Nabal Avocados
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Description/Taste
Nabal avocados are a medium to large varietal, depending on growing conditions. They average 10 to 12 centimeters in length and have a round or oval shape. The variety is known for growing to large sizes in ideal conditions and can reach 16 to 30 ounces in weight. Nabal avocados have medium-thick skin that bears a textured, bumpy, woody, and leathery feel. The skin remains dark green, even when ripe, and sometimes develops black spots and yellow speckling with maturity. The variety is also susceptible to wind damage and features brown scarring across the surface. This scaring is only superficial and does not affect the quality of the flesh. Nabal avocados can easily be sliced and peeled, revealing yellow-green flesh with a thin, darker green ring below the skin. Ripe flesh is dense, fibreless, smooth, and creamy, with a buttery consistency. The flesh contains a 10 to 14 percent oil content and encases a large round brown seed tightly embedded into the center of the fruit. Nabal avocados are edible ripe and have a rich, subtly earthy, nutty flavor.
Seasons/Availability
Nabal avocados are typically available in the summer through fall, spanning from June through October.
Current Facts
Nabal avocados, botanically classified as Persea americana, are a rare Guatemalan variety belonging to the Lauraceae family. The cultivar was introduced to growers in the United States in the early 20th century and is a type B avocado, meaning the trees exhibit a specific flowering pattern for pollination. Nabal avocados are praised for their rich, nutty taste and are regarded as one of the most flavorful varieties among growers in Southern California. The cultivar was initially introduced to American markets for commercial cultivation, but due to its inconsistent yields, frost sensitivity, and biennial-bearing tendencies, Nabal avocados were eventually overshadowed by more consistent types, mainly Hass. Despite their decline from commercial production, Nabal avocado trees are still considered “family trees,” which are avocados grown on the properties of farmers for personal use. These family trees are often kept secret by the growers and are typically varieties with rich flavorings. Nabal avocado trees have a vigorous nature, becoming tall with an open growth habit, and when the variety does produce fruit, it can develop a very large crop of heavy, dense-fleshed avocados. Nabal avocados are challenging to find in commercial markets worldwide and are grown as a specialty selection rather than a main commercial crop. The fruits are sold fresh and are incorporated into a wide array of culinary preparations.
Nutritional Value
Nabal avocados have not been studied for their nutritional properties. Avocados, in general, are a source of vitamins B6, C, E, and K to strengthen the immune system, guard the cells against free radical damage, and aid in faster wound healing. Avocados also provide fiber to regulate the digestive tract, potassium to balance fluid levels and replenish electrolytes in the body, and magnesium to control nerve functions. Other nutrients include folate, riboflavin, and niacin. Beyond consuming avocados, consumers occasionally source fruits as a natural beauty aid. The flesh is mashed and applied topically as a method to hydrate and nourish the skin through the fruit’s vitamin C and E content.
Applications
Nabal avocadoes have a rich and nutty flavor suited for fresh and cooked preparations. The variety is primarily consumed out of hand to savor its distinct taste and smooth, buttery texture. Nabal avocados are rare and challenging to find. Due to this limited availability, chefs and home cooks like to showcase the avocado when served in dishes. Some choose to eat the variety in slices out of hand. These slices are also sprinkled with lemon juice or salt for enhanced flavoring. Nabal avocados can be used in any preparation calling for avocados and are popularly sliced and layered onto sandwiches, used as a topping over tacos, ceviche, and harvest bowls, or tossed into green salads. They also complement roasted meat or seafood dishes as a garnish. Try mashing Nabal avocados into creamy dips or using them as the main variety in homemade guacamole recipes with tomatoes, garlic, lime, lemon juice, and chiles. They can also be thinly sliced and topped over sushi, rolled in breadcrumbs and fried, or stirred into soups and chilis. Nabal avocados pair well with herbs such as cilantro, parsley, Mexican oregano, and dill and spices including paprika, cumin, curry, turmeric, and cayenne. Whole, unopened Nabal avocados should be ripened at room temperature. Once mature, the avocados can be placed in the fridge for a few days, but it is recommended to immediately consume for the best quality and flavor. Opened avocados should be covered in lemon juice and tightly wrapped to prevent the flesh from discoloring. These covered pieces should be stored in the refrigerator and consumed within a day or two.
Ethnic/Cultural Info
The name Nabal is said to have been taken from Q’eqchi’, an indigenous language spoken by the Q’eqchi’ people of Guatemala. The Q’eqchi’ resided in the Alta and Baja Verapaz regions of Guatemala before the arrival of the Spanish, and Alta Verapaz is a highland area known for avocado production. Nabal roughly translates to mean “plenty” or “abundance” and was rumored to have been chosen for the avocado for the tree’s productive nature. Frederick William Popenoe, the agricultural explorer who first introduced Nabal avocados to the United States, commented on the variety’s quality and prolific yields in his writings during his time in Guatemala. Nabal avocados were one of Popenoe’s most famous introductions from Guatemala, and Popenoe also identified around twenty-three other cultivars of avocados in Guatemala, helping to establish the country’s avocado industry. Popenoe was an influential horticultural figure in Central America in the 20th century and was twenty-four years old when he worked for the USDA as a plant explorer in Guatemala. Later in his life, Popenoe returned to Guatemala and purchased a well-known property near Antigua where he resided for many years. Popenoe is also known for founding the Lancetilla Experimental Research Center and Botanical Garden of the Pan-American Agricultural School in Honduras, one of the largest tropical botanical gardens worldwide.
Geography/History
Nabal avocados are native to Guatemala and are thought to have origins in the central highlands. Much of the variety’s early history is unknown, but in the early 20th century, it was introduced as a new cultivar to global markets. USDA agricultural explorer Frederick William Popenoe encountered Nabal avocados during his expedition in Guatemala on an estate near the city of Antigua sometime between 1916 and 1917. Popenoe collected seeds and scion samples for the United States Department of Agriculture, or USDA, and the variety was initially given to the Hawaii Agricultural Experiment Station in 1919 and growers in Southern California for cultivation around 1927. Nabal avocados were also introduced to growers in Florida in 1937. Beyond cultivating the variety for domestic production, Nabal avocados were shared from the United States to organizations in Israel for cultivation in 1933. The United States and Israel also sent scion and seeds to research groups in Africa, mainly Kenya and Ethiopia, New Zealand, Australia, and select countries in South America, expanding Nabal avocados to a global scale. Today, Nabal avocados are a rare variety that is only grown in limited quantities worldwide. The variety is mainly planted in home gardens or commercially produced on a small scale. In Israel, Nabal avocados are grown for domestic consumption and exported to European countries, primarily France and Germany. The variety is also known for being a parent to the Reed avocado, another cultivar prized for its flavor.
Recipe Ideas
Recipes that include Nabal Avocados. One
is easiest, three is harder.| Salty Side Dish |
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Avocado Deviled Eggs |
| Recipes for Beginners |
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Italian Mozzarella Cucumber Tomato Avocado Salad |
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