Avocados are members of the family Lauraceae, which includes the plants that produce edible cinnamon, camphor, sassafras and the herb laurel (bay leaf). Avocado varieties are identified as being either Type A or Type B. The Reed avocado is an A variety. It is also known as a green-skinned variety along with Zutano and Fuerte avocados. These varieties maintain their green colouring when ripe and are thinner skinned, which naturally makes them more susceptible to diseases.

The Reed avocado's most distinguishing characteristic is also an obvious one. It is the largest of all known avocado varieties. Its thin green peel contains a hefty fruit that can easily weigh a pound or more. Its flesh is a pale golden yellow, its weight clinging to its fragile shell. It has a relatively large seed and seed cavity, but its robust size allows it to still carry a substantial amount of edible flesh. Its flavor and texture are both superior in quality. The texture is buttery, almost maintaining a melting quality. Its flavor, bold, rich, nutty and even buttery. Regardless of its obscure commercial availability, it is perhaps the best tasting avocado and considered so among avocado growers.

Serving Ideas

Reed avocados actually have a good storing quality, once cut and kept in the refrigerator.

Geography/History

Avocados evolved as a species from animals eating the fruit and "distributing" the seeds. Avocados have been growing wild for at least 13,000 years though they have been cultivated by humans for about 9,000 years. There are three races of avocados: Guatemalan, Mexican and West Indian. While each has distinctive features, cross-pollination permits the development of unlimited varieties. The Reed avocado was developed in 1978 by James Reed in Carlsbad, CA.

Seasons/Availability

Reed avocados are available at some farmers markets in early fall until early winter.