All right, one final fruit before I get out of here.
I've been sitting here in the sun, at this table, with tons of people
walking by looking at me like I'm a crazy person-- which I'm used to, but
yeah, it's been a while. I've been sitting out here at least an hour reviewing fruit. What I have here
is a very special little avocado. I don't really know what this is. The sign
said Crillo:
C-R-I-L-L-O.
I looked online and
I don't see anything that matches up to that. There is one called
Criollo: so C-R-I-O-L-L-O.
And that is I believe an Ecuadorian avocado that I think might be this.
I think that might be this. I didn't really have the time to do it like a whole ton of research,
but that might be what this is, and that is
an interesting one to show up here. Only one of the shops here had these and
yeah, I've never seen this before. I've seen some small avocados. I've seen one
in Bolivia, that had no seed in it. This one, if it's the Criollo, there's gonna be a big seed in here.
But we'll have to see. I also don't know if the skin is edible or not. I do not have any utensils. So
I guess maybe I should peel it, right? Well, let me take a bite out of it. I don't care.
The skin is okay. I don't know if I should be eating it. Maybe it's gonna you know, do horrible things to my digestion, but
for right now, it's pretty good. Here's the inside. You can see it's got a nice green color-- nice and bright.
The flavor of this is nice and buttery.
It also has
a little bit of like a root vegetable
kind of flavor to it. Like maybe
carrots? It reminds me a little bit of the dabai actually, and the dabai, if you don't remember, tasted kind of like
cheesy buttered carrots.
Kinda tastes like that. Only it doesn't have as much of a cheesy flavor. It is quite milky, though
But it's light. It's not as fatty tasting as
your typical Hass avocado.
And here's the inside.
I nibbled a half section there so you can see how big that seed is.
It's about on par with
normal avocados, only everything is
proportionately smaller.
I think you can probably even see in there
that it's not so creamy looking. It looks like a little wet,
but like wet with juice rather than wet with like oil, the way that
typical avocados are. And that's kind of what it tastes like. It tastes like a lighter
avocado-- one that's like maybe like a little drier.
You can see there, it's not super super creamy. It's more like maybe more like a Florida avocado,
but it's not sweet.
I mean like a little bit. It has the sweetness of a Haas,
but it's got like the creaminess of a Florida avocado. That's actually incredibly good.
What I like about it most is that it has like a nice
nutty, vegetable type flavor to it. It does
have a slight fruity flavor to it
the way that a Florida avocado would have
but
less. It's like fruit flavor, but not so much sweetness. So if that is what this is, if this is a Crillo,
or Criollo, whatever it is, it's pretty good.
So I think if you can find the means to try this thing, definitely try it out.
If you want to grow an avocado tree or something.
It's very small.
You don't get a whole lot of flesh, but it is quite tasty. So happy to get another chance to try another avocado.
There's a lot of varieties out there. It's just kind of hard to find things that are not your typical Haas or a Florida avocado.
Maybe all this is is a small Haas. I don't think so though. It does taste quite different.
Alright guys, it's getting pretty loud here. So I'm gonna get out of here. Thanks for watching. See you next time. Bye.
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