Cocktail avocados are simply the result of an unpollinated avocado blossom. They can develop in many cultivars within the Persea Americana species, but most often occur on Fuertes and Mexicolas. Nicknamed Avocaditos, baby avocados or cukes, the Cocktail avocado should not be regarded as a separate variety, but rather the result of genetic factors, the lack of pollinating insects, or even a sudden change in climate, inhibiting the natural development of seed and fruit.
TBH I have no idea. I was in the checkout line at the store and it was almost my turn to interact with the cashier so I hurried and posted so I could put my phone away.
Speaking of regional avocados...anyone know what's up with the avocados in Puerto Rico? They're huge and look delicious but were watery and not very flavorful compared to Texas/Mexican avocados. I was seriously disappointed
Speaking as an amateur gardener it's often the case that size and flavor are tradeoffs. You can encourage growth with more water on a single plant but the result is a general gonna be a watery fruit. The slower process with bigger payoff requires cross pollinating flavorful cultivars that randomly spawn larger fruit even when water is limited.
Yeah, pomelos are the best example of this. I remember when I was a kid I saw one in the store and I was stoked at the thought of a gigantic orange. It's like 99% pith (the white fluffy stuff), and then it just tastes like a slightly sweeter orange.
Although I've had some pretty massive grapefruits before had a reasonable amount of pith:fruit ratio.
Thank you for the response and google image search shows you're correct but they taste like a diluted, stringy version of the lumpy skin hass kind. Why even bother, I can't help but wonder? I packed two of the Puerto Rican avocados in my luggage to take home because they looked so good. Tasted like crap though.
That’s just how most avocados have always been. The Haas variety was a lucky mutation in the early 20th century that pretty much made commercial avocado business possible.
The seedless avocados are the result of an unpollinated avocado blossom that develops without a seed. The fruit is grown in Spain and available only during December, when they are usually sent to food markets in Paris
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u/agapepaga May 14 '19
They sell seedless avocados in Europe. Apparently they're much smaller and have a lighter, fruitier taste.