THE FRUIT. 27 



THE FRUIT. 



The avocado varies greatly as to size, shape, color, texture, and com- 

 position, while the trees also present distinct differences. In size, the 

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

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

 four recognized t}^pes, although all possible gradations occur. The so- 

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

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

 of various lengths, but the diameter is always greatest from the stem 

 to the distal end. The pear-shaped (see fig. 8) and bottle-necked 

 varieties (see fig. 9) are sufficiently described by 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 the green fruit tinged with yellow at 

 the distal end. All 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, with the texture of cream cheese. 

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

 others are comparatively dry. 



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

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





Grams. 



Percent. 





762. 2 



201.4 



94.0 





71.09 





19.71 



Skins 



9.20 







Total 



« 1,021.0 





100. 00 







« Thirty-six 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 l 102 



Carbohydrates . . 068 



Ash 009 



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

 portion. 



« Maine Agr. Exp. Sta. Bui. 75, July, 1901, p. 111. 



