Have your ever seen or tried a Reed avocado? Well then, Meet the Reed Avocado. I have many salads I have created with the Reed as it comes in season every year. The best way to eat it is just freshly cut and added to anything!!Rounded and ripened from the summer sun, this avocado is buttery and can be eaten alone with just a spoon. Not only does it have a creamy texture, it peels easily with a medium dense seed that pops right out into your hand. You can detect this avocado at any farmer’s market by it’s thick green skin and slight pebbling appearance. It’s the largest of the avocado family and can weigh up to a pound! In my opinion don’t waste this avocado on making guacamole, this in my opinion is the “Best Tasting Avocado”. This variety of avocado was first developed 1948 by James Reed in Carlsbad, CA. Who knew?
So why eat these delicious fruits? Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. Find more nutritional information here.
My favorite way to eat avocados with kipper-snacks and lemon!
For my fellow gardeners out there who may be interested in planting a tree in your garden here’s one source for your buying needs- Try the Epicenter Avocados ,Trees, and Fruit nursery site. They have many varieties to choose from including the Reed Avocado and they will ship you a tree directly from their location in Santa Cruz. They can only ship within California.
Other ways to enjoy avocados can be as a drink or milkshake often found in Indonesia, Vietnam, and India. A dessert drink is made with sugar, milk or water, and pureed avocado. Many times chocolate syrup is added for that special touch. In Morocco avocado is served chilled with milk in a shake with confectioner’s sugar and a hint of orenge flower water. Sounds delish!
© 2012 – 2022, Mary Papoulias-Platis. All rights reserved.
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{ 7 comments… read them below or add one }
Hi there! I just stumbled across this post of yours’ on the Reed Avocado, because a few minutes ago I finished consuming an entire one that I picked up from Whole Foods, and I was so unbelievably satisfied that I decided to google the Reed, and ended up here! So thank you for posting about the Reed Avocado, so that I could see that I’m not the only one in love with this exotic breed of delight! I scooped all of it into a bowl and added a red bell pepper, carrots, sea salt, pepper and kelp granules. YUM-O!!!
Emily,
The farmer’s markets are loaded right now, but not for long. So short-lived,enjoy them!
Thank-you for writing to me, I always enjoy hearing from avocado lovers! A great site to check out from a local Avocado friend and grower of mine is: http://www.mimiavocado.com
Hi Mary! I don’t know why it has taken me this long to find your post about Reed avocados! We actually ship them via http://www.CaliforniaAvocadosDirect.com . The season started in June this year (2014) and ended in early October. You’re correct…they taste so good…and they’re so creamy!
You know how much I love REEDS! And this is way before I met you! XO Mary
You’ve got the wrong year for the development of the Reed.
I have loved them for many years, growing up in an avocado grove. So, I decided to hunt down a Reed, which is hard to find and planted one in my yard. Hopefully, in a couple of years we can have a few to eat.
Hi Marie, do you have a better date I can update my post?
Mary