Avocado - Plant Encyclopedia Results

The avocado is a dense, evergreen tree. It is fast growing and can with age reach 80 feet, although usually less, and generally branches to form a broad tree. Some cultivars are columnar, others selected for nearly prostrate form. Growth is in frequent flushes during warm weather in southern regions with only one long flush per year in cooler areas. Grafted plants normally produce fruit within one to two years compared to 8 - 20 years for seedlings. West Indian type avocados produce smooth round, glossy green fruits that are low in oil and weigh up to 2 pounds. Guatemalan types produce medium ovoid or pear-shaped, pebbled green fruits that turn blackish-green when ripe. The fruit of Mexican varieties are small (6 - 10 ounces) with paper-thin skins that turn glossy green or black when ripe. The flesh of avocados is deep green near the skin, becoming yellowish nearer the single large, inedible ovoid seed. The flesh is hard when harvested but softens to a buttery texture.

The Avocado fruit is an important food in South America and is nutritious with high levels of mainly unsaturated oils, minerals, vitamins and reasonable levels of protein. Clinical studies have shown that avocado oil can reduce blood cholesterol.

Avocado trees produce thousands of flowers and only about one in 5000 sets fruit.

The Avocado is remarkable in its ability to thrive under a broad range of environmental conditions. It needs water and no frost and prefers good drainage, sun, and dry air.

See more about avocado:

Avocado varieties chart.

Avocado variety guide: Snack or Guacamole?

Growing avocadoes in Florida

The Magic of the Avocado

Persea borbonia is a relative of Avocado and Bay Leaf, the leaves of this aromatic herb tree are used for seasoning. he spicy leaves can be used to flavor soups and meats. Try crushing one of their leaves and you will smell an aroma similar to the bay leaves in your kitchen.

The plant develops a dense, pyramidal crown with gently drooping branches. The bark of the Persea borbonia is reddish-brown with irregular furrows that separate flat-topped ridges. Small round fruits appear on the tips of branches. The fruit is a small bright blue to shiny black drupe. The inside of these fruits looks like a miniature avocado complete with green, squishy flesh and a dark seed. In fact, an even closer relative to swamp bay than the culinary bay is the edible avocado (Persea americana). This plant is highly salt tolerant and tolerates flooding. Persea borbonia is usually associated with lowlands, hardwood swampy forests and moist or swampy conditions, but occurs in a variety of habitats, ranging from edges of fields and ditches to dry sandy areas, ridges and even dunes near the coast.