Nishikawa Avocado Tasting right here we go…
Normal Notes: a Guatemalan sort avocado developed by College of Hawaii and sporting a Japanese identify, 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 greater 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 robust avocado taste. Probably the most comparable tasting meals I’ve eaten is unsalted butter at room temperature. The second closest meals can be the Brogdon avocado, however the Nishikawa is a notch higher. The depth of taste is good and I detect no aftertaste.
Ranking: Basically flawless. Simple peel pores and skin, good measurement, smallish seed, excessive oil content material, excellent basic taste, and creamy texture. Lastly, an avocado that actually tastes like I count on an avocado to style, with none caveats or explanations. I’d 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 sphere. I’m nowhere close to as skilled a grower and taster as most individuals studying this, however this Nishikawa is the most effective tasting Florida grown avocado I’ve tried thus 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? Possibly not sufficient individuals have really eaten it?
