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I couldn't disagree more! I won't buy an avocado with a label from Mexico or Chile because they are so watery / flavorless. I also happen to live in Carpinteri

I couldn't disagree more! I won't buy an avocado with a label from Mexico or Chile because they are so watery / flavorless. I also happen to live in Carpinteria, CA, where our local avo's are second to none.

telesilla 5y ago
Perhaps they don't export the good ones, I've enjoyed very much going to the markets in Mexico and asking for avocados for eating today and also slightly less ready ones that will be perfect tomorrow. The fruit sellers know exactly what to give you, they are perfect every time. A splash of lime juice and chili powder.. True culinary happiness.
- lotsofpulp 5y ago
  Like many fruits and vegetables, I’m guessing quality has to do with how early it has to be picked before the ideal picking time in order to transit to the destination. Almost all fruits and vegetables in the US taste better on the US West coast, in my opinion, and I suspect it’s because you’re closer to the origin (Cali/Mexico/WA/OR/the rest of Central and South America) so the fruit/vegetables take less time in transit and therefore don’t have to be picked so early.
  - dawnerd 5y ago
    Avocados don’t ripen on the tree (although they will drop eventually). So there isn’t so much early harvesting as long as the size is about right. Avocado also varies based on weather and age of the tree.
jacobolus 5y ago
Local fresh avocados in Mexico are excellent. Same goes for tomatoes, strawberries, mangos, etc. You can’t reasonably compare unripe produce transported from 1500 miles away with fresh ripe local produce. Avocados exported from California to the East Coast can also end up mediocre.
markdown 5y ago
That's because they're harvested early for transport. Left on the tree two weeks longer, the fat content goes up and they're far tastier.
dawnerd 5y ago
Oh man yeah avocados from that particular area so good. I grew up in Ojai and ones grown in the area were miles ahead of anything the stores sell. I also cringe when I see people pressing their thumbs into them at the store.
dzhiurgis 5y ago
Water avocado vs fatty avocado are different kinds

telesilla 5y ago

Perhaps they don't export the good ones, I've enjoyed very much going to the markets in Mexico and asking for avocados for eating today and also slightly less ready ones that will be perfect tomorrow. The fruit sellers know exactly what to give you, they are perfect every time. A splash of lime juice and chili powder.. True culinary happiness.

lotsofpulp 5y ago
Like many fruits and vegetables, I’m guessing quality has to do with how early it has to be picked before the ideal picking time in order to transit to the destination. Almost all fruits and vegetables in the US taste better on the US West coast, in my opinion, and I suspect it’s because you’re closer to the origin (Cali/Mexico/WA/OR/the rest of Central and South America) so the fruit/vegetables take less time in transit and therefore don’t have to be picked so early.
- dawnerd 5y ago
  Avocados don’t ripen on the tree (although they will drop eventually). So there isn’t so much early harvesting as long as the size is about right. Avocado also varies based on weather and age of the tree.

jacobolus 5y ago

Local fresh avocados in Mexico are excellent. Same goes for tomatoes, strawberries, mangos, etc. You can’t reasonably compare unripe produce transported from 1500 miles away with fresh ripe local produce. Avocados exported from California to the East Coast can also end up mediocre.

markdown 5y ago

That's because they're harvested early for transport. Left on the tree two weeks longer, the fat content goes up and they're far tastier.

dawnerd 5y ago

Oh man yeah avocados from that particular area so good. I grew up in Ojai and ones grown in the area were miles ahead of anything the stores sell. I also cringe when I see people pressing their thumbs into them at the store.

dzhiurgis 5y ago

Water avocado vs fatty avocado are different kinds