Avocados come in a diverse range, each one with its own culinary strength. But one avocado is not better than another. They are simply different. You can only compare types of avocado based on their shape, size, taste and texture.
While there are many varieties of avocado grown in Zimbabwe, the main one that the country exports is Hass. It is a different story in the domestic market where you will find other types of avocado including Hass. But the green skin avocados are more than the dark skin ones. This is because consumers in Zimbabwe prefer them for their larger size.
Avocado Season in Zimbabwe
Avocados in Zimbabwe are available in various quantities almost the whole year. The main harvest season lasts from March to October. But the bulk of the fruit is picked from April to September.
Here are the differences between some of the avocado varieties commonly grown in Zimbabwe:
Hass Avocado
- It is the most popular variety among farmers
- It is available from May to October
- Its leathery, pebbly skin turns from green to purplish-black when ripe
- It is medium to large in size
- It is oval in shape
Fuerte Avocado
- It is available from April to July
- Its smooth skin remains green even when ripe
- It is pear-shaped
- It is medium to large in size
Pinkerton Avocado
- Its slightly pebbled skin remains green even when ripe
- It is large in size
- It is pear-shaped with a long neck
Esther Avocado
- It is a hybrid from Nabal and Hass
- It is medium in size
- It bears later in season after Hass
- Its thick skin with yellowish shades remains green even when ripe
- It is round in shape
The Agricultural Research Council (ARC) is introducing new and improved avocado cultivars that are higher yielding and highly resistant to pests and diseases. They include:
- Ryan
- Gwen
- Fortuna
Zimbabwe Avocado
Each kind of avocado in Zimbabwe matures at around the same time every year. Some like Fuerte mature earlier while others like Ryan mature later. It is climatic factors that cause variations of one to three weeks.
Avocados are mature before picking but not ready to eat. They must be softened off the tree. The softening process takes a few days or a week depending on the degree of maturity, storage temperature and variety.
When the avocado on the tree begins to mature, it usually loses some of its bloom and changes color. Small, rusty brown specs appear on some types while others may appear duller. Inside the fruit, the seed coat turns from ivory (off-white) to dark brown when mature.
One way to determine avocado maturity is by picking one of the larger fruits and keeping it at room temperature (20°C) until it softens. If it softens all round without shrinking then it is mature. If it is also not tough or bitter then it is good to eat. The remaining fruit can be picked from the tree so as to give them time to soften.
Some avocado varieties hold their fruit well for several months but others hold them for a relatively short time. This characteristic also depends on the season. Picking a few fruit at a time may extend the harvest period for months.
Avocados meant for overseas markets are precooled after being harvested. They are stored in a cold room at temperatures of 5°C-8°C. They are then loaded onto a refrigerated container on the ship for transport to their destination.
Refrigerated trucks are also used for transport to the final markets. This process ensures the avocados have the right flavor and consistency. Lack of refrigeration leads to loss of quality and lower market prices.