In France it's generally Hass that you see at the supermarket or greengrocer. It's 50/50 when you cut it open, whether it's spot on, or a disgusting mess for the compost.
Ditto in 🇨🇦. Disappointing when you cut them open. Sometimes they go from hard to rotten. Yet, eureka! Sometimes, you get a perfect one and it makes your day!
A few hints that have helped me: If you buy them when they're still a bit green, they'll be ready when they've turned dark for a day or two, dependng on how warm it is in your kitchen. They should be dark, but if you take off the stem, it should still be green underneath. You can put them in the fridge if you aren't going to eat them right away and they'll keep for a few more days. And don't scoop out the flesh with a spoon. Cut them in quarters and you can peel the skin away. It's much easier and if there's a bad spot, it'll stick to the and peel away from the good part.
You don't 😭 the heat, humidity and bugs kill me every time the only nice thing you know is winter is never really cold and harvest season means people are selling these things for cheap on the side of the roads
In 🇯🇲, the Jala avocado (or pear, as we call it) is the order of the day. Melts in your mouth. It is really big. So, you end up giving plenty away, because you can’t eat them all when they get ripe on your tree! Never knew the technical name. Jala sounds rather regal…a name truly befitting of this most delicious fruit! 🥑 💚😋
These are the avocados I ate as a child in New York before Haas avocados began to dominate the market. When they came in, the “gourmets” badmouthed the Jala avocados as watery and tasteless and they became harder to find, unless you lived in a Caribbean neighborhood.
In Aotearoa New Zealand, people planted avocados a long time ago and now they're huge trees. Used to live off them as a poor university student in Tamaki Makaurau Auckland. All I needed was Vogels toast on special at the local Countdown, and I was in for a good week's eating.
We’ve got all those here in Colombia. Everyday you find people selling them on the streets, at the supermarkets at $2 or 2.50 dollars the biggest. Its weight is almost 600 or 700 grs. There are also small avocados at less than a dollar. They are so creamy, buttery, soft. We eat it with soups or something traditional called “Sancocho de gallina”. It’s so delicious, the perfect combination. Thank you for these videos, chef. Greetings from Colombia!
South Central Texas has soil and climate that is conducive to growing avocados. Where I live, a type called "Wilma" is grown in backyards. The fruit is ready for harvesting during the summer. In the Rio Grande Valley, the "Winter Mexican" is the most popular. The fruit is ready in December. Some people grow both types and have fresh avocados during summer AND winter.
Abacate brasileiro 🥑🇧🇷 . I remember my childhood in Brazil, where mommy used to mix: avocado, milk, sugar and bananas for breakfast! So yummy! Rest in peace mom ❤️ thanks for all!!!
In france, hass are the most commonly seen (in supermarkets) but in asian stores or tropical stores you can find massive Jala avocado's, and they are a creamy, flavourful delight indeed. My fave
In Missouri, USA , we exclusively get Hass. Normally small, hard, something you must let "ripen" to eat at home. 50/50 shot at that though. Wish we had Jala's...😊😊😊
Do you have a local Asian/Latin market by chance? I frequent mine for veg and fruit I would never find elsewhere-you’ll be surprised at the quality of avocado/Chile/onion and priced how it should be too
Apparently there’s about 8 varieties of avocado in the PH! Evergreen types and the ones that turn purple when ripe too. We have an avocado tree in our backyard (pluwang type i think) and the fruits can grow as big as 2 kg!
I really like the avocado’s from California called Calvo. I do believe that’s more of a brand name than the type of avocado; they are very buttery and oh so delicious. Seems like they are quite impossible to get here in Colorado any more, nothing but Haas for the last 10+ years.
My Cuban grandparents wouldn’t buy anything but an avocado similar to Jala because it reminded them of Cuba…and boy was I happy to relive that with them when they sliced that up over a plate of rice, a fried egg topped with a sprinkle of salt and sliced bananas 👨🏽🍳🤌💋 Te extraño abuelama ❤️
Growing up in Zululand, South Africa the Jala or Butter-Pear grows in just about every yard and readily avaliabe at every road side vendor. A bit of S&P and a dash of vinegar on toast 😋
I seriously doubt you have the Jala variety in South Africa. The Jala was developed in Queensland, Australia from a seed of an unknown tree 30 years ago. It has only very recently been commercially grown in Australia and hasn't even hit supermarkets here yet.
