The pear-shaped fruit known as an avocado grows on tropical evergreen trees. They often have a huge seed in the middle, buttery flesh, and a tough, green outer covering. Their flavor, which comes in a variety of forms, sizes, hues, and textures, is frequently characterized as creamy and mildly nutty. That brings us to a very important question – Which type of avocado is best? or, Which types of avocados one should consume?
There are hundreds of varieties of avocados grown worldwide, with 56 growing in Florida alone, even though you may only be familiar with a few. Many are hybrids, which are produced when two different species are crossed to produce a new one. This post examines the advantages and characteristics of 15 popular types of avocado varieties.
Types Of Avocado Varieties
Avocado – Nutrients
Avocados are very nutrient-dense. They are excellent suppliers of Vitamins K, C, and E as well as folate, potassium, and healthy fats. Additionally, they include trace levels of minerals such as iron, zinc, copper, phosphorus, magnesium, manganese, and B vitamins. Avocados include monounsaturated fats, the majority of which is oleic acid, which is excellent for your heart, reduces inflammation, and may even be anti-cancer. Other fat-soluble nutrients can be more effectively absorbed when you consume avocados.
Types Of Avocado – Varieties, Shapes, Colors & Flavors
Despite minor variations in size, color, flavor, form, and peak growth season, many varieties have comparable traits. In the United States, avocados from Florida are larger and have smoother skin than those from California (Hass variety), which are smaller and have pebbly skin. Now let’s know about the different types of avocados:
I. A-Type or Type A Avocado Varieties
Below are a few of the more well-known A-type cultivar avocados, however, there are many more.
The Choquette has watery meat with a smooth, glossy peel that frequently leaks when the fruit is cut. South Florida is the source of this cultivar.
The Lula has a higher water content than many other cultivars, peaks in the summer, and produces fewer natural oils. It is particularly vulnerable to fungi yet resistant to the cold. The Lula matures to be about one pound in weight (450 grams).
The Hass variant is the most widely used. It has a round form, buttery, nutty flavor, and is offered all year long. As it ripens, its skin changes from vivid green to a deep purplish-black.
The Reed is only offered in the summertime. It is roughly the size of a softball and has a milder, more subtle flavor. Unlike other types, the skin of the Reed doesn’t change color as it ripens.
The Pinkerton is an oblong fruit with rough, easily peeled skin and a little seed inside a creamy body. It can reach a weight of 0.5 to 1.5 pounds.
The Gwen avocado resembles the Hass in both flavor and look. This is a larger Guatemalan type with thick, peelable dark-green skin.
The dark-purple Maluma avocado was found in South Africa in the 1990s. Although trees of this kind bear a lot of fruit, they grow slowly.
II. B-Type or Type B Avocado Varieties
Some of the B-type-cultivar avocados include:
The Ettinger, which is most frequently grown in Israel, has a large seed, a bright green peel, and a moderate flavor.
An avocado from Australia called the Sharwil has a rough, green peel and yellow flesh. It has a strong flavor is quite greasy, and is prone to freezing.
Unlike many other, more buttery kinds, the Zutano has a mild flavor and is covered in lighter, yellow-green skin. Typically, it weighs between 0.5 and 1 pound (225–450 grams).
The dark-purple Brogden avocado is a cross between Mexican and West Indian types. Although it is exceptionally cold-resistant, it is difficult to peel and is hence not a widely used commercial type.
Eight months out of the year, the Fuerte is unmistakably pear-shaped and available. It has an oily texture like that of hazelnut and gets its name from the Spanish word for “strong.”
The Cleopatra is a petite, dwarf avocado that is only starting to gain popularity among consumers.
One of the popular types of avocados is Bacon. The taste of the bacon is milder than that of other types. Its pale brown skin is simple to peel off.
The Monroe is a substantial avocado with a weight limit of two pounds (910 grams). It has less watery meat and is a firmer variant.
Avocados are also a great source of fiber, a crucial ingredient that is often missing from Western diets. According to several research studies, persons who consume avocados tend to weigh less. This finding may be related to the fruit’s high fiber and good fat content as well as its low glycemic index.
Avocados also include antioxidants like lutein and zeaxanthin, which are beneficial for your eyes and brain. These antioxidants may reduce the risk of cataracts, Alzheimer’s disease, and age-related macular degeneration (AMD). Additionally, studies show that habitual avocado eaters are healthier and less likely to develop metabolic syndrome. But this might be the case since many people who eat this fruit also seem to consume a lot of other nutrient-rich meals.
Avocado – The Bottom Line
Avocados are a very healthy fruit and have a lot of advantages. They are a good source of fiber, unsaturated fats, antioxidants, vitamins, and minerals that may help improve your health and reduce your chance of developing several chronic diseases. There are hundreds of types around the world, most of which vary in size, color, form, texture, and flavor, even if only one or two varieties are the best known.
The Hass avocado is the most well-liked and accessible variety. However, if you find a different kind, it probably has a comparable nutritional profile. In any event, avocados are a fantastic supplement to a diet high in nutrients and balance.