THE AVOCADO IN GUATEMALA. 25 



Flesh. — There is a great deal of difference in the color and texture 

 of the flesh among Guatemalan avocados. Assuming that fully ripe 

 specimens are being considered (immature ones are very common in 

 the markets during a certain portion of the year), it will be found 

 that in some the flesh is a pale cream color, in others a deep-cream 

 color, while in a very few it is of a rich, bright yellow, almost identi- 

 cal with that of creamery butter. In a general way, the color of the 

 flesh indicates the flavor, for pale cream-colored varieties are nearly 

 always lacking in richness. They may have, however, a peculiar 

 nuttiness which is very agreeable. 



It was noted that a few varieties which possessed deep-yellow flesh 

 and promised at first glance to be of rich flavor had a pronounced 

 bitter taste which disqualified them' for market use. These varieties 

 could be distinguished, it was found, by a peculiar translucence of 

 the flesh, a character which is not possessed by most avocados. 



The very best varieties seen in Guatemala have flesh of deep cream- 

 yellow or yellow color, quite opaque, firm, and when fully ripe cutting 

 like soft cheese. The texture is dry, fine grained, and oily. 



The remnants of the vascular system, which persist in many avo- 

 cados in the form of fine, stringlike fibers running through the flesh 

 from the stem of the fruit to the base of the seed, are rarely found 

 in Guatemalan avocados. The position of these fibers can fre- 

 quently be traced by slight discolorations in the flesh, but the presence 

 of stringy fibers, which are often noticeable in the other races, espe- 

 cially in the Mexican, was not noted in Guatemala among fruits of the 

 Guatemalan race. Many varieties were found in which there was 

 not even the slightest discoloration of the flesh. Those in which there 

 is a slight discoloration are just as good for eating, but they are not 

 equal in appearance to those with perfectly clear flesh; hence, they 

 are less valuable commercially. 



The percentage of Guatemalan avocados which have deep-yellow 

 flesh free from all discoloration is small. Many have cream-colored 

 flesh, often somewhat watery in texture. This is correlated with poor 

 flavor and quality. No variety with pale, watery flesh has been found 

 to be of excellent quality. 



Flavor and quality. — These two closely related characters must be 

 considered the most important of all, since an avocado of poor quality 

 is undesirable, no matter how attractive its appearance may be. For- 

 tunately, the best of the Guatemalan avocados not only present an 

 attractive exterior but are nowhere excelled in texture and flavor of 

 flesh. 



The subtle differences which distinguish the flavor of many vari- 

 eties are impossible of description. Inferior varieties, of which there 

 are many, lack richness and may even have a rank or bitter flavor 

 which is disagreeable. They may be watery and sweetish, especially 



