This isn't about avacados but have you had victoria plums cause if you have not I can send you some during the summer because me and my family grow them?
When I was in the Philippines on Boracay Island, I got an avocado smoothie at a vendor. to my surprise, the smoothie was pink. I had the vendor show me the fruit and not only was it a partially red avocado, it had pink flesh in the inside. To this day I have never seen anything like that. Have you ever seen or heard of anything like that, Jared?
I’ve had these red avocados, though they were not labeled as such. I bought them at a Mexican supermarket in Dallas, where they were simply labeled “aguacates” (“avocados”). The ones I had were smaller than the one in the video, and they tasted more like the buttery “Hass” type than the fruity “Florida” type. They were good.
I think he is eating one of those "Genetic red only" brands... But the red ones occur naturally. but yea Im sure some fruit grower 30 years ago decided to take some red avocado seeds and breed them to be quite red
Haven't tried the red skinned as of yet, but here in Florida we have at least 100 different varieties of avocado, including the Haas. Jared, if you get down here again and get a chance to go to Pine Island Nursery in Homestead, they have many different varieties. They even have one that has a smooth metallic silver skin to it. They are about the size of a small Roma tomato, yes, smaller than a Haas, but they have a really nice flavor to them. Pine Island nurseries even sells some of their fruits when they are in season as well as the plants.
Had no idea there was red avocados. When you opened it up it definitely had a different looking texture to it then a regular avacado. Very cool. Thanks for sharing!
Here in the Philippines, we have all 3 types you mentioned in this video but this red/purple skinned one is the more common one. Your opinion on it makes a lot of sense since the norm for avocados in Filipino cuisine is to use it for sweet recipes - ice cream, ice candy, smoothies to name a few, although the one you have looks almost over ripe. Even the green ones (typically called the Evergreen variety here) are used for the same purposes, despite it's lower fat content. It's not unknown to use them in savory dishes, but it's not the norm and very seldom done, and only due to influence by foreign cuisines.
We here in the caribbean have a few of these trees around. We often grow the from seed and this is what we get sometimes, and yes they are really good.
Avocado seeds don’t produce trees that has fruit that tastes as good as the parent tree. You would have to plant hundreds if not thousands of seeds to get a new tree with good tasting fruit. Avocados are grafted from existing good tasting trees, just like apples. Unless this species breaks the rule for how avocados reproduce, you’re mistaken or exaggerating.
@@OkNoBigDeal that's not true. That's only with hybrids first of all and second, you can get a hundred plants better than the best you've ever had, they call it pheno hunting to find the best tasting fruit from all the trees and reproduce that tree instead of the others!
@@OkNoBigDeal also when your talking about native populations their so diverse it wouldnt even matter. You are thinking of domesticated hybrids not producing pure hybrid offspring. These are landrace so all offspring are also landrace , there isn't any hybridization within a single land race
@@GoldenBoy-et6of there’s a reason why they are domesticated and heirloomed, because they taste gross or are barely edible otherwise in the wild. Still skeptical that every tree out there is great tasting.
I find that Hass avocado skins often have a purple to dark red tint, so a red one like this makes sense. Would be cool if that continued into the flesh, either a fully redish flesh or a gradient from the red outer part to a green inner part! The flesh on this red variety looks more transparent in a way, almost like a cloudy jelly, really interesting!
Just purchased one here from a Jacksonville, FL Publix store today (23 May 2023); Brooks Tropical decal on it. $3.99 each. Also purchased some Hall avocados too...
Im from Florida and I am PRO florida avacado.. My mom is in the middle. I think florida is better because its lighter and you can eat more and not quite as calorie dense. This channel has opened up my eyes to fruits.. I love it man.. LOVEEEE IT
My guess (based on the look and your description) is that the Red avocados have shorter fat chains than the Hass varieties, which would make them softer and more spreadable without sacrificing the deliciousness of a high fat content.
Gotta wonder just how high Miami Fruit's sales spike every time you review some fascinating, unknown thing that they sent you... XD May this be a long and fruitful relationship!
