Avocado question - Page 2

 

http://www.abc.net.au/gardening/stories/s1939805.htm
A lot of people wonder about the right time to harvest an avocado. Wait
until the first one falls to the ground, and put that in the cupboard, keep
it for about a fortnight to ripen and it'll be ready to eat. And at that
stage you know that you can harvest them from the tree. When the little
button at the top starts to change colour and goes a bit lighter, just snip
it off, put it in a brown paper bag, put it in the pantry for about a week
to a fortnight and it will get soft and it will be magnificent.

 Seaman Staines wrote:


Many thanks, that's just what I wanted.  Now to go out and *will* the
first one to fall !

--
Anne Chambers,
South Australia
anne dot chambers at bigpond dot com

 
Around here the possoms judge when the avos are ready for picking. They
throw them down overnight with a large chunk missing from one side. :-}

With any such windfalls I find, I follow the above paper bag method, only
cutting off the eaten side after the avo has softened.

It works for me!
--
John Savage  (my news address is not valid for email)

 

    My avocado experience was also frustrating, have a Reed avo. and it had
its 1st crop at the beginning of the year, we are in Melbourne, it produced
8 fruits round Dec. and they stayed tiny for ages, just didn't know when to
pick them, I left them on the tree all thru autumn, the problem was they
reached a certain size and didn't get any bigger, finally as winter was
close I decided to pick them small as they were, they stayed hard for weeks,
finally going a bit soft but not really in a proper way, I've been on the
net but can't find any info that is specific to how long they should stay on
the tree in our climate, why they didn't get to proper size for this
variety.

 Anne Chambers wrote:

We used to harvest around March/April on the Sunshine Coast QLD, so
presumably it'd be at least couple of months later for your area.

I'd try one now and see what you have.
Trial and error is the only way, aside from having an avo analysed for
it's oil content (which is what we used to do - a small commercial avo
farm) which naturally still means picking one :)

Apart from that - the longer they stay on the tree, the better as far as
the existing fruit is concerned.
I used to have my own private stash of avos on the trees even into late
November/December... and they were very yum indeed, very high in oil.