Andy whats your favourite market/ green grocer to go to on the Sunny Coast ? I find we aren’t very spoilt for choice here on the coast for good markets and quality Asian supermarkets specialty stores would be cool if you could do some videos about where to shop on the sunny coast for fresh veggies herbs the markets etc. Asian stores.
Sharwill is also known as fuerte, from number 4 producing country in the world Kenya. We have other varieties as well such as Linda,pinkertone, duke, jumbo. Hass is mainly grown for export and others like fuerte for oil.
I believe in Brazil we have at least three other varieties, and in a lot of cities when the season comes, we can pickup in the streets. Only Hass it’s usually expensive and, for some reason, people call it only “avocado” 🤷🏻♀️😂
I love the small Hass avos the best, I reckon the flavour of the Hass variety is usually better. Next would be Shepherd; not a fan of Reed because I always seem to get a watery flavourless one. Haven’t tried a Jala but thinking they would be too big unless doing something for a few people. Will have to give it a go. Interesting 😊
The Hass is very common in the Nether as well, as well as basically the only one I've eaten so far. How it tastes varies very strongly, not just regarding how ripe it is, but also regarding how I've prepared it. (I've been pan-frying them fairly frequently as of last year, and they're the best with sweet soy sauce.)
I prefer Hass. I tried one of the other avocado varieties, the larger type (Don't know which one), I made guacamole but it just tasted sweet no matter what I did. I like the Hass avocado because of its mildness. It's a blank canvas so I can make it taste however I want.
I’m Brazilian and have been in Australia for 15 years, we just moved to the Sunny Coast and I was sooo stocked to find Jala avo in my local IGA… after 15 years I’m gonna eat the avocado I grew up eating… I’ve been patiently waiting for it ripen ❤️
Thank you 🙏 we are doing our lap around Aussie, and have come across these avo’s and not knowing there names!! They are definitely worth it… Not going back to Hass! I’ve not seen these in WA, they are a first! ❤❤
In the UK, we only have Hass avo's. Can't even find alternatives at dedicated greengrocers or farm shops. Just have to find the largest Hass I can find and make do. Sometimes, I cut into it and it's got the texture of wood. And it's very fibrous. Sometimes, it's lovely and buttery and makes for great eating.
Fun fact, Hass avocados originate from a single tree in California and are the most widely sold avocado in the world. I also remember hearing that every Hass avocado is genetically identical, but I am unsure about that
I grew up in southeast Florida, my best friend across the street had an avocado tree, those were that big too! Her mom taught us to make cucumber tomato and avocado salad, still do to this day! Deeeelicious! ❤
Here in Eastern Canada, the Hass avocado is also the most common. A couple of times ive had either the Jala or Reed (im not sure which). Like you said, it was by far the most delicious avocado compared to the common Hass. Thanks Andy for letting me know the species names! Im definately gonna source some!
You have inspired me to find avocados. I normally get Hass because that's what is in the grocery store. I'm the only one who eats them, but I would love to try that massive one. I may have to get a few and try to grow them. Holding off on it until we're sure about where we're going to live. Costa Rica is sounding pretty nice.
My parents usw a seevice that brings fruits and veg directly from the mediterranean instead of having being picked super unripe and shipped through grocers and whatnot, and they had this typw of avocado called Bacon avocado when they're in swason in Spain. Hands down biggest and most delicious avocado I've ever had. A true blessing as someone from Sweden.
I was a bit spoilt working the mango and avo industry for a few years. We grew predominantly Shepard avocados and a variety called Pinkerton which were huge but rather watery. Can’t beat riding the quad down the orchard rows picking a couple for yourself lol
Here in Southern California, you can find Hass avocados generally 4 for $5, but I've seen them as low as 50 cents each on sale. I like to get them super unripe so they can ripen at home to perfection, then stick them in the fridge til I use them.
