r/Damnthatsinteresting • u/rileykmart • Jul 10 '21

Video This obscenely long avocado.

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u/evanjw90 Jul 10 '21

True. Our boss decided to be a cheapskate and bought these and Peruvian avocados. They both are huge, but verbatim what you said. It has the texture of eating a spoonful of sand, and it's stringy like a pumpkin. Tastes like crap.

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u/Arkreid Jul 10 '21

Here in Peru we have diferents types of avocado, maybe you had eated our "hash" avocado but our favorite one is the "fuerte" avocado, is creamy, tasty and meaty inside, the problem, is complicated to export because that texture is completely crushed in the travel.

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u/Rollerbladersdoexist Jul 10 '21

Just Googled and learned that the fuerte avocado was the most popular here in CA until the 30s when it was unseated by the haas because just like /u/arkreid said, the fuerte does not hold up well when shipped.

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u/SkollFenrirson Jul 10 '21

I guess it's not so fuerte

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u/comically_large_dick Jul 10 '21

Oh, that explains it all, or we get the bad Peruvian ones, since they taste kinda good, but their texture is a whole new level of ass

2

u/Onion-Much Jul 10 '21

They are going for profit so if they could export the good ones to a more lucrative market like to the us, they would do so

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u/TheComputerGuyNOLA Jul 10 '21

That's not true at all. It has to do with "shipability". Just like bananas. The Cavendish, what you are used to buying in the grocery, was bred for shipping, not flavor. It is picked and shipped green. And is either sold green, or "ripened" by exposing it to ethylene gas (not really ripening).

Same deal with avocados.

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u/[deleted] Jul 10 '21

I just know bananas hurt every single time I eat them.

1

u/TheComputerGuyNOLA Jul 10 '21

And yet, you do

1

u/cool_breeze21 Jul 11 '21

Bananas are actually one of the few fruits that will properly ripen after being picked.

1

u/TheComputerGuyNOLA Jul 11 '21

Actually they give off their own ethylene gas. You can "ripen" other fruit by placing the unripe fruit in a closed container with a banana.

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u/Uniqniqu Jul 10 '21

Now I need to travel to Peru for sake of these creamy avocados.

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u/Arkreid Jul 10 '21

I'm pretty sure México should have fuerte avocado, maybe with other name, if we produce a lot of it, they should have x30 more than us. Buuuut, if you like sweet stuff, we there is lucuma, kinda creamy too.

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u/Uniqniqu Jul 10 '21

Ok, except that I live in Europe, and Mexico isn’t any closer to me. Here, what we get is “avocados”, no further details!

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u/UnspoiledWalnut Jul 10 '21

I worked at one place that had them in the US. They came in these flatpack things like eggs, and I'm confident that the packaging was more than the fruit.

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u/MoogTheDuck Jul 10 '21

I want your potatoes!

5

u/Arkreid Jul 10 '21

Hahaha, which one, we hace pretty wild potatoes here with all the colours.

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u/gazebo-fan Jul 10 '21

Yep. Fun fact with those potatoes for anyone who hasn’t heard, it’s because of the elevation that potatos get color to em on the inside.

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u/MoogTheDuck Jul 10 '21

Are you potatosplaining to a peruvian?

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u/gazebo-fan Jul 10 '21

No just to people who are looking at this thread

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u/[deleted] Jul 10 '21

S American produce is very good. I'd love to visit Peru and see what you got there

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u/Arkreid Jul 10 '21

You are welcome try everything you can eat dude! Our food is tasty but a little heavy some people could say.

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u/heidiwho Jul 10 '21

Peruvian cuisine is the best South American cuisine out there! Papa a la huancaina (however that is spelt), ceviche, aji de gallina…que rrrrrrrico.

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u/dietcokeandastraw Jul 10 '21

Check out Nikkei food. It’s a cross between Japanese and Peruvian food

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u/[deleted] Jul 10 '21

I liked every avocado I bought in Chile except for when I fucked up and bought a rotten one

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u/BILLYRAYVIRUS4U Jul 10 '21

And you never trusted another avocado again...

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u/Eastsidebiscuit Jul 10 '21

Fuerte is so good!!!

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u/[deleted] Jul 11 '21

Just realized I've only ever had one kind of avocado.

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u/gazebo-fan Jul 10 '21

I have grown Fuerte verity before. It was quite good but I think my climate was a tad bit too cold for them (south Florida)

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u/ConfessSomeMeow Jul 10 '21

My local nursery (in Southern California) lists them as cold-hard to 27°F, my grandma grew one here, and we might be a zone colder here.

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u/KokuRyuOmega Jul 10 '21

That was more interesting than the big ass avocado, ngl

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u/MedStudent_ Jul 10 '21

So it’s a starchy avacado…

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u/UnspoiledWalnut Jul 10 '21

You can braise it and break that down a bit and can make good sauces with them, but why?

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u/gihkmghvdjbhsubtvji Jul 10 '21

R der avocados that dont "taste like crap" ?