THE FRTTTT, 27 



THE FRUIT. 



Tho avocado varies oreatly as to size, shape, color, texture, and com- 

 position, while the trees also present distinct ditl'erences. In size, the 

 fruits vary from those no larger than a hen's egg to specimens which 

 weigh 3 pounds. (See fig. 7, A, and lig. 9, B.) As to shape, there are 

 four recognized types, although all possible gradations occur. I'he so- 

 called round fruit (see fig. 6) is not strictly spherical, ])eing flattened 

 at the distal end or at both ends. The oblong fruit (see fig. 7) may be 

 of various lengths, l)ut the diameter is always greatest from the stem 

 to the distal end. The pear-shaped (see fig. S) and bottle-necked 

 varieties (see fig. 9) are sutiiciently described ])y their names. 



The color of a ripe avocado varies from a dark purple, like that of 

 a ripe eggplant, to scarlet, yellow, and grass-green. As a rule, the 

 fruit is not of one color over all of its surface; the purple or scarlet 

 fruits are usually lighter and tho green fruit tinged with yellow at 

 the distal end. AH combinations of the sizes, colors, and shapes men- 

 tioned are found. 



THE EDIBLE PORTION, 



The edible portion of the fruit, called the meat, in desirable varie- 

 ties is a smooth, rich substance, wirh the texture of cream cheese. 

 Some inferior fruits are decidedly watery and oily in appearance, while 

 others are comparatively dr3\ 



The following analyses were made by Charles D. Woods and L. I). 

 Merrill. « The pulp of three fruits was taken for an analysis. 



Edible portion 



Seeds 



Skins 



rpotai ai, 021.0 100.00 



«Thirt5'-si.x ounces. 



It was found that 1 pound of the edible portion contained the fol- 

 lowing weights of nutrients: 



Pound. 



Water 0-811 



Protein 010 



Fat 102 



Carbohydrates 068 



Ash 009 



The fuel value is estimated at 1,758 calories per pound of edible 

 portion. 



aMaine Agr. Exp. Sta. Bui. 75, July, 1901, p. 111. 



