Avocados are popular globally, prized for their creamy texture and rich flavor. Understanding their classification helps consumers and growers appreciate the wide array of choices. This distinction aids in informed decisions, whether selecting fruit or planning an orchard.
Avocado’s Botanical Identity
Avocados belong to the genus Persea, a member of the laurel family, Lauraceae, which also includes cinnamon and sassafras. The scientific name for the avocado species is Persea americana.
The avocado tree is an evergreen, typically growing between 9 and 20 meters in height. Its fruit is botanically considered a large berry containing a single large seed.
The Three Horticultural Races and Their Characteristics
Avocados are broadly categorized into three horticultural races: Mexican, Guatemalan, and West Indian. The Mexican race originated in the highlands of Mexico, the Guatemalan in the highlands of Guatemala and Chiapas, Mexico, and the West Indian, despite its name, in Colombia’s humid tropical lowlands.
Mexican race avocados produce small fruit, typically weighing 90–240 grams, with a very thin, smooth skin rarely over 0.75 mm thick. The leaves have a distinctive anise-like scent when crushed. These avocados have a high oil content, often exceeding 15%, and are the most cold-tolerant, able to withstand temperatures between -5°C and -7°C.
Guatemalan race avocados generally produce medium to large fruits, ranging from 240–1,000 grams, characterized by a thick, leathery to woody skin, sometimes over 6 mm thick. The fruit’s pulp typically has a medium oil content, usually between 10% and 15%. These avocados are moderately cold-tolerant, enduring temperatures between -2°C and -4°C.
The West Indian race yields large fruits, weighing between 400 and 900 grams, with a smooth, thin skin, typically 0.8 to 1.5 mm thick. Their pulp is more watery and has a lower oil content, generally less than 8%. This race is the least cold-tolerant, sensitive to temperatures below -2°C.
Popular Avocado Varieties
Numerous avocado varieties have been developed from these horticultural races. The ‘Hass’ avocado, the most widely cultivated variety globally, is a hybrid of Guatemalan and Mexican ancestry. It has pebbly, dark green skin that turns purplish-brown when ripe, and rich, creamy, nutty-flavored flesh.
The ‘Fuerte’ variety is a Mexican-Guatemalan hybrid, known for its pear shape, smooth green rind, and mild, yellowish flesh. This variety is more tolerant of occasional cold spells compared to ‘Hass’. ‘Reed’ avocados are Guatemalan types, producing large, round, green fruit with a smooth skin that remains green even when ripe. They have a rich, nutty flavor and substantial size.
‘Pinkerton’ avocados, believed to be a cross between a ‘Rincon’ and ‘Hass’ avocado, are elongated, pear-shaped fruit with slightly pebbled, green skin that stays green upon ripening. This variety has a high flesh-to-seed ratio and smooth, oily flesh. The ‘Gwen’ variety is a Guatemalan type, similar to ‘Hass’ in size and shape, with a thick, pebbly skin that turns a lighter green when ripe, and a rich, nuanced flavor.