Hass definitely - spreads so smoothly on a sandwich and tastes strong enough that you can pick it out but mild enough so that it compliments everything
Fun fact: A Japanese chef couldn’t replicate the creamy texture of tuna in California. The creamy texture comes from the tuna belly, but the cut wasn’t available that time. Hence, he was able to recreate it with avocados. He used real crab meat and avocados. Hence, the creation of the California roll. Idk if it’s real, but that was the anecdote passed down here in LA, by a chef 45 years ago.
Dad grew his tree in his Florida garden from seed, and it gave us beautiful large creamy avocados (he did likewise with mangoes and ackees). R.I.P. Dad. Now I buy a baggie of Hass organic to ripen then smoosh, and one or two larger lovelies to serve up sliced as a side.
In NZ, just got a new variety (buy direct) Gem, similar size and tastes like the Reed, but ripens like the Hass so you know when ready by the colour, bred to take longer to oxidise when cut ...although who only uses half an avo...., awesome ;)
Hass in the pacific northwest, California had a few more variety but I grew up in Hawaii and could get avocado the size of your head. Can't remember the varieties anymore but the tropics have some great avo
We have Pollock avocados in T&T 🇹🇹 and the other Caribbean islands. In my opinion, it's the best avocado, hands down. I'm not sure if it's the same as Jala. The colour of the Jala flesh looks lighter, but I dont know if that's just the video. The imported avocados are so watery. When i eat them, I often feel sad for people who have never had a good ripe Pollock avocado with pelau, ripe plantain, and a simple fresh salad, or with bread sprinkle with salt and some lime pepper sauce.🤤 Food just hits differently in the Caribbean.
In Brazil I reckon all we have is the Jala. Hass would absurdly expensive. Jala is a tad sweet as well, so my favorite way of having it is in a smoothie.
My grandfather had an orchard with Mexicola Grande avocados (located in the semi arid mountainous region of Northern Mexico). Still My favorite, but I've not found them anywhere here in U.S. They are a small black fruit with a skin so thin that we'd eat it, too.
Andy, I appreciate the avocado info but PLEASE tell me more about that Nakiri knife you were using!🙏🙏 I bet you've got a wicked knife collection! Show us the steels brother!
Here in Brazil 🇧🇷, the Jala one (we call it Abacate only) is the most common to find, either in supermarkets or in trees. The "classic" avocado is more expensive and harder to find, and honestly, the Jala one is way better
In Indonesia we have this variety that is close or maybe the same(?) with the Jala that you shown, here we call it butter avocado. I have the tree in my back garden and it produced a lot of fruits that the main branch couldn't even support its own weight. My parents planted it from seed and it only start producing after 15 years.
here in south Florida we don’t grie Haas, they don’t like the humidity , but our Jala and many other varieties including Donny, catalina are huge , over 1 kilo often and totally delish . in peak season ( august sept ) the smaller ones sell for as low as $1 each
Hass avacados are known in the supermarkets. I didn't know there was different varieties of avacados. I only know of the Hass avacados. Thanks Andy. I'm pretty sure my farmers market won't have them. I go family own farm houses all the time and I don't see those avacados. I do live in America of California so I don't think I will find these avacados anywhere. But I guess I can go online
Being from Southern California it's usually Hass avocados & Bacon avocados I think are the most common. I've stumbled across a few Reeds. We prob have other varieties at markets though. Certainly not lacking of avocados in this state lol
I made my mother laugh (which is nearly impossible) by pointing to a salespaper that said “big hass avocados”. I told her “they have big ass avocados for sale”, fully expecting a smack in the mouth. Still proud of myself for that one.
