Thanks for profiling the Zutano. Was always curious. You must have or have access to many varieties given how many you're profiling. All to our benefit. Thank you, Greg.
Another great video. Many thanks. When listening I always bear in mind that you are in Southern California. Further North (and in my case in the South Island of New Zealand) the weather is cooler but temperate and Zutano behaves very differently. This year I picked my last Zutano on the 10th January which still took 10 days to ripen. The fruit had been on the tree for 13+ months. Generally I pick Zutano from late October to early January. Some 50% of the fruit develop skin splitting/cracking and the bottom end has some anthracnose rot (?), but ripen fine: with these, perhaps 10% of the flesh is brown and is scraped off. On picking the skin blackens as it matures. The flesh is a somewhat deeper yellow than in your example. The seed casing may cling to the flesh. Sometimes a tap root begins to develop. 13+ months is my limit: and other varieties are lining up to be enjoyed! Agreed, it has a reputation for its somewhat light/insipid flavour: but this can be addressed by keeping the fruit on the tree for as long as possible. The commercial/technical literature suggests that varieties such as Zutano mature in 7-9 months (and are not viable/edible beyond that time), but in non-commercial climates like the South Island of New Zealand the fruit can stay on the tree and mature further during the Spring and early Summer while developing a richer flavour. I greatly enjoy your reports. They are so refreshingly informative and positive.
Thanks for another video Greg. Coincidentally last night before seeing your video I was having a long talk about Zutano with a friend who has one growing in Boulder Creek in Santa Cruz Mountains. It’s a struggle up there bc of Redwood forest canopy and low winter temps as Boulder creek sits in a basin. Here some interesting trivia. It turns out Gary Gragg recently bought a place that’s walking distance from my moms place. I’m going to have him over when I’m down as he wants Cherimoya. I think I told you we have about a dozen huge trees planted in 1987 and I think they are some of biggest in the county. It seems our little area has the perfect microclimate for them. Now all need to do is get more Avos planted!!! I called Ellen and decided to get 4 Reed and 4 Lamb in addition to the Palo D Oro, Nabal, Gillogly and Malama. Probably biting off more than I can chew but once you get the avocado bug it’s hard to shake it!
Thank you for this Zutano profile, it's always good to see your videos. I have a question regarding the Zutano as a seedling : Is it considered as a good rootstock ? And how does it compare to a Topa Topa or another well known rootstock ?
Thank you, Bellahsene. Zutano as a seedling rootstock has advantages and disadvantages. It tolerates cold and grows vigorously. However, it doesn't tolerate root rot or salinity as well as others.
Thanks for all of your videos Greg. I know you have a holiday and you have mixed thoughts on based on your website. Can you do a video about your holiday? I have had one for about a year and it's about 6 ft tall and pushing lots of new growth right now but not sure what to expect in terms of flowering. (I'm just up the road in south oc).
Greg I have a zutano seedling which has fruit do you think those seeds could be used as rootstock, or should I graft known zutano, The fruit looks like zutano
Which Avocado tree is blooming now? There is a strong and very thick sucker(like a big tree, 20ft after removing the tip) on my big Fuerte tree that we didn't remove based on the several professionals opinions and now its full of flowers and tiny avocados. The furerte flowers aren't opened and formed yet so I am sure it's not Fuerte. Do you know what it can be?
Might be rootstock. If so, could be a seedling, in which case it is unique and unnamed. Look forward to seeing what the fruit is like; that can tell you a lot.
@@gregalderdotcom Today I saw that some of the tiny avocados that were forming from flowers are drying and falling. They are at the size of the flower. What can cause this? This is happening on the big root sucker I told you about. The Fuerte flowers probably open next week.
Are they pure Mexican or just part Mexican? I wish I could get some Mexican avocado seeds from the USA that has an exporting license. Do you know anyone I can buy some Mexicola seeds off that are disease free and have an exporting license.
Can you tell me what avocado this is? I thought it was Pinkerton but its neck seems too undefined. It has a small-medium seed and is the flesh is very creamy and buttery. The fruit get very large and peak production is around Oct-Nov in Southern California. Or Perhaps it's just a Pinkerton variety with no neck? imgur.com/ipCB3VM
After years, a Hass didn't make it. But the rootstock is growing. I told my sister it might be a Zutano, which sounds like a pretty cool tree.
Thanks for profiling the Zutano. Was always curious. You must have or have access to many varieties given how many you're profiling. All to our benefit. Thank you, Greg.
Another great video. Many thanks. When listening I always bear in mind that you are in Southern California. Further North (and in my case in the South Island of New Zealand) the weather is cooler but temperate and Zutano behaves very differently. This year I picked my last Zutano on the 10th January which still took 10 days to ripen. The fruit had been on the tree for 13+ months.
Generally I pick Zutano from late October to early January. Some 50% of the fruit develop skin splitting/cracking and the bottom end has some anthracnose rot (?), but ripen fine: with these, perhaps 10% of the flesh is brown and is scraped off.
