocado is eaten with the skin to enjoy its full flavor. Usually eaten with fresh tortillas and a pinch of salt. In this case, to get the best of its flavor, the smaller, the better. The one you got, its one the biggest I've seen. Bon appetit. Cheers
Shuu Go to a Mexican grocery. Way cheaper there and better quality. Flick the little button-like stem off, and look inside. You should see green/yellow. If you see anything else, don't get it. Give 'em a gentle sqeeze, no give: not ripe. Squishy: rotten. Medium give: juuuuuust right.
Erik Mondragon neat, i used to go to fiesta a lot back when i lived in houston but my husband doesn't like mexican food at all so when i moved in with him in dallas i just stopped going to those kinds of stores, but these avocados have me really curious;;
Those brown areas develop on many kinds of fruit, it's called "russeting". It can be caused by injury to the skin, for example from rubbing against twigs or leaves, sometimes slight frost damage. Russeting may also be caused by thrips, fungal infection, other causes. It doesn't have much, if any, effect on the fruit inside the skin. I love avocados, and now I want to learn more about different varieties. I want to find dwarf varieties that might do well in a Northern greenhouse.
If the avocados get too much hot sunlight it affects the color and texture of their peel -- gives it that brown look. I live in the middle of an avocado grove.
The second type of avocado is called criollo, which is cognate with creole. It usually means an ethnic European born in the Americas, however, for fruit, it usually means native to the place. So, criollo is the closest to wild avocados or the ones the Aztecs ate. And avocado comes from aguacate, which is the spanish translation of ahuacatl, the aztec name for the fruit.
I just bought some florida avacados for the first time. I was surprised by the flavor. It was lighter and a little sweet. I noticed the seed was a lot different too. It is overall quite a different experience from the standard hass avacado.
You have to ask around to find avocado leaf powder, an amazing seasoning for tortillas, tamales, soups, and more. If you find the bite-sized avocados, eat them with the shell. They have a nice bitterness to it.
The skin edible avocado was my favorite when I was a kid we got more than 5 different kind of avocados in our local market. I liked when guajillo pepper and beef stew so yummy.
I had avocado in Hawaii and those really tasted like butter too, also they were a lot bigger than a regular hass. If you are ever around Hawaii you should check them out.
My grandmother used to have a Mexican avocado tree I was never really a fan on eating the skin but I know pretty much everyone else in the family loved eating then I remember them being a lot smaller tho
Yeah, I'm mexican... I can tell you that there is another avocado with the smooth skin that you can eat, but it has a smaller seed, that one is like silverter avocado, is more watery, fresher, kind of more like a fruit... That one is my favorite... I don't think is the same as the one you had, because that is less round... And the flavor is not oily... Is more like lettuce, I mean with that that is more watery... Perfect for salads... I like the texture.
Have you tried a mango from the Caribbean? My friend from St. Thomas (AVI) said they are completely different from the ones in the US. His family is originally from Trinidad and he has had mango’s from all over the Caribbean islands. He said that you bite a hole in the top and you can literally drink one like a juice box when they’re super ripe. I want to try one for sure!
The Mexican avocado varieties tend to be pair shaped, smooth in skin and green in color. Varieties you may be familiar with include the Zutano, the Bacon, and the Fuerte. On average they have a lower fat content.
Even the leaves of Mexicola have a strong aniseed smell - in fact they are possibly the most cold hardy - Bacon leaves also have a similar smell of aniseed but less strong - I believe this chemical makes the sap flow better when its cold - a bit like Avocado antifreeze :)
I got a juicy avocado once. Usually we get hass avocados but occasionally other types show up. I like the buttery ones. The juicy kind are probably only good for smoothies or guacamole.
I remember one time I had these huge organic avocados from California. They were organic and only in season for a short time and I was excited to try them. The one thing I learned was that Hass avocados are the staple for a reason. These things looked beautiful and were huge comparatively, but the first thing I noticed was how watery they were. Sure they were huge, but with the fat content I'm almost sure your average Hass avocado would have twice the calories. It's a strange thing really.
You only use those football sized and shaped avocados when you have to make a LOT of guacamole for a crowd. I'd love it if some avocados were bred to taste nuttier than they do now.
