54ºF/12ºC. And the Guatemalan group, from
the semitropical highlands, is intermediate in
most respects; the flesh of its fruits is least
fibrous and the proportion of seed the lowest.
In the United States, where most avocados are
grown in southern California, commercial
varieties are of mixed background. The most
common variety, and one of the best, is the
black, pebbly-skinned Hass, which is mainly
Guatemalan. The smooth, green-skinned
Fuerte, Pinkerton, and Reed are also relatively
rich, while green Bacon and Zutano, and
Florida’s Booth and Lula, have more lowland
ancestry, tend to remain firm, and have half or
less the fat content of the Hass avocado.
Avocados don’t begin to ripen until after
they’ve been picked, so they’re stored on the
tree. All types ripen from the broad end
toward the stem within about a week of
harvest, and develop the best quality at
temperatures between 60–75ºF/15–24ºC.
Ripening can be accelerated by enclosing the
barry
(Barry)
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