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My aim has always been to have the entire year covered. And since avocados, like many fruit trees, produce more in alternate years I’ve sought to have two varieties that are best-eating for each season (in case one is having an “off” year).

For summer into fall, I’ve got Reed and Lamb. For late fall through winter, I’ve got Fuerte, Pinkerton, and Sir Prize. For spring into summer, I’ve got Hass and Sharwil.

At this time only the Reed and Lamb have started bearing. Looking forward to the day when all of the trees are in production, when I never have to buy the mispicked and frozen and bruised avocados that are sold in grocery stores, and when I can also give properly harvested avocados to friends and family. Oh, am I looking forward to that day.

It’s not shown on the chart above, but my actual eating experience this year, 2016, was that the Reed and Lamb were both very tasty in June. And because we had a hot June, in addition to the fact that we only had about 15 fruit on those trees combined, we ate them all before the end of June.

It’s likely, however, that next year we’ll still be eating Reeds and Lambs through summer since the Hass tree now has dozens and dozens of young fruit that ought to satisfy us from late winter through spring of 2017. The point is, if you don’t have many fruit you are likely to eat them all on the front end of their season, but if you have an abundance, then you are likely to still be eating them on the back end of their season. And of course, the variation in the weather each year will slightly shift the eating season forward or backward.

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