A friend instant messaged me yesterday asking if I wanted some avocados from her mother's tree. Sure! When I met up with her to get the avocados, I was surprised by their size and color. They were very small, and had smooth, black skin. She said they were Mexicola avocados.
Apparently, the skin is edible, but you don't have to eat it. The avocados are small in size, but pack a lot of flavor, and the texture is buttery. They originated in 1910 in Pasadena, CA The trees are frost-resistant and hardy to 18° F, and they're ready for harvest from September to October. If your neighbors have a Mexicola avocado tree in their yard, or if you see some at your local farmer's market, give them a try.
(Image: The Produce Guide)
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Comments (8)
What a coincidence, I just discovered and bought one of these at the farmers' market a couple of days ago!
They look beautiful! And flying in the face of the grammar "rule," there is no E in plural avocado ... English degree police at work .. :)
birdie_dc, I always get in trouble over that one!
It is quite tricky ... but the "avocaDOES" made me think of deer! :)
does anyone recall the "half fat" avocados circa 2001, no taste, huge and mucho creepo!
These are delicious!!!!! It's like eating a peach or a plum, and the skin is great for your intestines :D
So, it sounds like these could grow in the pacific northwest, too. Anyone have any experience with that? How big do the trees get?
brittanykate: I was wondering the same thing. Right now I have fig and lemon trees in large pots that come inside for the winter, though I will plant the fig out when it gets old enough; I wonder if a PNWer could do the same with one of these?