Unfortunately Miami fruit Is a huge scam and they delete honest reviews. I've wasted over $500 at Miami fruit on hard as a rock dark green unripe fruit and only ever gotten 1 good box of bananas from them. I wanted to try a bunch of different tropical fruits but their variety boxes they only put their throwaway fruits and same with the bananas variety boxes. Please please do not waste your money, I warn you. They sell packs of dried fruit and they show pictures of plastic packages of the fruit and it looks like what you would expect for $5 of dried fruit but when you acctually order It it's not even what they pictured, they send you a tiny ziplock the size of a 50 cent piece with a single tiny slice of dried fruit so the packs they have pictured are what they take them out of and sell them to you for insane prices, the packs they picture would cost you over $1000 to buy a single pictured pack that would take 10 minutes to eat. Their the biggest scam site I've ever seen and on their dried fruits you can see all the bad reviews about only recieving a tiny single thin slice of fruit for $24!!! On the verity boxes they delete any bad reviews!
I could see a slight spike in sales but both Miami Fruit and Year Of The Durian which send him fruit are amazingly expensive. I guess I may buy from one of them if I was going to grow my own fruit but would be super reluctant if just to eat and try. That is just me though.
@@ericlivingston8027 I understand that. If I had the greenhouse of my DREAMS you'd probably find me moved in and growing everything that took my fancy...
So I occasionally find Hass Avocados with red skin in markets mixed in with green (they don't order them seperate or anything, I think they turn more red as they ripen longer on the tree) I tend to prefer the red ones, because they have a more interesting flavor, it's mild sure, but a nice change to what otherwise tastes like buttery lettuce to me lol Spice bush, which grows here in the midwestern US is a relative to avocados, and seeing those bumpy little oily berries it's an obvious relation, but a very different flavor! Still very fatty and you know they're related but where the avocado is mild, the spice bush berry has flavor in spades!
I recommend you try a 'wimberry' grown on the moors of northern England. Also 'deedle-dumb' berries from The Falkland islands, Argentina and Chile. Eat them as a jam as they are very tart with Malic acid
Those seem like they would make a fantastic ice cream. I've done Alton Brown's recipe with Haas and it's really good. But that sweeter and berry flavor seems like ot would lend itself really well.
there is another one, its a wild variety from some areas of Mexico, is called aguacate criollo, the entire fruit its eatable, even the skin, i used to eat a lot of them when i was a kid.
When I was younger we had a dog that would wait under the avocado tree for the fruit to fall. The fruit that would break open he would eat. He had the glossiest fur during avocado season. Our cats at the time would occasionally partake as well.
Great description, analysis of this variety of avocado, you do a great job at describing its positive attributes. I really want to try one of these now.
Tod, tastes like butter but just a tad bit tender the aroma depends entirely on the place where it grows, i have had some that smelled like ginger and others a bit like cinammon. Here in Kenya ( that's East Africa) i am based in Malindi, we have those shaped like tubes , orange skinned ones and red ones also.
There are so many amazing a avocados in the world. It’s crazy that Hass is the benchmark avocado for Americans. I live in Hawaii half the year and most people there wouldn’t eat a Hass if it was the last avocado at the market.
Have you come across Butter Avos? They taste like Butter.They are common in Natal in South Africa, they are very big, you could not hold two in one hand. In fact Natal has a similar but different selection of Avos, and other fruit, than Florida. I dream of the Natal mangoes...
@@catherinedufresne3543 I think they are just "seedless avocados" similar to seedless grapes. They are just unpollinated fruits. They occur naturally on some varieties. But can also be purposely grown. Technically all avocado skin is edible. It's actually pretty healthy but it's a texture thing. If you make things like smoothies though there is no reason not to add it in.
Hi Jared - with my home grown Avos in Antipodes i leave on tree as long as i can for higher oil content and a real eggy richness - if some windfall too early they tend to be watery especially the green skins like Bacon but my Lamb Hass and Wurtz are amazingly rich.
What an interesting variety of avocado! I've seen someone make a cream cheese avocado pie before, they mentioned it would be a nice summer pie. You mentioning it tasted like berries makes me think it would be really great for that dish.
To me, everything I've ever tried with avocado in it just tastes very fatty and buttery. For whatever reason it seems to stick around in my stomach for a while making me feel uncomfortably-full for longer than I care to experience. I assume that it has something to do with my having had gastric bypass surgery in 2004, when I weighed just a hair over 500 pounds. I'm around 180 today. I'm glad I'm not 500 pounds anymore, but there has been some unexpected downsides, and not being able to consume some of my favorite foods any more does kind of suck. Thanks for another interesting video, dude! I hope you are well, and I can't wait to see what's next!!
Buy small Haas avocados. Only eat 1/4th of it and wrap the other piece up in plastic and place in fridge. Eat the other piece the next day cause it will not last long.
