86 



ANNUAL REPORT 1918 AND 1919 



The Best Avocados 



The avocados of the Province of Espaillat are famous for their size 

 and flavor, although similar classes abound in other parts of the Republic. 

 In the neighborhood of San Cristobal. Province of Santo Domingo, there 

 are classes that compete advantageously with the Pollock. 



There was a tree in the yard of house No. 67. Sanchez Street, that 

 gave avocados of a green color, round shape, and weighing over three 

 pounds ; the pulp of same was about one inch thick at the lower end. This 

 tree died in 1917. 



In the yard of a house fronting Mercedes square, that belongs to the 

 Church of the same name, there is a tree that bears the Piniform Neck, of 

 more than three pounds weight, and of excellent taste. 



Fructification 



Trees begin to bear five years after planting, and often earlier if the 

 soil is good. 



Extent of Cultivation 



To the present date nobody in this country has developed an avocado 

 plantation. In each Conuco (little agricultural patch) there are one or 

 more trees that have sprung up from seeds thrown away after the pulp has 

 been eaten. 



Different Ways of Eating 



The manner of eating preferred in the cities is by cutting the avocado 

 in small slices when at the table, and mixing them with the soup, taking a 

 slice with each spoonful of soup. It is also consumed in slices sprinkled 

 with powdered salt and sometimes adding a bit of pepper, and generally 

 accompanied with meat or food. Salads are also made of the avocado, 

 alone or mixed with salted fish; in this last way the character of the salad 

 is changed from dietetical to aperitive. Some persons smash it with salt 

 and vinegar, while others sprinkle it with sugar, making a delicious dessert. 



NOTES ADDED BY J. H. PENDLETON 



Brigadier General U. S. Marines 



The favorite manner of eating the avocado among Americans is to 

 cut the fruit in two lengthwise, removing the seed, and eating the pulp with 

 a spoon. I like them best with a sprinkling of salt, occasionally adding a 

 light squeeze of lime, preferably green. Many people put a little French 

 dressing in the hollow of the half-fruit. Some use ketchup, or a cocktail 

 sauce of ketchup, Worcestershire sauce, vinegar or lime, and a drop of 

 tabasco. Many people sprinkle the fruit with sugar and squeeze a litdc 

 juice of lime on it. Some serve the pulp of the fruit cut in dice with a 

 cocktail sauce, similar to a fruit cocktail. Sometimes it is diced and mixed 

 with other fruits in a cocktail, and with vegetables in a salad. A delicious 

 puree is made by mashing the pulp and using it as one would use green 

 peas in making a puree. 



