What is your favorite avocado variety? Let us know in the comments! TIMESTAMPS here for convenience: 0:00 Avocado Types And Their Differences 2:50 Avocado Taste Test
I found one of them a couple years ago with the seeds sprouting on the inside so I planted it now I’m in South Mississippi Gulf Coast and I didn’t think it would make it through our cold winters last March. We got down to 24°. I thought it would freeze. It did not freeze did not lose one single leaf, and it is 5 foot tall
You probably planted a seed from a hybrid. Many of the Florida-grown avocados are West Indian crossed with Guatemalan or Mexican genetics, and they are often cold tolerant to the mid-20's. If you planted a seed from a Monroe, Choquette or Hall, you planted a hybrid seed, so the offspring would likely have some cold tolerance. It'll probably take 10 years to see what the fruit is like on the tree, but it'll be a fun experiment. Avocados do not grow true to type, so your tree is literally one of a kind.
@@2MinuteGardenTips well you answered the questions about growing them that I was gonna ask. I don't buy avocados because my picky family won't eat guacamole or avocado. So I only eat guacamole in restaurants. I've had avocado sliced on sandwiches a few times and loved it. My favorite was a piece on a crab cake sandwich. But I'll probably buy some of all the varieties that I find at the grocery store now and try to grow them from They've updated my areas grow zone to 8a so I think it would be worth a try. I grew some cherimoya plants from seed about 25 years ago when the area was in a colder zone and they survived a couple of years, with some protection, but I got busy with work and couldn't give them the attention they needed one and that was that. It was still enjoyable to try and I'll probably give it a shot again. Especially since I'm retired and have plenty of time for stuff like that. The feijoe is on my list. I love to eat those when I've had the chance. Enjoy your channel.
I grew up on those west indian avocados... when I moved to the US, I was disappointed by what people were calling avocado. That small dark fruit was nothing like what I knew.
A grocery store Hass avocado is very disappointing to me. I'm sure they are much better off the tree. I've heard a home grown Hass avocado is nothing short of spectacular, but I may never get to try one. I think the Florida-grown avocados may be fresher, since they have shorter shelf lives. They ripen much more quickly in my experience.
I’m growing 4 varieties of Mexican advocados in SC, will be a couple years before i get any to try. Very excited about them, inspired by your channel Lila advocado tree.
Oh! I so miss growing my own avocados. Moving from subtropical QLD Australia to CT, there is a massive difference in growing conditions. It's been fun learning the different ways to grow in this climate though. I wonder if I could grow an avocado in a heated greenhouse?
Our supermarkets here in France only ever carry Hass. This year I ordered 4 different kinds of avocados from organic farms in Spain just to try and they were so full of flavour and delicious compared to the supermarket ones. That said, I'm pretty sure the ones labelled as Hass from the supermarket are not always true Hass because as I got more into avocado varieties I started noticing a lot of variation in the supermarket ones (different shades, shapes, sizes, textures).
It depends on the variety you're comparing it to. Some of the tropical avocados are more flavorful than others, and every month it's going to be a different variety. Comparing a Hass to them is like comparing an apple to an orange. They're not really alike.
I had a Bacon avocado tree in my back yard in California. I dud very little to care for the tree. They were delicious. The only problem was that too many would ripen at the same time.
I love those shiny, smooth, green avacados! "Nutty" is definitely appropriate. I don't find them watery, I find them juicy. Sadly, they aren't available at the markets where I currently live.
The first one I had was a bit watery, but he second one in the video knocked my socks off. I don't know if I got a different variety or if it was just ripened better, but WOW. I would take that avocado over the finest grocery store Hass 10 times out of 10. I could've eaten that entire thing, but I would advise against anyone eating over 1 lb of avocado in one sitting 😂 They are definitely out there. You just have to look every time. I've seen them at Walmart several times, and you can order them online from Sleepy Lizard at www.guacfarm.com He has a *great* channel on RUclips!
I have a seed from one of those in a cup of water in my window, i thought "why not give it a try"...and its growing roots! If you have any tips on how to keep it growing, i'd love to hear them! im in middle SC. thanks!