My dad says the red avocado is the most common type here in Indonesia Also, savory? We use avocado for desserts and beverages here, like coffee n stuff. They tend to be bitter so parents used to mix avocado with chocolate powder & feed them to kids.
Not sure if you've done it already or not, but you should try comparing fresh durian to store-bought frozen "premium" ones. Not the ones flash frozen to preserve their freshness, I mean the ones that sell frozen pulp in boxes, like musang king (unlike the whole frozen unripe monthong which is everywhere). Because I tried that and its better than the monthlong, but I have no idea how it compares to a fresh musang king.
Don't know if this makes sense but to me your videos feel like an early to mid 2000s food network show. Like good eats with Alton Brown. As someone who had watched those shows growing up and got a culinary degree because of them I can respect the effort you put in.
Avocados are a little bit like apples; you plant the seed, it will be different than the variety you got the seed from. One wonders how many varieties we don’t know because of issues of transportation and widespread availability.
Noways! I have one of these in my garden! I thought they were haas avos but when they ripen fully they turn a dark magenta colour and the stone is very loose. Mine must be a hybrid though 'cause they are more round in shape with MASSIVE seeds ( and more on the pink side than your dark red one. ) Nice vid! Thank you for this :)
By cutting the avocado skin in strips, they can be added to coffee grinds when making a fresh pot of coffee. This makes for a rich fuller cup of coffee. With these red avocado skins, the coffee would likely get a decent amount of lycopene or other anthocyanins.
In Nigeria, the Avocado turn from green to red skin. Red skin means its overripe. Excellent for guacamole. Try eating with rice and warming stew. Sublime
I’ve had red skinned Mexicola Avocados. The seed is loose with that papery stuff around it. The Mexicola Grande is less flavorful than the Mexicola, but has more flesh. The Mexicola has a nutty flavor. They taste better than Hass. They are a mountain avocado and are hearty down to 20 degrees. My neighbor has a couple trees & I plan to buy 2 after tasting these. Mexicola has less flesh than Hass. Being smaller they are usually not commercially cultivated.
Here in Jamaica we have alot of the red skin avocado that one you have is a little too ripe you should try it when it's not so ripening it will taste much better
As someone who works sorting packages I can say your packages likely get just as beat up if not more in the grocery stores. Some of the packages we throw in the bin come out pretty gnarly because a big package was put on top or it was thrown and the package had no protection. Sellers just generally package things very well that sell online. I have bought a lot of plants online and a lot of them come staked and are sometimes even held to the box to prevent movement. Sellers often times prepare for the worst like the box being crushed or if perishable that include things to make them less perishable if they are a good seller.
The big green one I hear was developed for a less fat avocado. I have eaten them and don't like them cuz they're too wet and harsdly any flavor. This red one you opened looked very wet (juicy) like the big green less fat avocado. In your taste bud's opinion....which avocado did you like the best that you ever ate? Thanks
This may have been said already, but I believe it's the anthocyanin content (given its red/purple color) giving it that hint of bright berry flavor. Looks delish
When I was a small child living in Florida (about 70 yrs ago), Avocados were common yard trees, and the fruit were usually called Alligator Pears (or just "Pears") by native Floridians. I wonder if they still call them that down there. The only kind I ever saw there on the yard trees were the big, bright green ones. A Haas Avocado still doesn't look like an avocado to me!
Wayne, take us back to that era , summer 1955 , i wanna know . Did you guys have guava, green oranges and green grapefruits like we did back when you were a kid in the glorious 50s.
@@PHlophe Oh yes! We had guavas, greenish citrus (undied), Surinam cherries (Heavenly!), Turk's Cap Mallow berries, ripe Papaya, Loquats, so many delicious wonderful things for picking free on trees everywhere. I wonder if it's still like that there.
In Mexico there's a variety of avocado that is small in size with very similar skin only black instead of red on the outside and the texture is just like the red one on the inside. The pit black and very small. They actually eat them with the skin. The taste is lighter more watery than the Hass. They are in fact just as delicious as the Hass in their own way!!
I tried a florida avacado. And, it was unpleasantly sweet when mixed with its other flavors. I didnt realize there were red avocados! I am curious how it would go over for my tastebuds. I'd try it.
Makes me wonder if it can be made into a bbq sauce tbh. Avocados imho have much like caramel had unseen application to cooking and cuisine and this red variety seems like it follows this concept. Thanks for sharing.