We have one in the US that I just see called Florida avocado that looks very similar to your Jala that I really like. Hass is the most common one here though. Not sure what the variety is called but one of the tastiest I've ever had was labeled mini and they just looked like Hass but about half the size, very flavorful
In NY, we have the Haas avocado and occasionally we can find the Florida avocado which is about as big as your Jala, it has a shiny smooth skin, but the flavor is lacking, the flesh is light and doesn't have the fat in it. The Brazilians and the Islanders use them to make smoothies rather than eat them straight.
Australia is culinary hacks... Being at the crossroads of every other culture's both culinary and agriculture resources is like building on the nether roof
In the usa, we either get the hass avocados from mexico or the florida avocados from florida. Since they grow in florida in addition to the carribean, they are cheaper because they don't have to be imported like the hass are, the fact that they are twice as big is also a bonus. I don't really notice a difference in flavor though.
In France it's generally Hass that you see at the supermarket or greengrocer. It's 50/50 when you cut it open, whether it's spot on, or a disgusting mess for the compost.
Same in Germany. Almost only Hass with very wonky quality levels.
Ditto in 🇨🇦. Disappointing when you cut them open. Sometimes they go from hard to rotten. Yet, eureka! Sometimes, you get a perfect one and it makes your day!
Same in 🇧🇻.
Same in the UK, occasionally Ettinger. Hass are far superior out of the two.
A few hints that have helped me:
If you buy them when they're still a bit green, they'll be ready when they've turned dark for a day or two, dependng on how warm it is in your kitchen. They should be dark, but if you take off the stem, it should still be green underneath.
You can put them in the fridge if you aren't going to eat them right away and they'll keep for a few more days.
And don't scoop out the flesh with a spoon. Cut them in quarters and you can peel the skin away. It's much easier and if there's a bad spot, it'll stick to the and peel away from the good part.
I'd love to live in a climate where this type of food grows organically.
Yea, Ireland's avocado crop is lacking a bit. 😅
You don't 😭 the heat, humidity and bugs kill me every time the only nice thing you know is winter is never really cold and harvest season means people are selling these things for cheap on the side of the roads
If you can take on the Cartles, it’s Mexico for you then 😂
As a Bangladeshi (the most fertile country in the world), there are cons to that. Humidity, Heat and Rain is no joke here
@@BradenAbyssCalifornia is the largest avocado producer, so no need to handle cartels.
In 🇯🇲, the Jala avocado (or pear, as we call it) is the order of the day. Melts in your mouth. It is really big. So, you end up giving plenty away, because you can’t eat them all when they get ripe on your tree! Never knew the technical name. Jala sounds rather regal…a name truly befitting of this most delicious fruit! 🥑 💚😋
Yep, pears in the Caribbean.
Beautiful comment. Thank you.
These are the avocados I ate as a child in New York before Haas avocados began to dominate the market. When they came in, the “gourmets” badmouthed the Jala avocados as watery and tasteless and they became harder to find, unless you lived in a Caribbean neighborhood.
Bro pear is a different fruit
@@shauryamukherjee8273 Avacado Pear. Ever heard of it?
In Aotearoa New Zealand, people planted avocados a long time ago and now they're huge trees. Used to live off them as a poor university student in Tamaki Makaurau Auckland. All I needed was Vogels toast on special at the local Countdown, and I was in for a good week's eating.
We’ve got all those here in Colombia. Everyday you find people selling them on the streets, at the supermarkets at $2 or 2.50 dollars the biggest. Its weight is almost 600 or 700 grs. There are also small avocados at less than a dollar. They are so creamy, buttery, soft. We eat it with soups or something traditional called “Sancocho de gallina”. It’s so delicious, the perfect combination. Thank you for these videos, chef. Greetings from Colombia!
South Central Texas has soil and climate that is conducive to growing avocados.
Where I live, a type called "Wilma" is grown in backyards. The fruit is ready for harvesting during the summer.
In the Rio Grande Valley, the "Winter Mexican" is the most popular. The fruit is ready in December.
Some people grow both types and have fresh avocados during summer AND winter.
That's at least a deposit on 2 houses there
Biggest flex Ive ever seen on this channel tbh
Are they that expensive?