There's a big avocado variety that's very common where I live (Yucatan), we have a lot of greasy, heavy food, so that avocado is used to lighten it. It's kinda funny cause that's the opposite of how the hass avocado is used.
Wow that mexican avocado was beautiful! I don’t have an avocado tree despite their relative inexpensiveness and the ease of growing them here because I don’t eat many avocados. Now I’m seriously considering adding one to my collection because of how smooth, dark, and beautiful that fruit is! Anyone have experience growing those in particular?
Jen Thompson Where are you? If in the Southeast U.S., all avocados may be a lost cause. Laurel Wilt Disease (carried by the Redbay Ambrosia Beetle) has invaded (apparently hitchhiking in pallet wood from China or Southeast Asia, starting near Savannah, GA, but all of Dixie is now infected). It kills all New World members of the laurel family (probably the European bay laurel tree as well, though many Asian species have evolved coping mechanisms), though twiggy Lindera (spicebush) species sometimes escape because their narrow trunks aren't especially attractive to the beetle, which wants more food. (Will starving beetles attack them after everything else is gone?) It is also possible that Sassafras albidum and Lindera benzoin may be more cold hardy than the beetle, allowing their northern specimens to survive, but an insect living inside a tree trunk would have some insulation. No member of genus Persea, including avocados, is safe. A very young tree might escape for a few years until the trunk gets wide enough to be appetizing, but how many years will such a tree fruit? California and river valleys in lowland Arizona might be isolated (by the Rockies) and safe for now, but any port area that doesn't spray (would that even penetrate wood?) or cook the hell out of all cargo (from warm temperate through tropical Asia) risks a fresh introduction of the same pest. Mexicola is hardy to about 18°F (possibly 15° if brief and protected or the tree is mature), which is about as good as avocados get. All avocados are subject to Phytophthora root rot, so need soil that never gets flooded. Avocados are heterostylous (floral geometry or in this case pollen ripening sequence A will pollinate group B [which flips the morning vs afternoon sequence of pollen production versus female receptivity] and vice versa, but A won't pollinate A nor B pollinate B), so you or your immediate neighborhood need at least two trees (1 A & 1 B). Download a list of cultivars and their pollination groups and choose one from each. www.avocadosource.com/papers/Research_Articles/StoutAB1933.pdf is more extensive than most I found (but the 1933 might indicate the year it was published, which is pretty old) but doesn't list Mexicola. Elsewhere I find it is in group A. Very cool weather during bloom season may disrupt the “clock" and permit some pollination of A by A or B by B, even self-pollination, but insects are very sleepy in cold weather and wind pollination is very ineffective in Persea, so don't count on this. Outside of their countries of origin, honeybees seem to be the main reported pollinators, but readily abandon avocados for more attractive flowers and don't flit between different trees, so aren't ideal. In Mexico, bumblebees (which we have also, though perhaps not the same ones) and stingless bees (which we lack) are effective. Whatever pollinates (pollinated?--these rarely survive to maturity now due to Laurel Wilt Disease) redbay and swampbay might pollinate avocados as well, since they are in the same genus and likely flower the same way though I haven't seen studies. Thus the Southeast U.S. should have pollinators if mosquito control doesn't kill them off, but it is still a risky area due to the invasive beetle/disease. floridafruitgeek.com/cold-hardy-avocados/ has a good review of hardy (Mexican species and some hybrids) varieties & their (N./C. FL) culture, but no information about pollination groups at this time. (& though he doesn't mention it, may abandon the project due to Laurel Wilt Disease which is absolutely in the Gainesville area now.) I haven't grown avocados myself. I am no longer in FL and my parents came from the PNW so tended to ignore sub/tropical things as unfamiliar to them when I was a kid. Besides, how many avocados can one family eat? How do you preserve a glut? I am aware only of freezing.
Sorry if you’ve already had this requested (or if I missed it while looking), but could you try cloudberries? I’ve always wanted to know what they taste like, and you’re a pro at explaining things. Thanks in advance!
i never was able to smell stuf (anosmia),so my ability to taste stuff is ruin too. i can only taste the 5 basic fflavours (sweet,bitter,etc): so to me all avocatos just taste like grass or just something green. you should really try to find some cudranias,i have one three but it looks like it will take forever to fruit,i really would like to get your opinion on it.