You can actually eat them with the skin on, it actually adds an extra layer of flavor. I remember taking the skin off when I was a kid and grandma just smushed it in her tortilla
A friend near Stuart, Florida grows avocados with a smooth black skin but not red ones. I haven’t seen that sort of black ones elsewhere but I’m comparatively ignorant of avocados. They’re sort of like Haas. Maybe you’ve covered them in an earlier video?
Yea that looks like some genetically bred "Red" Avocado, but Hass has red ones too, sometimes they come in the box mixed and they sell them in nyc for 1 dollar each. We have plenty of spanish people here so we get avocados cheap.
Having tried other avocados, I think I can only enjoy the standard hass avocado. Every other avocado is so much more wet and juicy to the point where it feels like you’re eating some very slimy inbetween of a fruit and vegetable
I've never been a fan of the Hass avocado. It tastes wierd to me, not bad, just weird but I love the big old green Florida ones. I'd love to try the red one.
if you garden for a while you come to realize basically anything thats green can also be red/wine-colored with enough sun stress, or cultivation for a lower theshold for sun stress. Anthrocyanins are ubiquitous plant compounds and their function something like a sun tan in fair skinned humans.
Red Zoboca , is awesome, because you don't have to guess when it's ripe . The favourite avocado of my country is the Pollock . pollocks are more fatty and buttery than the Red ones. I think the red ones are a type of Pollock, but the green Pollocks taste better. Reds, have the advantage that they are green when green and turn red as they ripen. You don't need to guess.
More avocados.
Long Neck Avocado ruclips.net/video/-wbmMjfsGR8/видео.html
How to eat unripe avocados ruclips.net/video/msitz7ayCYA/видео.html
Can you eat Avocado seeds? ruclips.net/video/pe2hFcYATQM/видео.html
5 Weird Avocados ruclips.net/video/ZCZe9fIzsf0/видео.html
Criollo Avocados ruclips.net/video/xMFZfOeNWyg/видео.html
Mexicola Avocados ruclips.net/video/1gpK1DkntAw/видео.html
Seedless Avocados ruclips.net/video/Uo0JxmoEC6A/видео.html
It’s going bad
This isn't about avacados but have you had victoria plums cause if you have not I can send you some during the summer because me and my family grow them?
@@Maorawrath they are more special than you think
@@Maorawrath also they don't sell them in store, the fresh ones are the best, they are very uncommon outside the UK, and he's never had them.
@@Maorawrath and they taste waaaay better than store bought.
i have to give you a lot of credit for being able to remember what all the exotic fruits you have tried taste like
When I was in the Philippines on Boracay Island, I got an avocado smoothie at a vendor. to my surprise, the smoothie was pink. I had the vendor show me the fruit and not only was it a partially red avocado, it had pink flesh in the inside. To this day I have never seen anything like that. Have you ever seen or heard of anything like that, Jared?
What avocado specie is this?
I’ve had these red avocados, though they were not labeled as such. I bought them at a Mexican supermarket in Dallas, where they were simply labeled “aguacates” (“avocados”). The ones I had were smaller than the one in the video, and they tasted more like the buttery “Hass” type than the fruity “Florida” type. They were good.
Yes, the ones I've had in the Caribbean have a shorter neck and are smaller
I think he is eating one of those "Genetic red only" brands... But the red ones occur naturally. but yea Im sure some fruit grower 30 years ago decided to take some red avocado seeds and breed them to be quite red
In México they known as "aguacate criollo".
Haven't tried the red skinned as of yet, but here in Florida we have at least 100 different varieties of avocado, including the Haas. Jared, if you get down here again and get a chance to go to Pine Island Nursery in Homestead, they have many different varieties. They even have one that has a smooth metallic silver skin to it. They are about the size of a small Roma tomato, yes, smaller than a Haas, but they have a really nice flavor to them. Pine Island nurseries even sells some of their fruits when they are in season as well as the plants.
I go to Florida in a month (Fort Lauderdale). Any other such nurseries? Not necessarily for avocadoes.
What’s the name
I looked on their website and they also have purple avocados, avocados with bright yellow flesh, and super long avocados.
Pine island is my favorite place to go get mango. I live in homestead
Had no idea there was red avocados. When you opened it up it definitely had a different looking texture to it then a regular avacado. Very cool. Thanks for sharing!
Here in the Philippines, we have all 3 types you mentioned in this video but this red/purple skinned one is the more common one. Your opinion on it makes a lot of sense since the norm for avocados in Filipino cuisine is to use it for sweet recipes - ice cream, ice candy, smoothies to name a few, although the one you have looks almost over ripe. Even the green ones (typically called the Evergreen variety here) are used for the same purposes, despite it's lower fat content. It's not unknown to use them in savory dishes, but it's not the norm and very seldom done, and only due to influence by foreign cuisines.
