Avocados, Alligator pear and butter fruit belongs to Family: Lauraceae, Genus: Persea, Species: Persea americana. Aztecs in Mexico and from there derived the term ‘avocado’, aguacate (in Spanish), avocat (in French) and abacate (in Portuguese). The Aztecs considered avocados an aphrodisiac and called it huacatl, meaning testicles, reflecting the fruit shape. The fruit is also called palta in Chile, Ecuador and Peru, and has been referred to by a number of other terms such as alligator pear, vegetable butter, butter pear and midshipman’s butter. Characteristics of alligator pear and butter fruit are; Hardiness and Adaptability: Persea americana var. drymifolia is more tolerant to cold temperatures compared to other avocado varieties, making it suitable for cultivation in regions with cooler winters. Growth Habit: This variety tends to grow into a larger tree than some other avocado types, with a more vigorous root system that allows it to thrive in a variety of soil conditions. Fruit: The avocados produced by Persea americana var. drymifolia are often smaller and have a thicker skin than those from other varieties. They are prized for their rich, creamy flavor and high oil content. A stoneless avocado, marketed as a "cocktail avocado", which does not contain a pit, is available on a limited basis. They are five to eight centimetres long; the whole fruit may be eaten, including the skin. It is produced from an unpollinated blossom in which the seed does not develop. Seedless avocados regularly appear on trees. Known in the avocado industry as "cukes", they are usually discarded commercially due to their small size. Avocados were first domesticated in tropical America, where they were cultivated as individual seedling trees before the Spanish conquest. The plants did not receive serious horticultural attention until about 1900, when horticulturists found that production of grafted trees was simple and allowed perpetuation of superior seedlings and the establishment of orchards. Flourishing avocado industries have since developed around the world in suitable climates. Mexico, the Dominican Republic, Peru, Indonesia, and Colombia were the top producers worldwide in 2020. The fruits are also grown commercially in Florida, California, Hawaii, Kenya, Haiti, Chile, South Africa, Brazil, and Australia, as well as on some Pacific islands and in several Mediterranean countries, including Israel. Horticulturally, avocados are divided into the Mexican (Persea americana, variety drymifolia), West Indian (P. americana, variety americana), and Guatemalan (P. americana, variety guatemalensis) races, with more than 1,000 cultivars between them. The Mexican race is native to Mexico and is characterized by the anise-like odour of the leaves and by small (weighing 90–240 g , thin-skinned fruits of rich flavour and excellent quality. Mexican avocados are the hardiest, growing in regions too cold for other types. The Guatemalan race, native to the highlands of Central America, is slightly less frost-resistant than the Mexican and produces fruits of medium to large size (240–1,000 g), characterized by thick woody skins and a ripening season different from that of the others. Cultivation of the West Indian race, the most tropical in character, is limited in the United States to southern Florida. Hass avocado, the most popular cultivar in the United States, is a Mexican-Guatemalan hybrid.