Ok, this is gonna sound crazy but, I am allergic to Hass avocados. It’s a mild allergy with slight tightening of the throat and itchiness of the mouth. For whatever reason I don’t have these symptoms with the Florida avocados like you reviewed today, so I buy them whenever I can find them…
I can honestly say - no big loss! Grocery store Hass avocados, to me, are like baby food. There is a 3 hour window where they're good. Before that, they're a rock. After that, they're mush 😂 I've heard a home grown Hass in California is one of the finest avocados on Earth, and I totally believe it, but the fruits at the grocery store are the equivalent of winter grocery store tomatoes. For whatever reason, these West Indian varieties are more reliably good. Maybe it's because the fruit doesn't hang on the tree well and ripens so quickly that they are fresher.
I will tell u this,wen I lived on Maui 20 yrs ago I ate avo for the 1st time. I immediately had a tightening in my chest n a scratchy throat. I’m not exactly sure which kind of avocado I ate just because it was totally foreign to me in the first place. But after doing some research, I learned that there is a certain protein in avocados, kiwi n banana that will “react” as if u were allergic to latex (Which I am). Are used to work in a bunch of nursing homes and I would get sent home a lot of times because I had a major allergic reaction from the latex gloves that we used. So I thought that was really interesting to learn about……….. since that time, I have eaten avocados but I definitely prefer the Hass as opposed to the “FL avo”, just because I think the Florida ones have no flavor and taste like water and are not Dense n do not make good guacamole imho. So I have no problems eating the haas, and I will not go back to trying the other one. I hope this helps❤️💛💚🤙🏽
Thanks, very informative! I eat Hass avocados often, but didn’t much of this. I’d like to try the Florida type, but how do you know when it’s ripe. What do you look for when shopping?
You just have to feel it. You can also remove the nub at the stem and stick a toothpick in. If it glides in, it's ready. When you buy them in the store, they'll probably be rock hard. Avocados do not ripen on the tree. You have to let them sit on your countertop to ripen. For whatever reason, the box at the store on Saturday was old, so the avocados felt totally perfect. That 2nd avocado in this video blew me away.
Barf… I had one yesterday… two bites and threw it away. ZERO FLAVOR. I think it might be usable in smoothies or shakes, due to the the flat taste that will take on whatever fruit added
Unfortunately, people often don't buy them. They don't know what they are, and it's a real shame. I'll take these over a Hass at the grocery store 9 times out of 10, unless I have a plan to make guacamole. They are so much more flavorful and fresh, usually. The second one I had in this video was nothing short of spectacular. I saw them at Walmart a month or two ago. They're out there, you just have to make a point to look. You can also order them from Sleepy Lizard, they aren't too expensive on www.guacfarm.com
I'm wondering if Florida -appropriate avocados, West Indian, I guess, would have enough oil to extract it, in a time when you couldn't buy oil, either from lack of money or lack of availability? I would want the avocado for the fruit, but I'd want to have some that could be pressed for oil if needed. Are any of the varieties grown in Florida high enough in oil content to make them good for oil? I intend to have some olives for possible olive oil, and cows for butterfat, and to save chicken fat as schmaltz, and beef fat as suet, and pork fat as lard, but it would be great to be able to press my own avocado oil.
I live in Central Florida and grow a variety called Brogden. Very oily, comparable to Hass. It has a larger seed than Hass but the skin is so thin you can actually bite through it and eat it like you would a peach. A Monroe variety picked at the right time also is pretty oily and would probably work for the application you’re inquiring about.
@docgrowsfood Thank you! I'm hoping to return to Central Florida, and I've heard of Brogden and Monroe, mostly from the ECHO list of avocados, but have no actual experience with them. I really hope I get to do this; I feel homesick thinking about it. A beautiful garden, something growing literally all year long. It sounds so good!
I wasn't the biggest fan of them until I found a store that reliably stock these. Now, I eat a couple every week. I really enjoy these a lot more than Hass at the store.
