Description
This is an opportunity to try three of the best avocados for the month of April in Southern California.
Sharwil avocados originated in Australia in the 1950’s, the creation of Frank Sharpe and James Wilson. “Sharwil” is a portmanteau, combining the names of Sharpe and Wilson. A number of seasoned avocado enthusiasts consider Sharwil their favorite avocado to eat, with its small seed, rich flavor, golden color, and smooth texture.
Pinkerton originated about 1961 as a seedling on the property of John Pinkerton in Ventura. The fruit is more elongated compared to Hass. Pinkerton’s seed is very small, its flesh is especially fine, and the taste is mildly nutty and very pleasing. A peculiarity of Pinkerton is that it ripens slowly, taking two to three weeks after harvest.
Fuerte is the avocado variety upon which the California industry was built. In 1911, Fuerte was discovered in Mexico, brought up to California, and propagated by West India Gardens Nursery of Altadena. It was the most popular avocado until Hass overtook it in the 1970’s. To me, guacamole made with Fuertes remains the supreme guacamole.
These are clean avocados. None of the trees from which these avocados were harvested have ever been sprayed with pesticides or other chemicals. No herbicides or fungicides have ever been used on the trees or near them.
I harvested the Sharwil avocados from the Spaugh Grove in Poway, San Diego County. The Pinkerton avocados come from my personal tree in Ramona, San Diego County. And I picked the Fuerte avocados at Shady Lane Farm in Fallbrook, San Diego County.
To learn more about these varieties, see my profiles:
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