I don’t know if you have but if you ever come back to Mexico you should visit Nayarit state which is the largest producer of different “exotic fruits”. There’s even a town named Ahuacatlán which means place of avocados, I’ve tried like a dozen different type and other fruits
never been a big fan of avocados and i never realized why until you said it.. they're tasteless. just green mush, and i'm not opposed to mush but only when it has purpose. i wonder if i would like avocados that had a flavr.
I've never tried avocado. Of any type. What is the best way to try for the first time? Like in Guacamole? Or just plain? The avocado they sell here (WA state) is Haas (I think that's what it is?). Yes, I realize it's odd to have never tried it lol I really don't have an excuse or reason.
Do you use jackfruit as a substitute for taco meat? Or do you eat meat..? I bought some Mexican avocados at my local farmers market yesterday to make guacamole, Im super excited to try them now. I'm a total avocado freak.
I've heard of these avocados that you can eat the skin I thaught they were even smaller. But than again as a Colombian all these bleck avocados are too small. Mexicans do speak highly of them though.
Weird Explorer I've heard of some new Spanish avocados that don't have seeds do to mutations. In California I have seen tiny avocados labled cocktail but I have not tried them.
I don't care for guacamole so I've never tried avocado by itself. Although I liked the Avocado Ranch sauces that Taco Bell put on their Chicken Ranchera Tacos soooooo yeah
I guess you had to refinance your mortgage to buy those avocados
omg
I'm surprised you went all the way here.
How are you here
I didn’t know you are a fan too :D
I know you won’t read this but I really love your comments, I can’t believe you commented here too! Keep up the good work Justin, pls help Jared reach 50k by liking his video so your subs will notice
I’ve noticed that I only watch this channel stoned to the bone so I can watch and really taste the flavors
Big ass mood dude
Justin Y has commented on your channel, you have officially reached mainstream. Remember me when ur big
the avocado has got to be the luckiest fruit around it was going to go extinct because it highly speacialized to only be eaten by the collosal ground sloths that once lived there but then they went extinct the avocado was doomed but then came a hairless ape that happened to like the fatty fruit and was clever enough to eventually learn how to plant it.
Akaryusan Makes you wonder just how many prehistoric fruit have gone extinct because their consumer(s) went extinct.
The paw paw fruit and manny otthers from Americas ,like the sugar apple,persimmons, survived well without the giant sloths or mammoths that used to spread theyr seeds.A tree can also go to spread asexual by root shots .
I had seen wild small avocados like olives and the coaties, racoon and opossum eat them and spread the seeds. They are tasty btw.
@@mihaiilie8808 The paw paw fruit is extinct, Kuma ate the only one. Until he dies, it'll come back.
@@himarik4609 what drug are you on
Regular ol' avocados are great so I can only imagine what a buttery one lands on the scale of greatness.
Regular ol avocados are supposed to be creamy or butterlike. If it ain't you ain't eating it ripe.
what's the smooth avocado skincare routine, it's skin looks better than mine
nerka lots of water and sunlight
Man your channel is growing fast! Seems like 20k was just yesterday, happy for you man!
It's amazing how you are about to reach 300 episodes!! Kudos!!
Thanks, Avocados, my favorite fruit. My wife had an Archaeology professor who did his thesis work in Central America. He lived in a shack in the country, and once a week some women would show up at his home to sell him Avocodos. One day he see the women walking up the road to his house, but they have no Avocodos. They knock on his door, and they now an apron full of Avocodos to sell. He buys a few, and ask them how come he couldn't see them carring any Avocodes when they were on the road? They said they picked they Avocodes out of the trees surrounding his house. When they left, he watched them dump the avocodos on the side of the road. He went out and checked, every tree around his home was an Avocodo tree. If you live in right area, after you eat an Avocodo in Central America, you stick the pit in the ground. Cool wall color, did anyone else notice?
Kiki Lang haha those are some smart ladies
Those avocados sound so good.
