If you haven’t tried a Reed avocado yet, you are in for a big treat. It is a strain of avocado developed right here in Carlsbad in 1978 by a James Reed. The texture is described as “buttery, almost maintaining a melting quality…bold, rich, nutty…” Reed avocados are perhaps the best tasting avocado and considered so among avocado growers. It is important to note however, that the Reed avocado takes a little special handling.
Learn your way around:
Stem end: the end with the little brown “button”
Blossom end: directly opposite the stem end or the rounded bottom part
Check for ripeness every day. If not refrigerated immediately upon ripening, the Reed avocado will go bad in a day or two. However, they keep very well for several days once refrigerated even after cutting.
Testing for Ripeness:
Start with the stem end. When it gives to very slight pressure, check the blossom end. It will be a little firmer but should still give to light pressure. If not, leave it out another day or two but continue to check frequently as they cannot get overripe or will spoil immediately.
The Air Pocket:
Sometimes, a small air pocket will develop in the stem end. This is no problem, just press until you feel the ‘meat’ and continue to test for ripeness as explained previously.
Remember to check everyday for ripeness as Reed avocados will over ripen almost overnight. Yet, they are hardy keepers once refrigerated. So if you are not quite ready to consume your avocado, refrigerate immediately upon determining ripeness. It will keep extremely well for several days. If a partial amount is used, refrigerate the rest. Maintain the pit in the saved portion. Even after cutting, you will be surprised how well the Reed avocado retains it’s freshness.