It is going to depend on the variety. The "California avocado" varieties like Hass, GEM and Fuerte do not do well in Florida. Those fruits with strong Guatemalan lineage are from high altitudes and suffer in Florida's humidity. West Indian lineage does best in Florida, but you need a climate warm enough. If you're in Zone 9a or colder, it limits what you can grow, because most West Indian avocados aren't very cold tolerant. One of the most cold hardy is Brogden. That is recommended for Zone 9A. If you're in Zone 9B or colder, you can grow most of them. Oro Negro, Brogden, Kampong, Monroe, Lula, Hall and Choquette are all popular in Florida and can take cold to the mid-20's. If you're in Zone 10 or warmer, any West Indian avocado can grow there.
That poor guy literally changed the avocado world, and the family barely made a cent off the tree. It's really a tragic story. They should be wealthy beyond our imagination.
Believe me, these are worth a try. They are so good when ripened properly. The second avocado I'd take over the best grocery store Hass 10 times out of 10.
Hass-type avocados (turns out there are several sub-varieties, and doubtless more in the works) are the most common in stores because their thick skins mean they ship well. But the market across the street from where I used to live was part of a very local chain before it was bought out a couple decades ago, and in those days it would carry different varieties of avocados seasonally - Fuerte, Zutano, Pinkerton, Reed, Bacon, and of course Hass in its time - all of which were grown within about 60 miles of the store. My all-time favorite avocados came from a backyard tree that had grown to enormous size from a seed; the fruit was roughly the size and shape of a large Italian prune plum and, if I recall correctly, the skins turned dark while the fruit was still on the tree. (Mexican and Guatemalan avocados _have_ to be ripened off the tree; I surmise this is less true of West Indian ones.) After some research I've concluded that it was more nearly a Mexicola than anything else. Mexicola isn't a commercial variety because the skin is nearly as thin as a plum's, so the fruit doesn't fare well in shipping.
False. You're either not ripening them properly, you got one with chilling injury (most are West Indian and have to be stored at warmer temperatures) or you simply don't like the variety you got. Maybe you got a Choquette, which is blander. The varieties are rotated throughout the year, unlike Hass, so you're going to find different varieties year-round. Most are *much* more flavorful than a grocery store Hass. They are an entirely different race of fruit, so you have to ripen them correctly and use them properly. I will take one of these 9 out of 10 times over a Hass. Unless I'm making guacamole, which benefits from higher oil content, these are usually more flavorful.
What is your favorite avocado variety? Let us know in the comments! TIMESTAMPS here for convenience:
0:00 Avocado Types And Their Differences
2:50 Avocado Taste Test
Being from San Diego, CA, I love Haas avocado's. I love the buttery flavor.
Beauty is in the eye of the gardener
Beauty is in the taste. It's not what's on the outside, it's what's inside!
I've had both Hass and Florida. I generally prefer Hass. Each to his/her own!
I found one of them a couple years ago with the seeds sprouting on the inside so I planted it now I’m in South Mississippi Gulf Coast and I didn’t think it would make it through our cold winters last March. We got down to 24°. I thought it would freeze. It did not freeze did not lose one single leaf, and it is 5 foot tall
You probably planted a seed from a hybrid. Many of the Florida-grown avocados are West Indian crossed with Guatemalan or Mexican genetics, and they are often cold tolerant to the mid-20's. If you planted a seed from a Monroe, Choquette or Hall, you planted a hybrid seed, so the offspring would likely have some cold tolerance. It'll probably take 10 years to see what the fruit is like on the tree, but it'll be a fun experiment. Avocados do not grow true to type, so your tree is literally one of a kind.
@ wow that cool thx!
@@2MinuteGardenTips well you answered the questions about growing them that I was gonna ask. I don't buy avocados because my picky family won't eat guacamole or avocado. So I only eat guacamole in restaurants. I've had avocado sliced on sandwiches a few times and loved it. My favorite was a piece on a crab cake sandwich. But I'll probably buy some of all the varieties that I find at the grocery store now and try to grow them from They've updated my areas grow zone to 8a so I think it would be worth a try. I grew some cherimoya plants from seed about 25 years ago when the area was in a colder zone and they survived a couple of years, with some protection, but I got busy with work and couldn't give them the attention they needed one and that was that. It was still enjoyable to try and I'll probably give it a shot again. Especially since I'm retired and have plenty of time for stuff like that. The feijoe is on my list. I love to eat those when I've had the chance.