Nah lol it's making fun of the classic "young ppl these days could buy houses if they weren't spending so much on avacado toast" bit@@actionboi05
So, houses are really cheap?
They like $1-3 AUD depending on season and what state you're in.
Abacate brasileiro 🥑🇧🇷 . I remember my childhood in Brazil, where mommy used to mix: avocado, milk, sugar and bananas for breakfast! So yummy! Rest in peace mom ❤️ thanks for all!!!
I’ve never heard of that combination before, but it sounds so good!
In Brazil avocado is actually eaten sweet. Want to scare a Brazilian? Suggest sprinkling salt on an avocado hahahaha
@@walysonvelascodeazevedo8441 good thing to know. Thanks!
My mom makes it for me too❤️ Im sorry for your loss💔
I do love the casual Crocodile Dundee reference.
In the US, there's usually either the Hass or bigger Dominican/Florida Avocados 🥑. The Hass are usually creamier and more buttery.
I heard during avocado season, all the avocados are two steps ahead.
I understood that reference 😂
Aye and they are
250 pounds of lost Avacado
@@PomForCalm what's the reference?
Aussie here. Love a Shepard avocado but short growing season so don’t get to eat too many. Will look out for the Jala though.
In france, hass are the most commonly seen (in supermarkets) but in asian stores or tropical stores you can find massive Jala avocado's, and they are a creamy, flavourful delight indeed. My fave
In Missouri, USA , we exclusively get Hass. Normally small, hard, something you must let "ripen" to eat at home. 50/50 shot at that though. Wish we had Jala's...😊😊😊
I get those and they go from hard to spoiled, with no in between lol
Do you have a local Asian/Latin market by chance? I frequent mine for veg and fruit I would never find elsewhere-you’ll be surprised at the quality of avocado/Chile/onion and priced how it should be too
Get saplings of dif varietals dominate your local farmers markets in 2-10 yrs
Apparently there’s about 8 varieties of avocado in the PH! Evergreen types and the ones that turn purple when ripe too. We have an avocado tree in our backyard (pluwang type i think) and the fruits can grow as big as 2 kg!
The jala is my absolute favorite! I first tried these in Ghana! 😋😋
Remember, if you enjoy avocados, don't forget to eat the pit so you can help the tree replicate.
It's easier for me to put the seed in my bottom💀
@@deonleonard8894 i glue a little coloured gem to it first. Makes me feel rich as those to buy are well expensive 😂
@@jamiewebb774 lmao
@@deonleonard8894do you wear a kilt or what?
@@tropicalsnow 🤣🤣🤣
My favorite avocado for eating grew in my grandmother’s backyard ….Thank you, Chef!
I really like the avocado’s from California called Calvo. I do believe that’s more of a brand name than the type of avocado; they are very buttery and oh so delicious. Seems like they are quite impossible to get here in Colorado any more, nothing but Haas for the last 10+ years.
My Cuban grandparents wouldn’t buy anything but an avocado similar to Jala because it reminded them of Cuba…and boy was I happy to relive that with them when they sliced that up over a plate of rice, a fried egg topped with a sprinkle of salt and sliced bananas 👨🏽🍳🤌💋 Te extraño abuelama ❤️
Growing up in Zululand, South Africa the Jala or Butter-Pear grows in just about every yard and readily avaliabe at every road side vendor. A bit of S&P and a dash of vinegar on toast 😋
Nostalgia! 🇿🇦
I seriously doubt you have the Jala variety in South Africa. The Jala was developed in Queensland, Australia from a seed of an unknown tree 30 years ago. It has only very recently been commercially grown in Australia and hasn't even hit supermarkets here yet.
@@garywaddell1343 the Saffa varietal's name is Fuerte, locals call it Butter avo and it is very similar to the Jala
@bernicebecker1852 thanks for the correction
@garywaddell1343 my bad looks very much the same
“A little bit of black on the skin ain’t gonna hurt anyone”
“:( 👴🏻”
Bet you don't say that kind of stuff irl 😂
Unless it's skin cancer
Melanoma?
