Edranol Avocados
Estimated Inventory, lb : 0
Description/Taste
Edranol avocados vary in size, depending on growing conditions, but are considered a medium to large cultivar, averaging around 10 to 12 centimeters in length and 255 to 510 grams in weight. The variety is typically larger than Hass and features a pyriform shape with a blunt, curved end tapering to a narrow, more pointed end. The skin is covered in small, raised bumps, giving it a rough, textured, and leathery feel, and remains green, even when ripe, sometimes darkening with maturity. Edranol avocados have semi-thin skin, and the surface bumps are often a lighter shade of green than the rest of the skin. Underneath the surface, the yellow-green flesh is dense, thick, and creamy with a smooth, velvety, fibreless consistency. The flesh also envelops a hard, brown central seed. Edranol avocados are edible raw once ripe and contain some oil, ranging from 15 to 22.5% in the flesh. The variety is known for its rich, buttery, nutty flavor.
Seasons/Availability
Edranol avocados are available in the late winter through summer. In Southern California, the variety ripens from February to July. In Queensland, Australia, Edranol avocados are in season from May through October, and in South Africa from May through September.
Current Facts
Edranol avocados, botanically classified as Persea americana, are an American variety belonging to the Lauraceae family. The cultivar was developed and released in Vista, California, in the mid-20th century, and is an early-season avocado prized for its flavor and growth characteristics. Edranol avocados form on upright, evergreen trees, and the variety is vigorous and disease-resistant, producing green-skinned fruit with a rich taste. Edranol avocados are thought to be a hybrid of the Guatemalan type and are sought by consumers for their texture, size, and flavor. Edranol avocados are not well-known commercially in the United States and have remained a seasonal delicacy. Outside the United States, the variety has been grown commercially worldwide and is used by chefs and home cooks for its versatility in a wide array of sweet and savory preparations.
Nutritional Value
Edranol avocados have not been studied for their nutritional properties. Avocados, in general, are a source of fiber to aid digestion and of vitamins C, E, and K to strengthen the immune system, protect cells against free radical damage, and assist with faster wound healing. Avocados also provide varying amounts of minerals, including calcium, phosphorus, iron, potassium, magnesium, copper, and manganese. These minerals help the body support bone and tooth development, maintain fluid levels, produce red blood cells, and control nerve function.
Applications
Edranol avocados have a rich, nutty, buttery flavor, suited to both fresh and cooked culinary preparations. The variety is known for its smooth flesh and is eaten fresh on toast or as a topping on dishes like tacos, grain bowls, sushi, and ceviche. Edranol avocados can be used in any preparation calling for avocados. The variety complements both sweet and savory dishes and is layered onto sandwiches, incorporated into wraps, or added to fresh rolls. Edranol avocados are also served with egg-based dishes like omelets, frittatas, and quiche, or halved and stuffed with grains, shredded meat, and herbs. Try blending and incorporating avocados into salad dressings, dips, and sauces. Edranol avocados are also blended into beverages like smoothies and shakes, or frozen into ice cream. In addition to fresh preparations, Edranol avocados can be diced and floated on soups, curries, and stews, dipped in a breading of flour and breadcrumbs and fried into crisp strips, or grilled in halves and served as an accompaniment to meat dishes. They are also used as a healthy fat in brownies, puddings, cakes, and other baked goods. Edranol avocados pair well with herbs like cilantro, parsley, basil, mint, and tarragon, spices such as cumin, smoked paprika, and curry powder, and aromatics including garlic, ginger, chile peppers, and onions. Whole, unopened Edranol avocados should be ripened at room temperature. Once ripe, they should be consumed immediately and can be stored in the refrigerator’s crisper drawer for a few days.
Ethnic/Cultural Info
Edranol avocados were introduced to Australia and were planted as a commercial variety in Queensland and New South Wales. Several of the varieties initially planted in Australia were of California origin, and it is thought these types were initially introduced in the mid-20th century. Edranol avocados found a home in Australia for their ability to thrive in warm, coastal climates, a region where other varieties may not be able to produce as well, and for their B-type flowering nature. B-type avocados have flowers that open as female in the afternoon and male in the morning. This characteristic has led Edranol to be a popular cultivar to plant with Hass avocados, as Hass has an A-type nature, making them the opposite of Edranol. Planting these two varieties together ensures successful pollination and improved yields, especially for Hass, an important commercial cultivar throughout Australia. Since their introduction, Edranol avocados have become better known in Australian markets than in their home markets in Southern California.
Geography/History
Edranol avocados are native to the United States and were developed in Vista, California. The variety was thought to have been a seedling given to E.R. Mullen by A.R. Rideout, a famous nurseryman who helped pioneer the avocado industry in California. The seedling was of unknown origin, possibly an open-pollinated seedling of a Lyon avocado, and was planted by E.R. Mullen in Vista, a city in northern San Diego County, in 1927. The tree first fruited in 1931 and was declared a new variety in 1932. That same year, propagations were made from the parent tree, which was dying at the time, and these were used to expand the variety’s production. Edranol avocados are ideal for coastal areas in California, as the variety can sunburn in hot inland regions. The cultivar has remained a minor, little-known avocado in California, but it is slowly experiencing a revival as specialty growers have begun promoting and reintroducing the variety to markets. Edranol avocados were sent to New Zealand and Australia for commercial planting in the mid-20th century, where they are still grown for sale as a culinary ingredient. They were also introduced to avocado regions worldwide. Today, Edranol avocados are grown in parts of the United States, Mexico, Chile, South Africa, New Guinea, Australia, and New Zealand, and are found through fresh markets and wholesalers.
