Nishikawa Avocado Tasting right here we go…
Common Notes: a Guatemalan kind avocado developed by College of Hawaii and sporting a Japanese title, the Nishikawa produces a medium/massive avocado with darkish inexperienced pores and skin and an rectangular form. The seed is comparatively small and the flesh of this one ripened evenly.
Pores and skin: peels simply, slight grainy texture simply contained in the pores and skin
Texture: Good softened butter texture, melts within the mouth. Spreads like cream cheese with an clearly increased oil content material than the opposite avocados within the field.
Sweetness: none that I can detect
Taste: The Nishikawa tastes like an AVOCADO, it registers instantly in my mind as sturdy avocado taste. Probably the most related tasting meals I’ve eaten is unsalted butter at room temperature. The second closest meals could be the Brogdon avocado, however the Nishikawa is a notch higher. The depth of taste is good and I detect no aftertaste.
Score: Basically flawless. Straightforward peel pores and skin, good measurement, smallish seed, excessive oil content material, excellent traditional taste, and creamy texture. Lastly, an avocado that actually tastes like I anticipate an avocado to style, with none caveats or explanations. I might be proud to present these to family and friends as a result of anyone would acknowledge the standard of this fruit. Kampong was within the lead however Nishikawa simply lapped the sector. I’m nowhere close to as skilled a grower and taster as most individuals studying this, however this Nishikawa is the very best tasting Florida grown avocado I’ve tried so far. Give me one other one, now!
Now I’ve to ask, why have not I heard a lot about Nishikawa amongst Florida growers? Is it merely because of the Hawaiian origins, or are there issues with rising the tree or productiveness? Perhaps not sufficient folks have truly eaten it?