Oh shut up lmao
Andy, one of the best tasting Australian avocados are the Shepherd variety, super tasty 😋
Where I live, we have Avocados. If you asked "which kinds do you have?" you'd get a looooooong look and the answer: "Avocados."
Jala Avocados are a new breed and they look freaking promising. Can't wait to have them here too.
Andy whats your favourite market/ green grocer to go to on the Sunny Coast ? I find we aren’t very spoilt for choice here on the coast for good markets and quality Asian supermarkets specialty stores would be cool if you could do some videos about where to shop on the sunny coast for fresh veggies herbs the markets etc. Asian stores.
Jala just made international news for being a super avocado and already Andy has a shirt on one. Nice job Andy
Crazy that i saw an article about jala avocados yesterday and today andy releases a video about using them!
Can't wait. Hopefully it come to Sydney soon. 🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺
Mostly Hass here in Florida. We also have Fuerte. They're kinda bland, much prefer the Hass. I'd love to try your varietals!
Down in Vic we only have Sheppard's and Hass, Sheppard's so much nicer but Hass is more common
Awesome! Been waiting for this series to be back!
Sharwill is also known as fuerte, from number 4 producing country in the world Kenya.
We have other varieties as well such as Linda,pinkertone, duke, jumbo. Hass is mainly grown for export and others like fuerte for oil.
Would love to try the Jala avocado. We generally only see Hass and Caribbean varieties in central Canada.
I dont know what kind of avocado i have in my country
But as far as i know
It usually used for sweet dessert and juice
I believe in Brazil we have at least three other varieties, and in a lot of cities when the season comes, we can pickup in the streets. Only Hass it’s usually expensive and, for some reason, people call it only “avocado” 🤷🏻♀️😂
I love the small Hass avos the best, I reckon the flavour of the Hass variety is usually better. Next would be Shepherd; not a fan of Reed because I always seem to get a watery flavourless one.
Haven’t tried a Jala but thinking they would be too big unless doing something for a few people. Will have to give it a go.
Interesting 😊
I'd love to see more videos about varieties of each fruit & veg!
The Hass is very common in the Nether as well, as well as basically the only one I've eaten so far. How it tastes varies very strongly, not just regarding how ripe it is, but also regarding how I've prepared it. (I've been pan-frying them fairly frequently as of last year, and they're the best with sweet soy sauce.)
İn turkey, we prefer hass avacado and fuerte avacodo bec. They ar so delicous and oily
A few years ago in Brazil the "Jala" was the only one we Knew. It's call ABACATE, sweeter than the ordens, a little sugar and lemon Juice, the best.
Andy's guide to avocado. Love it!
The jala and the reed which are the most commond in Venezuela....deliciosos 😋😋😋
In Martinica WE have really good avocados only with green skins and the skin turn burgundy
I prefer Hass. I tried one of the other avocado varieties, the larger type (Don't know which one), I made guacamole but it just tasted sweet no matter what I did. I like the Hass avocado because of its mildness. It's a blank canvas so I can make it taste however I want.
Coming from Corpus Christi, TX here! Hass is definitely the common one, but I'd love to get my hands on the other varieties!
The big ones are common in the northern part of South America, mostly Colombia and Venezuela
I’m Brazilian and have been in Australia for 15 years, we just moved to the Sunny Coast and I was sooo stocked to find Jala avo in my local IGA… after 15 years I’m gonna eat the avocado I grew up eating… I’ve been patiently waiting for it ripen ❤️
Thank you 🙏 we are doing our lap around Aussie, and have come across these avo’s and not knowing there names!! They are definitely worth it…
Not going back to Hass!
I’ve not seen these in WA, they are a first!
❤❤
In the UK, we only have Hass avo's. Can't even find alternatives at dedicated greengrocers or farm shops. Just have to find the largest Hass I can find and make do. Sometimes, I cut into it and it's got the texture of wood. And it's very fibrous. Sometimes, it's lovely and buttery and makes for great eating.
