Cold-Hardy Avocado with Thin, Edible Skin
Common Names: Mexicola Avocado
Family: Lauraceae
Origin: Mexico
Avocado 'Mexicola' (Persea americana) is a cold-hardy avocado variety known for its smooth, thin, black skin and rich, creamy flesh. Unlike many avocados, the skin of the Mexicola variety is so thin that it is edible, adding to its versatility in the kitchen. This Mexican variety is well-suited for cooler climates, thriving in areas where temperatures may drop as low as 18°F (-8°C). Mexicola Avocado trees are vigorous growers and produce abundant fruit, making them a favorite among home gardeners in both warm and cooler regions. The fruits have a delicious nutty flavor, making them ideal for fresh eating, guacamole, and culinary uses.
Distinctive Features, Uses, and Nutritional Value
Fruits: Mexicola Avocado produces small to medium-sized, pear-shaped fruits with a thin, edible black skin. The flesh is creamy and buttery, with a rich, nutty flavor.
Foliage: The tree has glossy, dark green leaves that give it a lush, tropical appearance year-round. The leaves emit a distinctive anise scent when crushed.
Growth Habit: Mexicola Avocado grows as a medium to large tree, reaching up to 15-30 feet tall. It has a spreading canopy and produces fruit abundantly.
Culinary and Nutritional Value
The edible skin of the Mexicola Avocado adds a unique twist to its culinary use. The rich, nutty flavor and creamy texture of the flesh make it perfect for guacamole, avocado toast, salads, and smoothies. Mexicola Avocados are also delicious when eaten fresh, with the skin adding a slight crunch.
Avocados are packed with heart-healthy monounsaturated fats, which help reduce bad cholesterol and improve heart health. They are also an excellent source of vitamins C, E, K, and B-6, as well as potassium and fiber.
