Duke Avocados. Very creamy, clean, no strings, ultra thin skin that you can bite into and eat. No need to peel off. And unlike most avocados when opened, the Duke Avocados don’t brown easily! Very good and tasty especially for avocado toast. Avocado Flavor is milder but creamier than Hass and I like it.
I will be using the seeds as rootstocks for my cold hardy, boron and salt tolerant, and root rot resistant avocados.
For me, I think that the best way to induce their cold hardiness is to plant them outside in October. They won’t sprout until early spring. And only those induced to be cold hardy would sprout, and might be due to epigenetics. The ones that I germinate inside the house, they really don’t seem to be as cold hardy. So I now plant the seeds outside.
I really wanted their seeds to be used as rootstocks so I mark my calendar and go great distances to get them. I have proven that from a few years of my experimentations, they’re really among the best rootstocks to use, especially for our area where we have salt problems, freezing temperatures and root rot. If you want very good and very cold hardy avocados, these are the best to use, better than all of the big box stores avocados. Of course, I now have seeds of Aravaipa and Brazos Belle and would test them side by side too!
Those beautiful pictures take me back. Living in S. CA as a boy, I really grew to love avocados. What I miss most is all the other varieties besides Hass that used to be available- especially at hippy frequented health food stores- we hippies just loved cods. The only names I remember now are Bacon and Fuerte. I know Bacon was a summer avocado.
In NY the only commercially available cods are Hass and big watery things from Florida, which I don’t understand, because my brother grows several varieties in Hawaii rich with oil. He has one or another variety all year long and they are the staple crop coming out of his orchard. (I have 3 brothers and one sister and all have an orchard besides one brother.)
I agree with the big watery things from Florida, but not all Florida avocados are watery. I have a tree with big buttery avocados that can compete with any California avocado. It came with my house that I bought in 1986. It was a mature tree at the time. I don’t even know if it’s a named variety. There are many named Florida varieties that are buttery: Brogdon, Oro negro, choquette, lula, simmonds, etc. The list goes on.
Just another case of the fruit industry appealing to the eyes instead of the palate. However, in this case, it seems the palate is winning and has made Hass from Mex. and S. America much more popular than anything from Florida.
That’s because the local demand in California has been strong and the growers find it more profitable to sell locally grown avocados first, so it seldom is exported outside the state, and if they do, there is a huge premium price difference compared to avocados imported from outside the country.
We have the same climate and soil conditions here in Tracy. Avocado trees from big box stores don’t survive here. I would love to buy a couple of these rootstocks that you grow from seeds, or Duke and Aravaipa grafted on these rootstocks, in a year or two. Or we can trade, I have a lot of home-made trees available for trade: figs, pomegranates, apricots, apples, pears.
BUt it sounds like you not only want Duke on top, but as the rootstock as well. Ohh man, what I would do to get my hand on this. I guess I need to locate a tree in Oroville area along with a rootstock…