10 top fave fruits: Tree ripened (over ripe, super juicy) white peach, Anne yellow raspberries, alexandria alpine strawberry, Champagne grapes (tiny variety), wild black mulberries, Orangeglo watermelon, snow leopard honeydew, Elephant Heart peach (we grow peach trees, this is a rare heirloom), gravenstein apples, the juicy type of blood oranges
Hahaha, "God my lips are chapped"...smears lips with avocado.
I love Mexican avocados. I love to eat them like a plum.
This channel is weirdly interesting.
I just came across your channel, and now I'm hooked!! Fun and interesting content and a charismatic host, what else could you ask for!!
That little shiny black one looks like a Mexicola.
Bingo
Orlin Home Oddly "Mexicola" is a hardier variety (18 °F) & was once favored by FL home growers for that reason (not everyone lives in Dade Country or the Keys). After Laurel Wilt Disease (carried by the redbay ambrosia beetle, which seems to have hitchhiked into the Savannah, GA, area in Chinese or Southeast Asian pallet wood and thence spread like the plague), such avocados are dead or doomed. Interestingly, the leaves of the Mexican species are edible for tea or "bay leaf" purposes (i.e. you can steep them for flavor but shouldn't swallow), and anisy (like the peel). Our related native redbay (Persea borbonis) and swampbays (Persea palustris) also had (using past tense due to the beetle, which has practically wiped them out) edible bay leaves but tiny, worthless (to humans; it was key for wildlife) fruit. Other avocado species reportedly have toxic leaves.
Hi, the black one you need to eat the skin to add flavor. Usually eat in a taco with skin, anion and salsa!!
Another great video, Jared! 👊
The leaves of avocado are used as a spice and in tea. It does impart some anise like aromatics.
The 'Black' (Maltrateco) Avocado is eaten with the skin to enjoy its full flavor. Usually eaten with fresh tortillas and a pinch of salt. In this case, to get the best of its flavor, the smaller, the better. The one you got, its one the biggest I've seen. Bon appetit. Cheers
These videos always make my day, keep up the great work man!!!
Thank you for not making toast. I can't find a avocado related thing without being bombarded by toast
I didn't realize how spoiled I was for good avocados until I moved out of Texas.
that sapodilla is HUGE!
You're making these avocados sound so good, maybe i'll finally be able to be a proper millennial if i can find them somewhere in Texas
Shuu Go to a Mexican grocery. Way cheaper there and better quality. Flick the little button-like stem off, and look inside. You should see green/yellow. If you see anything else, don't get it. Give 'em a gentle sqeeze, no give: not ripe. Squishy: rotten. Medium give: juuuuuust right.
any H-E-B in texas will have avocados
pnut butter if only dallas had heb, i miss them... also I've only seen hass avocados there, which im not a big fan of
Shuu you can find them in Dallas at any Mexican store. Try a fiesta store they always have a great variety.I also live in Dallas btw
Erik Mondragon neat, i used to go to fiesta a lot back when i lived in houston but my husband doesn't like mexican food at all so when i moved in with him in dallas i just stopped going to those kinds of stores, but these avocados have me really curious;;
Those brown areas develop on many kinds of fruit, it's called "russeting". It can be caused by injury to the skin, for example from rubbing against twigs or leaves, sometimes slight frost damage. Russeting may also be caused by thrips, fungal infection, other causes. It doesn't have much, if any, effect on the fruit inside the skin.
I love avocados, and now I want to learn more about different varieties. I want to find dwarf varieties that might do well in a Northern greenhouse.
If the avocados get too much hot sunlight it affects the color and texture of their peel -- gives it that brown look. I live in the middle of an avocado grove.
Avocados make delicious milkshakes and smoothies. You can get them at a lot of Asian restaurants.
Avocado is also quiet famous in Indonesia, as well
The black and silky one is called Mexicola. Awesome, love your videos!
I absolutely love avocados
Avocado with scrambled eggs for breakfast: so simple and good. And my cats like it too.
The second type of avocado is called criollo, which is cognate with creole. It usually means an ethnic European born in the Americas, however, for fruit, it usually means native to the place. So, criollo is the closest to wild avocados or the ones the Aztecs ate.