Fun fact, Hass avocados originate from a single tree in California and are the most widely sold avocado in the world. I also remember hearing that every Hass avocado is genetically identical, but I am unsure about that
Ours in Tesco UK are tiny, taste pretty good though
I grew up in southeast Florida, my best friend across the street had an avocado tree, those were that big too! Her mom taught us to make cucumber tomato and avocado salad, still do to this day! Deeeelicious! ❤
Here in Eastern Canada, the Hass avocado is also the most common. A couple of times ive had either the Jala or Reed (im not sure which). Like you said, it was by far the most delicious avocado compared to the common Hass. Thanks Andy for letting me know the species names! Im definately gonna source some!
You have inspired me to find avocados. I normally get Hass because that's what is in the grocery store. I'm the only one who eats them, but I would love to try that massive one. I may have to get a few and try to grow them. Holding off on it until we're sure about where we're going to live. Costa Rica is sounding pretty nice.
You heard it here first folks "a little bit of black on the skin ain't gonna hurt anyone"
Public relations Andy.
The best IMO avocado is the Fuerte variant in South Africa.
It's skin is so thin you can almost peel them off.
My parents usw a seevice that brings fruits and veg directly from the mediterranean instead of having being picked super unripe and shipped through grocers and whatnot, and they had this typw of avocado called Bacon avocado when they're in swason in Spain.
Hands down biggest and most delicious avocado I've ever had. A true blessing as someone from Sweden.
Love the Reed avocados, I find they have a nuttier taste.
I was a bit spoilt working the mango and avo industry for a few years. We grew predominantly Shepard avocados and a variety called Pinkerton which were huge but rather watery. Can’t beat riding the quad down the orchard rows picking a couple for yourself lol
Here in Southern California, you can find Hass avocados generally 4 for $5, but I've seen them as low as 50 cents each on sale. I like to get them super unripe so they can ripen at home to perfection, then stick them in the fridge til I use them.
Hass definitely - spreads so smoothly on a sandwich and tastes strong enough that you can pick it out but mild enough so that it compliments everything
I love everything about avocado ❤
Fun fact: A Japanese chef couldn’t replicate the creamy texture of tuna in California. The creamy texture comes from the tuna belly, but the cut wasn’t available that time. Hence, he was able to recreate it with avocados. He used real crab meat and avocados. Hence, the creation of the California roll. Idk if it’s real, but that was the anecdote passed down here in LA, by a chef 45 years ago.
Dad grew his tree in his Florida garden from seed, and it gave us beautiful large creamy avocados (he did likewise with mangoes and ackees). R.I.P. Dad. Now I buy a baggie of Hass organic to ripen then smoosh, and one or two larger lovelies to serve up sliced as a side.
In NZ, just got a new variety (buy direct) Gem, similar size and tastes like the Reed, but ripens like the Hass so you know when ready by the colour, bred to take longer to oxidise when cut ...although who only uses half an avo...., awesome ;)
Hass in the pacific northwest, California had a few more variety but I grew up in Hawaii and could get avocado the size of your head. Can't remember the varieties anymore but the tropics have some great avo
I’ve only had the Jala once here in the States and I really liked it! But I’ve had some really good hass as well!
Hass is the common variety here in the US of A. But your description of the jala makes me want to try it!
But that's me 🥺I way so much that I bruise myself under my weight 😭😂❤
My condolences
We have Pollock avocados in T&T 🇹🇹 and the other Caribbean islands. In my opinion, it's the best avocado, hands down. I'm not sure if it's the same as Jala. The colour of the Jala flesh looks lighter, but I dont know if that's just the video.
The imported avocados are so watery. When i eat them, I often feel sad for people who have never had a good ripe Pollock avocado with pelau, ripe plantain, and a simple fresh salad, or with bread sprinkle with salt and some lime pepper sauce.🤤
Food just hits differently in the Caribbean.
I think the Jala also known as a 'Florida Avocado's over here in the states. Love those ones, Hass are the most common here
In Brazil I reckon all we have is the Jala. Hass would absurdly expensive. Jala is a tad sweet as well, so my favorite way of having it is in a smoothie.
