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Australian south african small purple tree12/27/2023 ![]() ![]() It typically grows to around 0.5–1 pound (225–450 grams). The Zutano is covered in a lighter, yellow-green skin and has a mild taste that’s unlike many other, more buttery varieties. It’s very oily with a bold flavor and is susceptible to frost. The Sharwil is an Australian avocado with a rough, green peel and yellow flesh. The Ettinger is most often grown in Israel and has a bright green skin, large seed, and mild flavor. Some of the B-type-cultivar avocados include: This variety grows slowly, but the trees bear a lot of fruit. The Maluma is a dark-purple avocado that was discovered in the 1990s in South Africa. This is a larger Guatemalan variety with a thick, dark-green skin that is easy to remove. The Gwen is similar to the Hass avocado in taste and appearance. The Pinkerton has an oblong shape, rough skin that is easy to peel, and small seed inside of a creamy flesh. As the Reed ripens, its skin remains the same green color, unlike other types. It has a lighter, more subtle flavor and is about the size of a softball. The Reed is only available during the summer months. Its skin turns from a bold green to a dark purplish-black as it ripens. It’s available all year round and has a buttery, nutty flavor and spherical shape. The Lula grows to weigh around 1 pound (450 grams). It’s resistant to cold but highly susceptible to fungi. The Lula peaks during the summertime, has fewer natural oils, and contains more water than many other varieties. The Choquette has smooth, glossy skin with watery flesh that often leaks when the fruit is cut. Though there are many more, below are some of the better-known A-type-cultivar avocados: ![]() Here are 15 of the most common types of avocado. In the United States, avocados from California (Hass variety) are smaller with a pebbly skin, while those from Florida are larger and have a smoother skin ( 16). Many varieties share similar features, with slight differences in size, coloring, flavor, shape, and peak growing season. Oppositely, B-type flowers receive pollen in the afternoon and shed it in the morning ( 15). A-type flowers bloom as females in the morning and shed pollen as males in the afternoon. The type of cultivar has little effect on consumers and matters more to those who grow avocados.Īvocados are partially self-pollinating through a process called dichogamy. The difference lies in the opening times and pollination behaviors of the avocado tree flowers. The fruits are categorized as either A-type or B-type cultivars. Though many hybrids exist, all avocados can be traced to either Guatemalan, Mexican, or West Indian origin ( 1, 13, 14). While you may only see a few types of avocado at your local grocery store, hundreds of varieties grow around the world. SummaryĪvocados are very nutritious fruits that offer many vitamins, minerals, unsaturated fats, fiber, and antioxidants that may help prevent disease and improve your health. However, this may be because many people who enjoy this fruit also appear to eat many other nutrient-dense foods ( 12). What’s more, research suggests that people who regularly eat avocados are healthier and have a lower risk of metabolic syndrome. These antioxidants may lower your risk of age-related macular degeneration (AMD), cataracts, and neurodegenerative diseases like Alzheimer’s ( 9, 10, 11). Some studies have found that people who eat avocados tend to weigh less, perhaps due to the fruit’s high content of fiber and healthy fat, as well as its low glycemic index ( 3, 7, 8).Īvocados also contain antioxidants that are good for your eyes and brain, such as lutein and zeaxanthin. Eating avocados can also help you better absorb other fat-soluble nutrients ( 1, 4, 5, 6).įurthermore, avocados are full of fiber, an important nutrient lacking in most Western diets. ![]() The monounsaturated fats in avocados - most of which are oleic acid - are good for your heart, fight inflammation, and may have anticancer properties. They also contain small amounts of B vitamins and minerals, such as copper, phosphorus, magnesium, manganese, iron, and zinc ( 2, 3). They’re great sources of folate, potassium, and healthy fats, as well as vitamins K, C, and E. ![]()
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