Great video! I just planted two red avocado varieties - Thompson Red and Red Hawaiian. Looking forward to tasting!
We here in the caribbean have a few of these trees around. We often grow the from seed and this is what we get sometimes, and yes they are really good.
Avocado seeds don’t produce trees that has fruit that tastes as good as the parent tree. You would have to plant hundreds if not thousands of seeds to get a new tree with good tasting fruit. Avocados are grafted from existing good tasting trees, just like apples.
Unless this species breaks the rule for how avocados reproduce, you’re mistaken or exaggerating.
You are wrong inthe Caribbean we grow avocado from seeds every time.I throw the seed in the backyard and have ten trees.
@@OkNoBigDeal that's not true. That's only with hybrids first of all and second, you can get a hundred plants better than the best you've ever had, they call it pheno hunting to find the best tasting fruit from all the trees and reproduce that tree instead of the others!
@@OkNoBigDeal also when your talking about native populations their so diverse it wouldnt even matter. You are thinking of domesticated hybrids not producing pure hybrid offspring. These are landrace so all offspring are also landrace , there isn't any hybridization within a single land race
@@GoldenBoy-et6of there’s a reason why they are domesticated and heirloomed, because they taste gross or are barely edible otherwise in the wild. Still skeptical that every tree out there is great tasting.
I find that Hass avocado skins often have a purple to dark red tint, so a red one like this makes sense. Would be cool if that continued into the flesh, either a fully redish flesh or a gradient from the red outer part to a green inner part!
The flesh on this red variety looks more transparent in a way, almost like a cloudy jelly, really interesting!
Just purchased one here from a Jacksonville, FL Publix store today (23 May 2023); Brooks Tropical decal on it. $3.99 each. Also purchased some Hall avocados too...
Im from Florida and I am PRO florida avacado.. My mom is in the middle. I think florida is better because its lighter and you can eat more and not quite as calorie dense. This channel has opened up my eyes to fruits.. I love it man.. LOVEEEE IT
My guess (based on the look and your description) is that the Red avocados have shorter fat chains than the Hass varieties, which would make them softer and more spreadable without sacrificing the deliciousness of a high fat content.
Gotta wonder just how high Miami Fruit's sales spike every time you review some fascinating, unknown thing that they sent you... XD May this be a long and fruitful relationship!
Take my like and leave
BERRY PUNNY... you should be ASHAMED. ... LOL... REALLY loved the sick SENCE of humor.
Unfortunately Miami fruit Is a huge scam and they delete honest reviews. I've wasted over $500 at Miami fruit on hard as a rock dark green unripe fruit and only ever gotten 1 good box of bananas from them. I wanted to try a bunch of different tropical fruits but their variety boxes they only put their throwaway fruits and same with the bananas variety boxes. Please please do not waste your money, I warn you. They sell packs of dried fruit and they show pictures of plastic packages of the fruit and it looks like what you would expect for $5 of dried fruit but when you acctually order It it's not even what they pictured, they send you a tiny ziplock the size of a 50 cent piece with a single tiny slice of dried fruit so the packs they have pictured are what they take them out of and sell them to you for insane prices, the packs they picture would cost you over $1000 to buy a single pictured pack that would take 10 minutes to eat. Their the biggest scam site I've ever seen and on their dried fruits you can see all the bad reviews about only recieving a tiny single thin slice of fruit for $24!!! On the verity boxes they delete any bad reviews!
I could see a slight spike in sales but both Miami Fruit and Year Of The Durian which send him fruit are amazingly expensive. I guess I may buy from one of them if I was going to grow my own fruit but would be super reluctant if just to eat and try. That is just me though.
@@ericlivingston8027 I understand that. If I had the greenhouse of my DREAMS you'd probably find me moved in and growing everything that took my fancy...
So I occasionally find Hass Avocados with red skin in markets mixed in with green (they don't order them seperate or anything, I think they turn more red as they ripen longer on the tree)
I tend to prefer the red ones, because they have a more interesting flavor, it's mild sure, but a nice change to what otherwise tastes like buttery lettuce to me lol
Spice bush, which grows here in the midwestern US is a relative to avocados, and seeing those bumpy little oily berries it's an obvious relation, but a very different flavor! Still very fatty and you know they're related but where the avocado is mild, the spice bush berry has flavor in spades!
buttery lettuce is a good description
Thanks, had no idea they were related!