Enjoy your channel.
I like the flavor of the West Indian avocados. They were the first ones I tried growing up on the east coast.
Also super good in smoothies, cuts the spinach perfectly and adds a nutty creamy finish.
I think many of them have a walnut or cashew flavor. Very good.
I grew up on those west indian avocados... when I moved to the US, I was disappointed by what people were calling avocado. That small dark fruit was nothing like what I knew.
A grocery store Hass avocado is very disappointing to me. I'm sure they are much better off the tree. I've heard a home grown Hass avocado is nothing short of spectacular, but I may never get to try one. I think the Florida-grown avocados may be fresher, since they have shorter shelf lives. They ripen much more quickly in my experience.
When I visited Costa Rica there were dozens of different varieties being sold in markets and especially roadside stands.
Smooth nutty flavor is exactly what I desire in an avocado
They make great smoothies
I’m growing 4 varieties of Mexican advocados in SC, will be a couple years before i get any to try. Very excited about them, inspired by your channel Lila advocado tree.
Oh! I so miss growing my own avocados. Moving from subtropical QLD Australia to CT, there is a massive difference in growing conditions. It's been fun learning the different ways to grow in this climate though.
I wonder if I could grow an avocado in a heated greenhouse?
i love any avocados ❤ the Hass seem to have more flavor,but i like the big ones too.
Our supermarkets here in France only ever carry Hass. This year I ordered 4 different kinds of avocados from organic farms in Spain just to try and they were so full of flavour and delicious compared to the supermarket ones. That said, I'm pretty sure the ones labelled as Hass from the supermarket are not always true Hass because as I got more into avocado varieties I started noticing a lot of variation in the supermarket ones (different shades, shapes, sizes, textures).
I like the Reed avocado. If I mix with bananas in a mixer ( to s ash everything and eat it with a spoon) then I prefer the Bacon cultivar
All the avocado's we eat are seedlings from various avocado varieties in south africa, their pretty good.
Those look so good, never seen them on the west coast
I have tried both. I do prefer the Hass, but the 'Florida' style avocado was great in a veggie sandwich with cheese & sprouts.
It depends on the variety you're comparing it to. Some of the tropical avocados are more flavorful than others, and every month it's going to be a different variety. Comparing a Hass to them is like comparing an apple to an orange. They're not really alike.
I had a Bacon avocado tree in my back yard in California. I dud very little to care for the tree. They were delicious. The only problem was that too many would ripen at the same time.
I love those shiny, smooth, green avacados! "Nutty" is definitely appropriate. I don't find them watery, I find them juicy. Sadly, they aren't available at the markets where I currently live.
The first one I had was a bit watery, but he second one in the video knocked my socks off. I don't know if I got a different variety or if it was just ripened better, but WOW. I would take that avocado over the finest grocery store Hass 10 times out of 10. I could've eaten that entire thing, but I would advise against anyone eating over 1 lb of avocado in one sitting 😂 They are definitely out there. You just have to look every time. I've seen them at Walmart several times, and you can order them online from Sleepy Lizard at www.guacfarm.com He has a *great* channel on RUclips!
I have a seed from one of those in a cup of water in my window, i thought "why not give it a try"...and its growing roots! If you have any tips on how to keep it growing, i'd love to hear them! im in middle SC. thanks!
Ok, this is gonna sound crazy but, I am allergic to Hass avocados. It’s a mild allergy with slight tightening of the throat and itchiness of the mouth. For whatever reason I don’t have these symptoms with the Florida avocados like you reviewed today, so I buy them whenever I can find them…
Could it be pesticides being used on the Hass Avocados? Just a thought. How nice you can eat the other ones!
