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  1. #1
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    Default It's a good time for avocados..

    Anyone else notice the better quality avocados this month? I've even gotten some fibrous *good thing* avocados that reminded me of Peruvian paltas.. much creamier and nuttier tasting than before. I don't understand why it's so difficult for them to mass produce aguacate criollo from Jarabacoa/Constanza since those avocados are 100X better than the crappy hass avocados from Mexi/Cali, just nearly impossible to find unless you have your own tree or a connection who sells their own.

    Disclaimer: 99% of people on this site have never had a true aguacate criollo, so please avoid comparing the watery injertas to the best avocado available on planet Earth .. If anyone has a source for these beauties, send me a PM

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  3. #2
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    You are descibing MY avocados to an "A"!
    They are "CREAMY", any like butter.
    I'll save a "seedling" for you.
    Just have to wait about 8 years to taste one.
    After 8 years, I only got two the first year.
    AND, I know, I know, but I caught a guy trying to steal one of them!
    This year was a good year!
    CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC

  4. #3
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    Quote Originally Posted by Criss Colon View Post
    You are descibing MY avocados to an "A"!
    They are "CREAMY", any like butter.
    I'll save a "seedling" for you.
    Just have to wait about 8 years to taste one.
    After 8 years, I only got two the first year.
    AND, I know, I know, but I caught a guy trying to steal one of them!
    This year was a good year!
    CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC
    Yup, you are one of the lucky few with a criollo tree.. It is biannual right? Gives a ton of avocados one year and very few the next?

  5. #4
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    Quote Originally Posted by sayanora View Post
    Yup, you are one of the lucky few with a criollo tree.. It is biannual right? Gives a ton of avocados one year and very few the next?
    How do you identity a criollo tree. I don't have a tree but I do have a branch with many avocados this year (neighbors tree)

  6. #5
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    There are really quite a few varieties of criollos I think, the ones I know have bumpier and less shiny skin than the injertas. The easiest way to tell a criollo is the lack of water inside of the avocado, it is just straight creamy, no watery taste. The good avocados are never exported either I think maybe because of shelf life.. or actually , it might be that they need to mature on the tree, I've taken them off super underripe and they don't ripen off the tree properly.

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  8. #6
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    The best "criollo" avocados are the variety that has a long neck and purple skin as it ripens. The pulp is a very smooth, creamy consistency... think of a soft European cheese. These are highly sought after, and very hard to find.

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  10. #7
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    My father who lives in SD has an avocado tree in his backyard.It yields big,purple skin avocados when
    ripen.The flesh is so creamy,not watery,it has a buttery texture,almost like a nutty flavor.

  11. #8
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    So these would be...?


  12. #9
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    I think the earlier season ones are not as nice as they are artificially ripened. I wrote about Avocados here

    What about your saucepans?: A is for Avocado

    Matilda

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  14. #10
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    Quote Originally Posted by Mauricio View Post
    So these would be...?

    Those are criolla!

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