The popularity of avocado has acquired global dimensions and it is one of the most popular foods in recent times and, above all, let’s face it, since Instagram exists. We seem to know everything about this creamy and delicious fruit But do we really know the differences between varieties and which one is more suitable for each use? Today I will tell you a little more about the varieties that we most commonly find in the markets.
Finding out its exact point of maturity, cutting it and cooking it is no longer a mystery but we know which is the variety of avocado that we use for our succulent toast or which is the best to make guacamole, probably not, and although the differences are subtle, it is good to know them. to improve each preparation and always get it right in the kitchen.
There are three main types of avocado: Mexican, Guatemalan and Antillean. Among the most common varieties we consume are Bacon, Fuerte, Gwen, Hass, Pinkerton, Reed and Zutano avocados.
The use of avocado is uneven throughout the world and just as for us it is normal to include it in salads, toasts or sandwiches in countries like Taiwan it is mixed with milk and sugar and no less peculiar is the use that Indonesians make that combine it with coffee, milk and rum and he drinks it cold. In countries like Mexico, even its leaves are used to make tamales and it is a common accompaniment to roasts and stews.
The avocado of the Hass variety is perhaps one of the most famous avocado varieties and is considered by many to be the best. The flavor is quite intense and the pulp is creamy, perfect for making guacamole. The Hass is not a very large avocado and its rough skin makes it easily recognizable. In addition to the United States, Israel is also a large producer of good quality Hass avocados.
The Fuerte avocado is elongated in shape and is grown mainly throughout Mexico and Central America, although its origin is hybrid (half between Mexico and Guatemala). It is one of the most appreciated avocado varieties, perhaps because of the ease with which the skin peels off the pulp.
The Bacon variety is of Californian origin and has an oval shape. Medium-large in size, they are generally available from fall to spring and have a more delicate flavor than other varieties.
The best of all is that almost all the varieties have already begun to be produced in Spain, and avocados of excellent quality can be found in regions such as Andalusia or the Canary Islands. This occurs even in the warmest areas of southern Galicia, something unthinkable many years ago.