10-21-2017, 07:19 AM
Looking at the 3 Lindas sitting on the kitchen counter continuing to ripen, I began grumbling to myself again about the watery and stringy avos that are so prevalent at the markets.
So, I spent a few hours online trying to find out what causes those conditions.
Most of the info is aimed at the major marketed avo, the Hass.
But should apply to the other higher oil content avos like the Sharwil, Ota, Lamb-Hass, etc.
When only considering the reasons given by those that seem to have the best credentials:
Avos having wet and/or watery meat is caused by the fruit being picked too early, not mature enough to be picked yet.
The oil levels have not developed to the point they should have been allowed to.
Avos that have stringy meat are usually fruit from younger immature trees, or fruit from early in their season.
As the trees mature and/or their season progresses, they are less likely to contain strings.
Some fruit cultivars tend to be stringy more readily than others.
Assuming that many of the avos supplied to the market vendors are from locals with a tree or trees in their yard with many more avos than they can use,
it seems plausible that the real cause of the high rate of lower quality is that many of the growers are ignorant of what makes an avo ready to be picked.
Their only interest is in cashing them out.
Then, maybe many of those yard trees are grown from seed rather than being a grafted tree, making them an unknown hybrid that may not be the same as the parent tree.
The vendor has no real way to check on this before the avos actually ripen.
Welcome to Puna, the land of the Vocal Lunatic Fringe.
So, I spent a few hours online trying to find out what causes those conditions.
Most of the info is aimed at the major marketed avo, the Hass.
But should apply to the other higher oil content avos like the Sharwil, Ota, Lamb-Hass, etc.
When only considering the reasons given by those that seem to have the best credentials:
Avos having wet and/or watery meat is caused by the fruit being picked too early, not mature enough to be picked yet.
The oil levels have not developed to the point they should have been allowed to.
Avos that have stringy meat are usually fruit from younger immature trees, or fruit from early in their season.
As the trees mature and/or their season progresses, they are less likely to contain strings.
Some fruit cultivars tend to be stringy more readily than others.
Assuming that many of the avos supplied to the market vendors are from locals with a tree or trees in their yard with many more avos than they can use,
it seems plausible that the real cause of the high rate of lower quality is that many of the growers are ignorant of what makes an avo ready to be picked.
Their only interest is in cashing them out.
Then, maybe many of those yard trees are grown from seed rather than being a grafted tree, making them an unknown hybrid that may not be the same as the parent tree.
The vendor has no real way to check on this before the avos actually ripen.
Welcome to Puna, the land of the Vocal Lunatic Fringe.
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Was a Democrat until gun control became a knee jerk, then a Republican until the crazies took over, back to being a nonpartisan again.
This time, I can no longer participate in the primary.
Was a Democrat until gun control became a knee jerk, then a Republican until the crazies took over, back to being a nonpartisan again.
This time, I can no longer participate in the primary.