I read that avocado with red spots are in fact sunburns. Is that true?
I recommend you try a 'wimberry' grown on the moors of northern England. Also 'deedle-dumb' berries from The Falkland islands, Argentina and Chile. Eat them as a jam as they are very tart with Malic acid
It sounds like it would be a good variety to make a smoothie out of.
Those seem like they would make a fantastic ice cream. I've done Alton Brown's recipe with Haas and it's really good. But that sweeter and berry flavor seems like ot would lend itself really well.
Avocado ice cream? Get the hell out of here. You probably like pineapple on pizza too
@@shainshartershwate7421 Don’t knock it until you try it.
there is another one, its a wild variety from some areas of Mexico, is called aguacate criollo, the entire fruit its eatable, even the skin, i used to eat a lot of them when i was a kid.
When I was younger we had a dog that would wait under the avocado tree for the fruit to fall. The fruit that would break open he would eat. He had the glossiest fur during avocado season. Our cats at the time would occasionally partake as well.
It's its own thing: The David S. Pumpkins of avocados.
Great description, analysis of this variety of avocado, you do a great job at describing its positive attributes. I really want to try one of these now.
Tod, tastes like butter but just a tad bit tender the aroma depends entirely on the place where it grows, i have had some that smelled like ginger and others a bit like cinammon. Here in Kenya ( that's East Africa) i am based in Malindi, we have those shaped like tubes , orange skinned ones and red ones also.
There are so many amazing a avocados in the world. It’s crazy that Hass is the benchmark avocado for Americans. I live in Hawaii half the year and most people there wouldn’t eat a Hass if it was the last avocado at the market.
Have you come across Butter Avos? They taste like Butter.They are common in Natal in South Africa, they are very big, you could not hold two in one hand. In fact Natal has a similar but different selection of Avos, and other fruit, than Florida. I dream of the Natal mangoes...
Looks amazing. Thanks for another fantastic video.
Hey Jared ❤ in chile we have a very slim avocado that has a very thin and soft skin that you can actually eat. They are super tasty and very juicy
Do you know what it's called? It sounds lovely! How do you use it? I'm sure jared would love to try one!
Juicy?
@@catherinedufresne3543 I think they are just "seedless avocados" similar to seedless grapes. They are just unpollinated fruits. They occur naturally on some varieties. But can also be purposely grown.
Technically all avocado skin is edible. It's actually pretty healthy but it's a texture thing. If you make things like smoothies though there is no reason not to add it in.
never had one, loving your videos so much! lets me enjoy a fruit without ever seeing one irl!
Hi Jared - with my home grown Avos in Antipodes i leave on tree as long as i can for higher oil content and a real eggy richness - if some windfall too early they tend to be watery especially the green skins like Bacon but my Lamb Hass and Wurtz are amazingly rich.
What an interesting variety of avocado! I've seen someone make a cream cheese avocado pie before, they mentioned it would be a nice summer pie. You mentioning it tasted like berries makes me think it would be really great for that dish.
I like ur reaction and how u explain these weird fruits as like their own entity. Great video sir ❤️
I am curious about the Blas Avocado, supposedly the rarest. Love your channel. Stay weird, Explorer!
I was kinda interested what was in the seed. You mentioned it rattled so was there something loose inside?
Dang, now I want one.
To me, everything I've ever tried with avocado in it just tastes very fatty and buttery. For whatever reason it seems to stick around in my stomach for a while making me feel uncomfortably-full for longer than I care to experience. I assume that it has something to do with my having had gastric bypass surgery in 2004, when I weighed just a hair over 500 pounds. I'm around 180 today. I'm glad I'm not 500 pounds anymore, but there has been some unexpected downsides, and not being able to consume some of my favorite foods any more does kind of suck. Thanks for another interesting video, dude! I hope you are well, and I can't wait to see what's next!!
I've heard from a friend who has had a bypass, has a similar problem whenever she has certain heavy foods.
Maybe even a mild allergy? They don’t agree with me either
Buy small Haas avocados. Only eat 1/4th of it and wrap the other piece up in plastic and place in fridge. Eat the other piece the next day cause it will not last long.
My dad says the red avocado is the most common type here in Indonesia
Also, savory? We use avocado for desserts and beverages here, like coffee n stuff. They tend to be bitter so parents used to mix avocado with chocolate powder & feed them to kids.