I can honestly say - no big loss! Grocery store Hass avocados, to me, are like baby food. There is a 3 hour window where they're good. Before that, they're a rock. After that, they're mush 😂 I've heard a home grown Hass in California is one of the finest avocados on Earth, and I totally believe it, but the fruits at the grocery store are the equivalent of winter grocery store tomatoes. For whatever reason, these West Indian varieties are more reliably good. Maybe it's because the fruit doesn't hang on the tree well and ripens so quickly that they are fresher.
Its because the store ones are extremely unripe , unripe fruits are poisonous
@@2MinuteGardenTips Thanks so much!!! God bless you for your passion and teaching the rest of us!
I will tell u this,wen I lived on Maui 20 yrs ago I ate avo for the 1st time. I immediately had a tightening in my chest n a scratchy throat. I’m not exactly sure which kind of avocado I ate just because it was totally foreign to me in the first place. But after doing some research, I learned that there is a certain protein in avocados, kiwi n banana that will “react” as if u were allergic to latex (Which I am). Are used to work in a bunch of nursing homes and I would get sent home a lot of times because I had a major allergic reaction from the latex gloves that we used. So I thought that was really interesting to learn about……….. since that time, I have eaten avocados but I definitely prefer the Hass as opposed to the “FL avo”, just because I think the Florida ones have no flavor and taste like water and are not Dense n do not make good guacamole imho. So I have no problems eating the haas, and I will not go back to trying the other one. I hope this helps❤️💛💚🤙🏽
I want one right now!!!
I’m from the Jersey shore and I grew up beating those, especially when I would visit my family in Puerto Rico
Thanks, very informative! I eat Hass avocados often, but didn’t much of this. I’d like to try the Florida type, but how do you know when it’s ripe. What do you look for when shopping?
You just have to feel it. You can also remove the nub at the stem and stick a toothpick in. If it glides in, it's ready. When you buy them in the store, they'll probably be rock hard. Avocados do not ripen on the tree. You have to let them sit on your countertop to ripen. For whatever reason, the box at the store on Saturday was old, so the avocados felt totally perfect. That 2nd avocado in this video blew me away.
Barf… I had one yesterday… two bites and threw it away. ZERO FLAVOR.
I think it might be usable in smoothies or shakes, due to the the flat taste that will take on whatever fruit added
Are they available in Florida
My daughter-In-law is from the Dominican Republic. She made me aware of this years ago. I eat more avocados there visiting.
They're so good. I'm sure they're even better when they're off a tree and not shipped across the country.
I have an avocado pit that is growing a possible tree. Is it a Hass? I wish I could tell you since my gardening is like a science experiment!
No. Avocado trees do not grow true to type. An avocado pit will yield a totally unique tree that could be good or bad.
So is propagation the only way start your own tree?@2MinuteGardenTips
My hass avocado trees 3 of them have grown from their seeds.
Years ago they used to have those big ones in grocery stores in the midwest then they just disappeared!
Unfortunately, people often don't buy them. They don't know what they are, and it's a real shame. I'll take these over a Hass at the grocery store 9 times out of 10, unless I have a plan to make guacamole. They are so much more flavorful and fresh, usually. The second one I had in this video was nothing short of spectacular. I saw them at Walmart a month or two ago. They're out there, you just have to make a point to look. You can also order them from Sleepy Lizard, they aren't too expensive on www.guacfarm.com
I'm wondering if Florida -appropriate avocados, West Indian, I guess, would have enough oil to extract it, in a time when you couldn't buy oil, either from lack of money or lack of availability? I would want the avocado for the fruit, but I'd want to have some that could be pressed for oil if needed. Are any of the varieties grown in Florida high enough in oil content to make them good for oil? I intend to have some olives for possible olive oil, and cows for butterfat, and to save chicken fat as schmaltz, and beef fat as suet, and pork fat as lard, but it would be great to be able to press my own avocado oil.
I live in Central Florida and grow a variety called Brogden. Very oily, comparable to Hass. It has a larger seed than Hass but the skin is so thin you can actually bite through it and eat it like you would a peach. A Monroe variety picked at the right time also is pretty oily and would probably work for the application you’re inquiring about.
