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How to Plant, Grow, and Harvest Avocados

Avocados are eaten raw in salads, dips, and sandwiches. They are richer in fat than any other fruit except the olive—20 to 30 percent fat—93 percent unsaturated.

There are more than 500 avocado varieties. Some can be grown in warm winter temperate regions; others can be grown only in semi-tropical and tropical regions.

Avocados are horticulturally grouped by their origin; these groups are known as races. There are three races: Mexican, Guatemalan, and West Indian. Additionally, there are hybrid avocados—most hybrids are crosses between Mexican and Guatemalan varieties.

Mexican avocados are the most cold-tolerant; they can be grown in USDA Zones 9 and 10.

Guatemalan avocados are a bit less hardy than Mexican cultivars; some can be grown in Zones 9 and 10.

West Indian avocados are the least hardy and the most tropical; in the United States, they can be grown only in South Florida, Zones 10 and 11.

Hybrid avocados—mostly hybrids of Mexican and Guatemalan varieties—can be grown in Zones 9 and 10.

A dozen or so avocado cultivars are commonly grown in gardens and on farms. The four well-known cultivars—because they are commercially grown and widely distributed—are ‘Bacon’, ‘Fuerte’, ‘Hass’, and ‘Pinkerton’. Gardeners in Zones 9 and 10 can grow these cultivars.

Avocados may bear fruit in a greenhouse where temperatures are between 75° and 85°F in summer and the air is humid and where winter temperatures stay between 55° and 65°F.

Content created and supplied by: Alberto010 (via Opera News )

Avocados Guatemalan Harvest Avocados Mexican


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