THE AVOCADO IN GUATEMALA. ' 23 



Considering the fruits of medium size, which constitute the vast 

 bulk of those seen in the markets, round and pyriform are the 

 two predominant shapes. In Alta Vera Paz there are a good many 

 more round fruits than pyriform ones, while in Antigua oval and 

 pyriform avocados are more common. 



Size. — The smallest variety seen in Guatemala weighed 3 ounces, 

 while the largest weighed 3 pounds. Between these extremes are 

 many weighing 8 to 16 ounces, and a few from 16 to 24 ounces. 

 Avocados weighing less than 6 ounces are not common in cultivation, 

 but trees growing in abandoned clearings or by the roadside fre- 

 quently produce fruits weighing no more than 4 or 5 ounces. Most 

 of the fruits seen in the markets weigh from 10 to 14 ounces. Av- 

 ocados weighing more than 24 ounces are very rare. 



In some sections of the country large varieties are unknown. In 

 the Senahu district of Alta Vera Paz, for example, no fruits were 

 seen which weighed more than 10 ounces. 



In Antigua, in Amatitlan, and in the vicinity of the city of Guate- 

 mala, on the other hand, large varieties are comparatively common. 



To the average Guatemalan the value of an avocado depends mainly 

 upon its size. The largest fruits are the most highly prized, even 

 though they may have very large seeds. The quality of the flesh, 

 however, justly receives much consideration. If a tree produces 

 large fruits of good quality it usually gains a local reputation. 



Surface. — The rough surface, which is often considered typical of 

 the Guatemalan race, occurs almost invariably in small half-wild 

 fruits, but in the large varieties found in the coffee fincas of Antigua 

 and in other regions the surface is often quite smooth. It must not 

 be assumed, therefore, that an avocado which does not have a rough 

 surface is not a Guatemalan. 



Roughness of surface is correlated with thickness of skin. The 

 thickest skinned varieties, such as the small round avocados of Alta 

 Vera Paz, are usually very rough and even warty externally. In 

 medium-sized or large varieties the skin is often much thinner and at 

 the same time smoother on the surface. No avocados were seen in 

 which the skin was very thick and yet smooth on the surface, and, con- 

 versely, no thin-skinned forms were observed which had very rough 

 surfaces. The surface of the thinner skinned varieties is sometimes 

 pebbled or very slightly roughened, especially around the base of 

 pear-shaped or elongated fruits. 



In some smooth-surfaced varieties a decided tendency toward 

 glossiness is notable in the ripe fruit. This adds greatly to its at- 

 tractiveness, especially when the fruit is purple or maroon in color. 



Color. — The two common colors of ripe avocados are dull or deep 

 green and deep purple. When immature, all Guatemalan avocados 

 are green in color. As they become mature they may either remain 



