Avocado is a tropical fruit, with green and yellow tones. Avocados were first cultivated in South America with later migration to Mexico.
Avocados were first seen in the United States in the early 1800's. California is currently the largest producer of avocados stateside. There are more than 80 varieties, with the "Hass" variety dominating the crop share. A single mature avocado tree can produce more than 400 pieces of fruit in a year.
A new variety called "Don Gillogy" was found around 7 years ago. The fruit was beautiful, bright and lustrous green, but was not ripe until it turned black. It produced fruit twice a year, and was so tasty, nothing needed to be added to make guacamole.
The fruit did not turn dark after slicing. It was rich with antioxidants, which preserve it. Its skin was thick enough to protect it from bruising, but no peeling was necessary, as it just dropped out of the skin, like an egg from a shell.
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There are three distinct horticultural races of avocado - West Indian, Guatemalan and Mexican - plus hybrids between them. West Indian types are the least cold tolerant and somewhat watery in flavor, but they have the greatest tolerance to salinity and diseases. West Indian avocados are useful primarily as rootstocks because of their high salt tolerance.
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