My grandfather had an orchard with Mexicola Grande avocados (located in the semi arid mountainous region of Northern Mexico). Still My favorite, but I've not found them anywhere here in U.S. They are a small black fruit with a skin so thin that we'd eat it, too.
JALA! 🎉🎉🎉🎉 THEY'RE THE BEST WITH A LITTLE SALT! The Caribbean and Florida have them all over. So delicious
Cool avocados😅
Andy, I appreciate the avocado info but PLEASE tell me more about that Nakiri knife you were using!🙏🙏
I bet you've got a wicked knife collection! Show us the steels brother!
He has already shown his collection
Here in Brazil 🇧🇷, the Jala one (we call it Abacate only) is the most common to find, either in supermarkets or in trees. The "classic" avocado is more expensive and harder to find, and honestly, the Jala one is way better
The GEM Avo is a new variety in NZ and the best I have had here. Tastes more like a Reed but ripens like a Hass.
In Indonesia we have this variety that is close or maybe the same(?) with the Jala that you shown, here we call it butter avocado. I have the tree in my back garden and it produced a lot of fruits that the main branch couldn't even support its own weight. My parents planted it from seed and it only start producing after 15 years.
here in south Florida we don’t grie Haas, they don’t like the humidity , but our Jala and many other varieties including Donny, catalina are huge , over 1 kilo often and totally delish . in peak season ( august sept ) the smaller ones sell for as low as
$1 each
Butter pear 😋
Hass avacados are known in the supermarkets.
I didn't know there was different varieties of avacados.
I only know of the Hass avacados.
Thanks Andy. I'm pretty sure my farmers market won't have them. I go family own farm houses all the time and I don't see those avacados.
I do live in America of California so I don't think I will find these avacados anywhere.
But I guess I can go online
Here in 🇰🇪, the Hass is without a doubt the most common though unless I'm using them as an ingredient, I like the Fuerte for the texture.
Being from Southern California it's usually Hass avocados & Bacon avocados I think are the most common.
I've stumbled across a few Reeds.
We prob have other varieties at markets though. Certainly not lacking of avocados in this state lol
Could ya make some chitterlings, please. 😊🙏 We love the Jala when available! ❤
I made my mother laugh (which is nearly impossible) by pointing to a salespaper that said “big hass avocados”. I told her “they have big ass avocados for sale”, fully expecting a smack in the mouth. Still proud of myself for that one.
We have mostly the haas variety here. They are delicious with a smidge of salt. I love them❤🥑
He has a small fortune in avocados.
I'm lucky to have a neighbor with trees that I trade fish with.
We have one in the US that I just see called Florida avocado that looks very similar to your Jala that I really like. Hass is the most common one here though. Not sure what the variety is called but one of the tastiest I've ever had was labeled mini and they just looked like Hass but about half the size, very flavorful
Nice...we only have the Hass avocado in the supermarkets. If we're lucky, sometimes the Fuerte in the green groceries.
As a cashier in america i am learning there are more than Hass avocados and "organic" which i presume, are also Hass avocados but grown "organically"
Like the ones in Jamaica. Like butter....😋
As someone who grows these avo's, you can't beat Sharwill imo
In NY, we have the Haas avocado and occasionally we can find the Florida avocado which is about as big as your Jala, it has a shiny smooth skin, but the flavor is lacking, the flesh is light and doesn't have the fat in it. The Brazilians and the Islanders use them to make smoothies rather than eat them straight.
Australia is culinary hacks... Being at the crossroads of every other culture's both culinary and agriculture resources is like building on the nether roof
In the usa, we either get the hass avocados from mexico or the florida avocados from florida. Since they grow in florida in addition to the carribean, they are cheaper because they don't have to be imported like the hass are, the fact that they are twice as big is also a bonus. I don't really notice a difference in flavor though.
Bro looking skiinnnnyyy 💪
I'm from the USA, and the most common avacado here is the Hass. But i have had the Jala before, and i really prefer them to any other avocado. ❤❤❤
I love these videos! I wish Austrailians were real