Not sure if you've done it already or not, but you should try comparing fresh durian to store-bought frozen "premium" ones. Not the ones flash frozen to preserve their freshness, I mean the ones that sell frozen pulp in boxes, like musang king (unlike the whole frozen unripe monthong which is everywhere). Because I tried that and its better than the monthlong, but I have no idea how it compares to a fresh musang king.
Don't know if this makes sense but to me your videos feel like an early to mid 2000s food network show. Like good eats with Alton Brown. As someone who had watched those shows growing up and got a culinary degree because of them I can respect the effort you put in.
Avocados are a little bit like apples; you plant the seed, it will be different than the variety you got the seed from. One wonders how many varieties we don’t know because of issues of transportation and widespread availability.
Noways! I have one of these in my garden! I thought they were haas avos but when they ripen fully they turn a dark magenta colour and the stone is very loose. Mine must be a hybrid though 'cause they are more round in shape with MASSIVE seeds ( and more on the pink side than your dark red one. )
Nice vid! Thank you for this :)
Thank You WeirdExplorer❤
Looks pretty, sounds yummy.
I’ve had green avocado ice cream before (a Mexican thing). It’s delicious, and it sounds like this would be even better!
Man I wish I could eat avacados, unfortunately I'm intolerant and bloat up with terrible pain every time I even think about one 😩
the texture of that looks heavenly @_@
By cutting the avocado skin in strips, they can be added to coffee grinds when making a fresh pot of coffee. This makes for a rich fuller cup of coffee. With these red avocado skins, the coffee would likely get a decent amount of lycopene or other anthocyanins.
In Nigeria, the Avocado turn from green to red skin. Red skin means its overripe. Excellent for guacamole. Try eating with rice and warming stew. Sublime
Love the addition of the chili oil. I usually dump some Sriracha on my avocado toast.
That’s awesome! Never would have guessed berry flavor!
I have red avocados from my tree. They are known as Slimcados. They turn red when ripe. Give them about 4 to 5 days they become red and good to eat.
Congrats on 300k subs!
I’ve had red skinned Mexicola Avocados. The seed is loose with that papery stuff around it. The Mexicola Grande is less flavorful than the Mexicola, but has more flesh. The Mexicola has a nutty flavor. They taste better than Hass. They are a mountain avocado and are hearty down to 20 degrees. My neighbor has a couple trees & I plan to buy 2 after tasting these. Mexicola has less flesh than Hass. Being smaller they are usually not commercially cultivated.
Here in Jamaica we have alot of the red skin avocado that one you have is a little too ripe you should try it when it's not so ripening it will taste much better
Very cool! I’ve not seen the red ones, here in Australia. We have haas, reed & shepherd, though, that I’ve spotted.
As someone who works sorting packages I can say your packages likely get just as beat up if not more in the grocery stores. Some of the packages we throw in the bin come out pretty gnarly because a big package was put on top or it was thrown and the package had no protection. Sellers just generally package things very well that sell online. I have bought a lot of plants online and a lot of them come staked and are sometimes even held to the box to prevent movement. Sellers often times prepare for the worst like the box being crushed or if perishable that include things to make them less perishable if they are a good seller.
Always solid content 👍🏾
Oh, I have that in my backyard and... everywhere from where I live.
That would be a fun one to grow!
The big green one I hear was developed for a less fat avocado. I have eaten them and don't like them cuz they're too wet and harsdly any flavor. This red one you opened looked very wet (juicy) like the big green less fat avocado. In your taste bud's opinion....which avocado did you like the best that you ever ate? Thanks
This may have been said already, but I believe it's the anthocyanin content (given its red/purple color) giving it that hint of bright berry flavor. Looks delish
The last time we were in Hawaii we went to the farmer's market. There were several varieties of red avocado. They all tasted good.
This would be an avocado I might be more comfortable using in a vegan chocolate Ice cream.
When I was a small child living in Florida (about 70 yrs ago), Avocados were common yard trees, and the fruit were usually called Alligator Pears (or just "Pears") by native Floridians. I wonder if they still call them that down there. The only kind I ever saw there on the yard trees were the big, bright green ones. A Haas Avocado still doesn't look like an avocado to me!
Wayne, take us back to that era , summer 1955 , i wanna know . Did you guys have guava, green oranges and green grapefruits like we did back when you were a kid in the glorious 50s.
@@PHlophe Oh yes! We had guavas, greenish citrus (undied), Surinam cherries (Heavenly!), Turk's Cap Mallow berries, ripe Papaya, Loquats, so many delicious wonderful things for picking free on trees everywhere. I wonder if it's still like that there.