On picking the skin blackens as it matures. The flesh is a somewhat deeper yellow than in your example. The seed casing may cling to the flesh. Sometimes a tap root begins to develop. 13+ months is my limit: and other varieties are lining up to be enjoyed!
Agreed, it has a reputation for its somewhat light/insipid flavour: but this can be addressed by keeping the fruit on the tree for as long as possible. The commercial/technical literature suggests that varieties such as Zutano mature in 7-9 months (and are not viable/edible beyond that time), but in non-commercial climates like the South Island of New Zealand the fruit can stay on the tree and mature further during the Spring and early Summer while developing a richer flavour.
I greatly enjoy your reports. They are so refreshingly informative and positive.
Hi John, Thank you very much for adding these comments. They're very interesting and helpful.
Thanks for another video Greg. Coincidentally last night before seeing your video I was having a long talk about Zutano with a friend who has one growing in Boulder Creek in Santa Cruz Mountains. It’s a struggle up there bc of Redwood forest canopy and low winter temps as Boulder creek sits in a basin. Here some interesting trivia. It turns out Gary Gragg recently bought a place that’s walking distance from my moms place. I’m going to have him over when I’m down as he wants Cherimoya. I think I told you we have about a dozen huge trees planted in 1987 and I think they are some of biggest in the county. It seems our little area has the perfect microclimate for them. Now all need to do is get more Avos planted!!! I called Ellen and decided to get 4 Reed and 4 Lamb in addition to the Palo D Oro, Nabal, Gillogly and Malama. Probably biting off more than I can chew but once you get the avocado bug it’s hard to shake it!
Which of those varieties hold the promise to be of your liking the best?
Thanks for doing the zutano video.
thanks, good info...........................
Thank you for this Zutano profile, it's always good to see your videos.
I have a question regarding the Zutano as a seedling : Is it considered as a good rootstock ? And how does it compare to a Topa Topa or another well known rootstock ?
Thank you, Bellahsene. Zutano as a seedling rootstock has advantages and disadvantages. It tolerates cold and grows vigorously. However, it doesn't tolerate root rot or salinity as well as others.
Light taste is good, it's a nice change from a over bearing oily avo fruit.
Thanks for all of your videos Greg. I know you have a holiday and you have mixed thoughts on based on your website. Can you do a video about your holiday? I have had one for about a year and it's about 6 ft tall and pushing lots of new growth right now but not sure what to expect in terms of flowering. (I'm just up the road in south oc).
Got it, Scott. I'll try to get a Holiday video done soon. Thanks for the suggestion.
@@gregalderdotcom thanks! Not a lot of info out there since it's a relatively new!
Greg I have a zutano seedling which has fruit do you think those seeds could be used as rootstock, or should I graft known zutano, The fruit looks like zutano
Greg I’m curious as to where you get your Puebla avocados from ? Is there a fruit stand that you buy them from ?
Hi William, In some years you can buy Puebla avocados at Eli's Farm Stand in Fallbrook although the window for them has just passed for this year.
@@gregalderdotcom Greg thank you. It's one variety that I have always been interested in but have not had the opportunity to try it yet.
Which Avocado tree is blooming now? There is a strong and very thick sucker(like a big tree, 20ft after removing the tip) on my big Fuerte tree that we didn't remove based on the several professionals opinions and now its full of flowers and tiny avocados. The furerte flowers aren't opened and formed yet so I am sure it's not Fuerte. Do you know what it can be?
Might be rootstock. If so, could be a seedling, in which case it is unique and unnamed. Look forward to seeing what the fruit is like; that can tell you a lot.
@@gregalderdotcom Today I saw that some of the tiny avocados that were forming from flowers are drying and falling. They are at the size of the flower. What can cause this? This is happening on the big root sucker I told you about. The Fuerte flowers probably open next week.
That's normal and it can be caused by many factors, including incomplete pollination.
Thanks
Hi Greg What is the advantages of Zutano variety when it is use as arootstock ?
What temperature can a zutano go down to?
Might be worth while getting one 🤔
I live in a cool temperate zone in Australia.
Are they pure Mexican or just part Mexican? I wish I could get some Mexican avocado seeds from the USA that has an exporting license. Do you know anyone I can buy some Mexicola seeds off that are disease free and have an exporting license.
I live near the place it was bred and it gets down into the low 40 high 30’s and the avocado orchards never look phased
👍♥️🇺🇸
Just got a zutano on sale from Home Depot for 35 bucks !!! 🙂
me too. thats all the avocado's they had!
Can you tell me what avocado this is? I thought it was Pinkerton but its neck seems too undefined. It has a small-medium seed and is the flesh is very creamy and buttery. The fruit get very large and peak production is around Oct-Nov in Southern California. Or Perhaps it's just a Pinkerton variety with no neck? imgur.com/ipCB3VM
Maybe Fuerte.
El zurano en España tiene fama de malo. Y en este vídeo se le ve buena pinta
Dimana untuk beli bibit alpukat zutano
do you have booth 7 sir?
Sorry, I don't.
Hi 👋 ❤️❤️