And avocado comes from aguacate, which is the spanish translation of ahuacatl, the aztec name for the fruit.
I just bought some florida avacados for the first time. I was surprised by the flavor. It was lighter and a little sweet. I noticed the seed was a lot different too. It is overall quite a different experience from the standard hass avacado.
Good Morning Jared! Hope you're having a great day!
Ooo, next week's fruit is a classic juice in Colombia!
The avocado lottery. Based on seed size.
Wow, I'd really love to.try the 2nd one!!! Good vid!
Avocados 🥑 from Mexico 🇲🇽
I can't believe it's not butter(fruit)!
You have to ask around to find avocado leaf powder, an amazing seasoning for tortillas, tamales, soups, and more. If you find the bite-sized avocados, eat them with the shell. They have a nice bitterness to it.
The skin edible avocado was my favorite when I was a kid we got more than 5 different kind of avocados in our local market. I liked when guajillo pepper and beef stew so yummy.
Mmmmm I love avocados. I need to get my hands on one of these to try.
Mexico is definitely the place for avocados
I had avocado in Hawaii and those really tasted like butter too, also they were a lot bigger than a regular hass. If you are ever around Hawaii you should check them out.
omg I didn't knew about the avocado with the edible skin, now I want to try it 😁
I live in southern AZ n I agree. Mexican avacados are awesome.
Sun burnt, fully vine riped late season hass. And a mexicola, looks like a grande
My grandmother used to have a Mexican avocado tree I was never really a fan on eating the skin but I know pretty much everyone else in the family loved eating then I remember them being a lot smaller tho
Mexican avocados are the best on the world 😍
Its cuz theyre Avocados 🥑 from Mexico 🇲🇽
If I saw avocados like that at the grocery, I'd assume they were small eggplants.
Plants are Yummy! ...
So is bacon. Thank you for your videos!!!
The smooth one should be a Mexicola.
Anyway, both should be pure Mexican breeds, "pure" meaning they're not hybrids and not grafted.
Yeah, I'm mexican... I can tell you that there is another avocado with the smooth skin that you can eat, but it has a smaller seed, that one is like silverter avocado, is more watery, fresher, kind of more like a fruit... That one is my favorite... I don't think is the same as the one you had, because that is less round... And the flavor is not oily... Is more like lettuce, I mean with that that is more watery... Perfect for salads... I like the texture.
Have you tried a mango from the Caribbean? My friend from St. Thomas (AVI) said they are completely different from the ones in the US. His family is originally from Trinidad and he has had mango’s from all over the Caribbean islands. He said that you bite a hole in the top and you can literally drink one like a juice box when they’re super ripe. I want to try one for sure!
That seed is massive!
That's what she said.
Some cultures call an avocado a butter pear.
In Jamaica it's just "pear"
@@WeirdExplorer yes, I remember hearing the ras chef call it that
The Mexican avocado varieties tend to be pair shaped, smooth in skin and green in color. Varieties you may be familiar with include the Zutano, the Bacon, and the Fuerte. On average they have a lower fat content.
HAAS acocados were developed in LaHabra Heights Calif. A v small town in hills of LA, Ca- (25 mikes south) Avocado trees everywhere there!
I went there to see where the parent tree was. The tree died unfortunately, so now there's just a little plaque.
The smooth one is basically common here in the philippines and i didnt know you can eat the skin
I have a black thin skinned Mexican avocado called a Stewart. The one you reviewed is possibly a Stewart.
its a Mexicola.
Bro I love your channel. Wish I could travel the world with ya
Even the leaves of Mexicola have a strong aniseed smell - in fact they are possibly the most cold hardy - Bacon leaves also have a similar smell of aniseed but less strong - I believe this chemical makes the sap flow better when its cold - a bit like Avocado antifreeze :)
I got a juicy avocado once. Usually we get hass avocados but occasionally other types show up. I like the buttery ones. The juicy kind are probably only good for smoothies or guacamole.
I remember one time I had these huge organic avocados from California. They were organic and only in season for a short time and I was excited to try them. The one thing I learned was that Hass avocados are the staple for a reason. These things looked beautiful and were huge comparatively, but the first thing I noticed was how watery they were. Sure they were huge, but with the fat content I'm almost sure your average Hass avocado would have twice the calories. It's a strange thing really.
