 This is the time of year for New Crop California Hass Avocados. Folks will be happy to see them on the produce stand again because since September of last year (end of the Calif. Season) we have had only Chilean and Mexican Avocados available to us. However new crop avocados will not have the oil content that the existing Chilean and Mexican avocados will have, so although the California crop is most desired. The imported fruit will be a better eating experience, for now. Late next month after the California fruit has been on the tree longer the oil content will be right where it needs to be for a more pleasurable eating experience. The California season will then take us through September.
Now, don't get me wrong the California avocados are very good, but just more on the watery side than the oily side. This is also the reason why we go all summer long with great avocados then in September we get slammed with horrid watery avocados. The reason for this sudden change is a reverse of what we are experiencing now. In September when we are finished with our domestic supply, Chile and Mexico move into the market. Their avocados are new crop at that time so they are watery and even stringy at times. It takes a while to “oil up.” So by this time of the year, they are perfect. The huge difference is that when our California Avocados are watery, they are pretty darned good. When the Chilean and Mexican fruit is watery it is less desired. So there is an “in between time” that if we really have to have them, we settle for what's available.
If all this is confusing to you, we will post a video soon explaining this difference. For now we have a choice, support the California growers and sacrifice the eating experience or buy the imported stuff and have a more pleasurable eating experience. It's your choice. At my market I carry both California and imported until the California season is in full swing and then I drop the imports, the good news is that this is a temporary situation. |
content
|
 |
