This morning Kelly alerted me to the latest avocado news making its way around the internet tubes. Apparently a chain of grocery stores in Great Britain, worried about the lack of knife skills in our young folks (ugh), is marketing a seedless “cocktail” avocado.

What is a cocktail avocado? Some deep Googling revealed that they aren’t some new variety, just un- or under pollinated Fuerte avocado. Since we have a Fuerte tree in our backyard, I decided to do a deeper form of Googling, which involved prying myself away from the internet tubes and going outside for some first hand investigation. Ka-ching! I found a cocktail avocado that I plan on selling to a knife challenged Brit for a high and undisclosed price.

So how do cocktail avocados happen? Avocado pollination is one of the more complicated mysteries of nature for which I will turn to UC Davis for an explanation,

The first or female stage remains open for only 2 or 3 hours. The flower then closes and remains closed the rest of the day and that night. The following day it opens again. But now the stigma will no longer receive pollen. Instead, the flower is now shedding pollen. That is, each flower is female at its first opening, male at its second. After being open several hours the second day, the flower closes again, this time for good. If it had been successfully pollinated at the first opening, and if other conditions are right, it will develop into a delicious fruit.

People mistakenly think that avocados trees are either male or female. In fact, they are all both. The differences between trees are about when the timing of this alternate gendered flowering occurs. UC Davis goes on to explain,

Nature has provided for avocado cross-pollination by creating varieties of two kinds. The “A” type is female in the morning of the first day and male in the afternoon of the second day (when the weather is warm). The “B” type is just the reverse: its flowers are female in the afternoon and male the following morning.

The fact that we have two hives of honeybees in our backyard and lots of other avocado trees in the neighborhood means that we don’t get a lot of cocktail avocados. I could not find any information about the methods of cocktail avocado growers (located in Spain). I suspect they are either using nets to exclude bees or they are just selectively harvesting the cocktail avocados that naturally occur on every tree.

You can stand around complaining that the squirrels got every single peach, that the rats got every grape, that there’s not enough time to weed, that the garden looks like crap. Then bam, figs happen. Lots of figs. So many figs that you start having to think about fig jams, fig compotes and figs with cheese and honey. But you’re also lazy so most of the figs get eaten somewhere between the tree and the front door. You promise figs to friends and neighbors but somehow that never happens.

If you’re the score keeping type let it be known that we’re talking about a Mission fig tree we planted around 2009 in our front yard.

How’s your garden doing this summer? Where do you live and what are you growing?

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