BeaverThingify yeah I've had one.of.those before as well. I was excited to try it but was disappointed as it was.watery and kinda bland...
You only use those football sized and shaped avocados when you have to make a LOT of guacamole for a crowd. I'd love it if some avocados were bred to taste nuttier than they do now.
There's a big avocado variety that's very common where I live (Yucatan), we have a lot of greasy, heavy food, so that avocado is used to lighten it. It's kinda funny cause that's the opposite of how the hass avocado is used.
Wow that mexican avocado was beautiful! I don’t have an avocado tree despite their relative inexpensiveness and the ease of growing them here because I don’t eat many avocados. Now I’m seriously considering adding one to my collection because of how smooth, dark, and beautiful that fruit is! Anyone have experience growing those in particular?
Jen Thompson Where are you? If in the Southeast U.S., all avocados may be a lost cause. Laurel Wilt Disease (carried by the Redbay Ambrosia Beetle) has invaded (apparently hitchhiking in pallet wood from China or Southeast Asia, starting near Savannah, GA, but all of Dixie is now infected). It kills all New World members of the laurel family (probably the European bay laurel tree as well, though many Asian species have evolved coping mechanisms), though twiggy Lindera (spicebush) species sometimes escape because their narrow trunks aren't especially attractive to the beetle, which wants more food. (Will starving beetles attack them after everything else is gone?) It is also possible that Sassafras albidum and Lindera benzoin may be more cold hardy than the beetle, allowing their northern specimens to survive, but an insect living inside a tree trunk would have some insulation. No member of genus Persea, including avocados, is safe. A very young tree might escape for a few years until the trunk gets wide enough to be appetizing, but how many years will such a tree fruit? California and river valleys in lowland Arizona might be isolated (by the Rockies) and safe for now, but any port area that doesn't spray (would that even penetrate wood?) or cook the hell out of all cargo (from warm temperate through tropical Asia) risks a fresh introduction of the same pest.
Mexicola is hardy to about 18°F (possibly 15° if brief and protected or the tree is mature), which is about as good as avocados get. All avocados are subject to Phytophthora root rot, so need soil that never gets flooded.
Avocados are heterostylous (floral geometry or in this case pollen ripening sequence A will pollinate group B [which flips the morning vs afternoon sequence of pollen production versus female receptivity] and vice versa, but A won't pollinate A nor B pollinate B), so you or your immediate neighborhood need at least two trees (1 A & 1 B). Download a list of cultivars and their pollination groups and choose one from each. www.avocadosource.com/papers/Research_Articles/StoutAB1933.pdf is more extensive than most I found (but the 1933 might indicate the year it was published, which is pretty old) but doesn't list Mexicola. Elsewhere I find it is in group A. Very cool weather during bloom season may disrupt the “clock" and permit some pollination of A by A or B by B, even self-pollination, but insects are very sleepy in cold weather and wind pollination is very ineffective in Persea, so don't count on this. Outside of their countries of origin, honeybees seem to be the main reported pollinators, but readily abandon avocados for more attractive flowers and don't flit between different trees, so aren't ideal. In Mexico, bumblebees (which we have also, though perhaps not the same ones) and stingless bees (which we lack) are effective. Whatever pollinates (pollinated?--these rarely survive to maturity now due to Laurel Wilt Disease) redbay and swampbay might pollinate avocados as well, since they are in the same genus and likely flower the same way though I haven't seen studies. Thus the Southeast U.S. should have pollinators if mosquito control doesn't kill them off, but it is still a risky area due to the invasive beetle/disease.
floridafruitgeek.com/cold-hardy-avocados/ has a good review of hardy (Mexican species and some hybrids) varieties & their (N./C. FL) culture, but no information about pollination groups at this time. (& though he doesn't mention it, may abandon the project due to Laurel Wilt Disease which is absolutely in the Gainesville area now.)
I haven't grown avocados myself. I am no longer in FL and my parents came from the PNW so tended to ignore sub/tropical things as unfamiliar to them when I was a kid. Besides, how many avocados can one family eat? How do you preserve a glut? I am aware only of freezing.
