I fear that in this profile of the Murashige avocado I was too critical, and it is because I’m not a fan of giant avocados in general.<\/p>\n\n\n\n
I’m know I’m supposed to be. What a huge avocado! So cool!<\/em><\/p>\n\n\n\n But I’m not.<\/p>\n\n\n\n Giant avocados have two downsides for me. One, they aren’t user friendly. Only when making a bowl of guacamole for a party do I want a two or three-pound avocado. Every other day of my life, I want a half-pound avocado.<\/p>\n\n\n\n Even Reed, which averages just over a pound, is too big for my liking. I often put half in the fridge for later. Then the exposed flesh seals and discolors and I slice that off before eating more. Compared to Reed, giant avocado varieties compound this problem. I’m thinking of varieties like Queen and Daily 11, and the many varieties that grow well in more tropical climates outside California.<\/p>\n\n\n\n I’d rather just eat a whole small avocado. Or even two small avocados.<\/p>\n\n\n\n Secondly, I’ve never met a giant avocado that has the highest eating qualities: mainly, I’m thinking of zero fiber, pliable skin without much grit, and great flavor.<\/p>\n\n\n\n You can find small avocado varieties that hit all of these marks. Sharwil, Hass, and Gwen are just a few examples. But I’ve yet to eat a giant avocado variety that does.<\/p>\n\n\n\n So there is my bias. And I regret now that I didn’t acknowledge this in the video.<\/p>\n\n\n\n What it means is that I’ve probably been too hard on Murashige, and you might like it more than me if you are a fan of giant avocados in general because, in terms of overall eating quality, Murashige does stand toe to toe with any other giant avocado variety that I have experience with.<\/p>\n\n\n\n That said, my profile of Murashige:<\/p>\n\n\n\n