In Mexico there's a variety of avocado that is small in size with very similar skin only black instead of red on the outside and the texture is just like the red one on the inside. The pit black and very small. They actually eat them with the skin. The taste is lighter more watery than the Hass. They are in fact just as delicious as the Hass in their own way!!
Have you ever done anything on vanilla beans? Would love to see that
I tried a florida avacado. And, it was unpleasantly sweet when mixed with its other flavors. I didnt realize there were red avocados! I am curious how it would go over for my tastebuds. I'd try it.
Makes me wonder if it can be made into a bbq sauce tbh. Avocados imho have much like caramel had unseen application to cooking and cuisine and this red variety seems like it follows this concept. Thanks for sharing.
I am allergic to avocado but the red avocado looks so yum 🥑
Great job Jared!
My aunt uses them as a base for her dairy free "ice cream" black cherry an red avocado cream. Buzzar but very good.
You just painted an avocado red 😂jk
Your channel is a lot of fun. There’s so many fruits that it’s amazing!
Thank you so much 😀
You can actually eat them with the skin on, it actually adds an extra layer of flavor. I remember taking the skin off when I was a kid and grandma just smushed it in her tortilla
One of the best varieties in Trinidad and Tobago ,smooth,buttery and sweet.
I love a buttery rich avocado...so hass is the one I want??
Yeah those are more buttery than the green ones. The Mexicola is maybe even butterier... if you can find one. I linked a review in the pinned comment.
This variant is common around my part in Indonesia. This is good for Avocado smoothie
Thank you for this video! 😀🌺
A friend near Stuart, Florida grows avocados with a smooth black skin but not red ones. I haven’t seen that sort of black ones elsewhere but I’m comparatively ignorant of avocados. They’re sort of like Haas. Maybe you’ve covered them in an earlier video?
Believe it or not the QFC by my house had these recently instead of the standard Hass avocados...i was able to try them at the Hass avo sale price!
The Florida vr. of avocado has always been my favorite. I like that freshness. but i wil like to try the red var. because is there bad avocados?
Yea that looks like some genetically bred "Red" Avocado, but Hass has red ones too, sometimes they come in the box mixed and they sell them in nyc for 1 dollar each. We have plenty of spanish people here so we get avocados cheap.
It is very popular down here in the Caribbean and it's a bit softer in texture than the pollock or haas avocadoes..
The avocados from Jamaica are like the Florida avocado but the size of a large papaya a little sweet and the best I ever had
Having tried other avocados, I think I can only enjoy the standard hass avocado. Every other avocado is so much more wet and juicy to the point where it feels like you’re eating some very slimy inbetween of a fruit and vegetable
That’s a mighty fine eggplant you got there.
I recommend reed avocados. They're my favorite kind.
I've never been a fan of the Hass avocado. It tastes wierd to me, not bad, just weird but I love the big old green Florida ones. I'd love to try the red one.
I had a fruit like that in Honduras, but the flesh was a coral color.
It tasted sweet and somewhat avocado-y.
Finally you started uploading
every wednesday and sunday
Looks like it would be great for making sauces/cremas. I'll keep my eye out for them.
Nice looking avocado
if you garden for a while you come to realize basically anything thats green can also be red/wine-colored with enough sun stress, or cultivation for a lower theshold for sun stress. Anthrocyanins are ubiquitous plant compounds and their function something like a sun tan in fair skinned humans.
Red Zoboca , is awesome, because you don't have to guess when it's ripe .
The favourite avocado of my country is the Pollock .
pollocks are more fatty and buttery than the Red ones.
I think the red ones are a type of Pollock, but the green Pollocks taste better.
Reds, have the advantage that they are green when green and turn red as they ripen. You don't need to guess.
We have a lot of this red avocats variety in Cameroon. Green, red and Black avocados.
so hungry
no time to toast the bread
i felt that
and
soft bread is nice
I never tried avocado before 😅 I kind of want to try one for lunch one day now that I’m dieting
Have you done Ocheegee Limes ever? I got really curious about them after your Tupelo video since they are related.
I haven't, looks interesting!
Another great video! Sounds like it tastes pretty good
Heya, do you have any suggestions for the best places in nyc to look for unique fruit? If youve made a video on this already I apologize.
Try Mulberry and Canal in manhattan. There are some Good street vendors there
Where can I get a tree from this cultivar.
Thanks
I think shaking could mean it is fully mature
What's the cultivar name of red one?