The common (vernacular) name of ‘Avocados’ in several SE Asian countries translates as “Butter Fruit” ❣️
great video, keep up the good work
my youtube randomly recommended your japan fruit videos :)
Same here, I've been binge watching his stuff since. I love the intro, I don't know why.
Healthy alternative to butter?
Retrograde Beats the difference isn’t much
I think you just turned into a millennial
You should try to find a wild avocado and do a taste test if they are safe to consume
new sub here. i love this topic and i love fruit
_”this one looks a little dry, and this one looks a little juicy.. fun times..”_
chairshoe81 hehe
The one with the smooth skin if I am not mistaking you can eat it with skin and all except the seed of course.
I usually just spread some avocado on toasted bread called bolillo, put some cheese and eat it like that, like an avocado sandwich
avocado + beans + quesillo = love
XcaptainXobliviousX yeah thats the good stuff right there
bucket list: go to Mexico to buy Mexican avocados
Sorry if you’ve already had this requested (or if I missed it while looking), but could you try cloudberries? I’ve always wanted to know what they taste like, and you’re a pro at explaining things. Thanks in advance!
I hope to find them soon!
I like your style
Nabal avocado is she dark one, and it is delicious. I live in Houston and my tree has more than 300 avocados.
now I want avocados
I didn't know that Justin Y even watched this channel
i never was able to smell stuf (anosmia),so my ability to taste stuff is ruin too.
i can only taste the 5 basic fflavours (sweet,bitter,etc):
so to me all avocatos just taste like grass or just something green.
you should really try to find some cudranias,i have one three but it looks like it will take forever to fruit,i really would like to get your opinion on it.
In the Philippines avocados are used to make avocado ice cream.
I think you should try "tiger banana" it is sour, green, and very long, my mom said she use to eat those in the forest as a kid.
I wish mexican avocados were available in the U.S.A.🇲🇽🥑
I don’t know if you have but if you ever come back to Mexico you should visit Nayarit state which is the largest producer of different “exotic fruits”. There’s even a town named Ahuacatlán which means place of avocados, I’ve tried like a dozen different type and other fruits
never been a big fan of avocados and i never realized why until you said it.. they're tasteless. just green mush, and i'm not opposed to mush but only when it has purpose. i wonder if i would like avocados that had a flavr.
I've never tried avocado. Of any type. What is the best way to try for the first time? Like in Guacamole? Or just plain? The avocado they sell here (WA state) is Haas (I think that's what it is?).
Yes, I realize it's odd to have never tried it lol I really don't have an excuse or reason.
Do you use jackfruit as a substitute for taco meat? Or do you eat meat..? I bought some Mexican avocados at my local farmers market yesterday to make guacamole, Im super excited to try them now. I'm a total avocado freak.
Krystal Blaze I'm vegetarian. I've had jackfruit as a meat substitute a few times, it's good but it isn't a staple for me. I prefer TVP or tofu
Another weird thing to cross out off your bucket list, ain’t it?
the dark skin avocado is a Mexicola grande I know because I have a mexicola grande tree, and I live in California.
Here in mexico, we put avocado in our burgers hahahaha
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Ive had avos that looked like both of those here in california. They were both sold as haas avocados. I believe the difference is when it is picked.
i believe you may have been lied to. even extremely under-ripe hass avocados shouldn't look that smooth
I've heard of these avocados that you can eat the skin I thaught they were even smaller. But than again as a Colombian all these bleck avocados are too small. Mexicans do speak highly of them though.
Hernan Posada There's also cocktail avocados, those have no seeds too
Weird Explorer I've heard of some new Spanish avocados that don't have seeds do to mutations. In California I have seen tiny avocados labled cocktail but I have not tried them.
I don't care for guacamole so I've never tried avocado by itself. Although I liked the Avocado Ranch sauces that Taco Bell put on their Chicken Ranchera Tacos soooooo yeah
Look smooth and purple like an egg plant.. And similar shape..
I keep seeing you in miraie vids
3:41 - "very smooth" *somebody get shot in the background*