@docgrowsfood Thank you! I'm hoping to return to Central Florida, and I've heard of Brogden and Monroe, mostly from the ECHO list of avocados, but have no actual experience with them.
I really hope I get to do this; I feel homesick thinking about it. A beautiful garden, something growing literally all year long. It sounds so good!
Ilove avocado
I wasn't the biggest fan of them until I found a store that reliably stock these. Now, I eat a couple every week. I really enjoy these a lot more than Hass at the store.
The problem with store bought avocados is not the variety, it's the DAMN APEEL COATING!
Oh yum. We only get ....well I've only seen the Haas avocado.
You just have to look. Check over by the mangoes, papayas and coconuts. Not all grocery stores have them, but some do. I've seen them at Walmart, too.
@2MinuteGardenTips Springfield has a HyVee, ill have to check there. Thanks
peace be upon you sir from me
west indian x guatamalan is the best
Im buy land in northern Florida. I want to grow this Florida Avocado but have been told I cant.
It is going to depend on the variety. The "California avocado" varieties like Hass, GEM and Fuerte do not do well in Florida. Those fruits with strong Guatemalan lineage are from high altitudes and suffer in Florida's humidity. West Indian lineage does best in Florida, but you need a climate warm enough. If you're in Zone 9a or colder, it limits what you can grow, because most West Indian avocados aren't very cold tolerant. One of the most cold hardy is Brogden. That is recommended for Zone 9A. If you're in Zone 9B or colder, you can grow most of them. Oro Negro, Brogden, Kampong, Monroe, Lula, Hall and Choquette are all popular in Florida and can take cold to the mid-20's. If you're in Zone 10 or warmer, any West Indian avocado can grow there.
My hass avocado trees 3 of them have grown from seeds. Injustice threw them out and off they grew. Took about 3 yrs before I noticed..
'Ol Rudy Hass😮
That poor guy literally changed the avocado world, and the family barely made a cent off the tree. It's really a tragic story. They should be wealthy beyond our imagination.
Dude -- you need a minute alone there? 😂
I don't know how you can stand to eat it without salt!
The ones I turn into guacamole. I eat keto, so oily is good.
Believe me, these are worth a try. They are so good when ripened properly. The second avocado I'd take over the best grocery store Hass 10 times out of 10.
You’re totally right. I can’t stand the grocery avocados
I've only ever had hass
I urge you to try something new. These are spectacular.
Hass-type avocados (turns out there are several sub-varieties, and doubtless more in the works) are the most common in stores because their thick skins mean they ship well.
But the market across the street from where I used to live was part of a very local chain before it was bought out a couple decades ago, and in those days it would carry different varieties of avocados seasonally - Fuerte, Zutano, Pinkerton, Reed, Bacon, and of course Hass in its time - all of which were grown within about 60 miles of the store.
My all-time favorite avocados came from a backyard tree that had grown to enormous size from a seed; the fruit was roughly the size and shape of a large Italian prune plum and, if I recall correctly, the skins turned dark while the fruit was still on the tree. (Mexican and Guatemalan avocados _have_ to be ripened off the tree; I surmise this is less true of West Indian ones.) After some research I've concluded that it was more nearly a Mexicola than anything else. Mexicola isn't a commercial variety because the skin is nearly as thin as a plum's, so the fruit doesn't fare well in shipping.
you know whats crazy making a whole other channel to tell me how good avocados are
that's not crazy, that's just good common sense
This avacado is originally from Haiti
.
These avacdoes HAVE NO TASTE!!!!!!!!!!
False. You're either not ripening them properly, you got one with chilling injury (most are West Indian and have to be stored at warmer temperatures) or you simply don't like the variety you got. Maybe you got a Choquette, which is blander. The varieties are rotated throughout the year, unlike Hass, so you're going to find different varieties year-round. Most are *much* more flavorful than a grocery store Hass. They are an entirely different race of fruit, so you have to ripen them correctly and use them properly. I will take one of these 9 out of 10 times over a Hass. Unless I'm making guacamole, which benefits from higher oil content, these are usually more flavorful.