Palta Nava Avocados
Estimated Inventory, lb : 0
Description/Taste
Palta Nava varies in size, depending on the growing environment, but generally averages 9 to 10 centimeters in length and 12 to 17 ounces in weight. The avocados have a round, oval, oblate shape, displaying lightly defined ridges. The variety’s skin is semi-thick, taut, and hard with a shell-like feel. The surface also showcases a dark green hue with some yellow spots and has a smooth, pebbled appearance. Once opened, the skin can be peeled by hand from the pale yellow-green flesh. The flesh has a dense, aqueous, smooth, and creamy consistency, enveloping a large dark brown seed. The seed is tightly embedded into the flesh and should be discarded before consumption. Palta Nava is edible raw or cooked and has a mild, neutral, and subtly nutty taste.
Seasons/Availability
Palta Nava is available at different times throughout the year, depending on its growing region. In Peru, the variety is harvested almost year-round, with a peak season in July and August.
Current Facts
Palta Nava, botanically classified as Persea americana, is a Guatemalan-type avocado belonging to the Lauraceae family. The name Palta Nava is the descriptor used in Peru for the avocado in commercial markets. Outside of Peru, the variety is also known under the name Nabal, Nava, or Naval avocado. Palta Nava is one of the leading commercial varieties produced in Peru and is sold domestically and exported to countries worldwide. While the variety is not as dominant in Peruvian commercial markets as Hass or Fuerte, it has remained a popular choice for vendors as a common variety seen in grocers, supermarkets, and neighborhood markets. In Peru, it is common to see the avocados with labels such as Palta Naval, Palta Nabal, Palta Nava, and Palta Nabal Azul. Palta Nava is favored for its mild taste and texture and is a versatile avocado incorporated into a wide array of culinary preparations.
Nutritional Value
Palta Nava is a source of vitamin E, which has anti-inflammatory properties, vitamin C to strengthen the immune system, and potassium to balance fluid levels within the body. Avocados also provide calcium to protect bones and teeth, magnesium to control nerve functions, vitamin K to assist in helping blood coagulate, copper to develop connective tissues, vitamin A to maintain healthy organs, and other nutrients, including folate, B vitamins, manganese, phosphorus, zinc, and copper. Beyond nutritional properties, avocados are occasionally used in natural beauty treatments and are topically applied in mixtures to nourish the skin and hair.
Applications
Palta Nava has a mild, creamy, and slightly watery texture suited for fresh preparations. The variety is a commercial cultivar used throughout Peru and is commonly added to green salads, grain bowls, and as a topping for various seafood dishes. One of Peru's most popular meals using avocado is causa Limeña, a layered dish of mashed potatoes, finely chopped vegetables, meat, and avocado. The dish has many variations, but avocado is a staple ingredient. Palta Nava is also sometimes used in ceviche, Peru’s national dish. Beyond traditional recipes, the variety is incorporated into home-cooked recipes such as palta rellena, meaning stuffed avocado, or various mashed spreads for toast and dips. Avocados can be blended or pureed into sauces or sliced and tossed into soups, stews, and chowders. Worldwide, Nava avocados can be used in any preparation calling for avocados. Palta Nava pairs well with herbs such as cilantro, parsley, basil, and chives, seafood including crab, shrimp, white fish, and scallops, citrus, and aromatics such as garlic, ginger, and onions. Whole, unopened Palta Nava will keep for several days to a week, depending on maturity, when stored in a cool, dry, and dark place. Avocados should be left at room temperature to ripen. Once ripe, they can be stored for a few days in the refrigerator.
Ethnic/Cultural Info
The name Palta is the Peruvian term for avocado. Palta is a word derived from Quechua, an ancient language spoken by indigenous populations throughout South America. Several records from Spanish chroniclers mention that Túpac Inca Yupanqui, the tenth Sapa Inca, or monarch of the Inca Empire, conquered regions throughout what is now modern-day Ecuador and northwestern Peru, and one of the areas contained a community known as the Palta. These conquests occurred between 1450 to 1475 CE. In this community, hanging edible fruits were discovered and were transported back to Cusco, where they were cultivated as a food source. The Incas named the fruits Palta, and there are several theories as to the meaning of the name. Some experts say the name came from the site of origin, while other experts say the name describes a “pear-shape” or something that is “carried or hanging” after the fruit’s growing method of hanging from the tree. Despite the word’s murky meaning, Palta was established as a cultivated fruit tree throughout the Inca Empire, and the name Palta became the most used term in this region for avocados. In the modern day, Palta is still used in Peru to describe avocados in commercial markets.
Geography/History
Palta Nava is the Peruvian name for the Nabal avocado, a variety native to Guatemala. Much of the variety’s history is unknown, but it is thought to have arisen from regions near Antigua, Guatemala. Over time, the variety was spread throughout the Americas and was notably introduced to the United States from Guatemala by agricultural explorer F.W. Popenoe of the United States Department of Agriculture in the early 1900s. The variety was later planted in Chile and Israel in the 1930s. Eventually, Nabal avocados were carried to Peru, where they were planted under the name Palta Nava, Palta Naval, or Palta Nabal, and later became a commercial variety. Today, Palta Nava is grown in Peru for domestic consumption and commercial export and is cultivated in regions including Ancash, Ayacucho, Ica, Lima, Huánuco, Tacna, La Libertad, Junín, and Apurímac. The variety thrives in warm valleys and along Andean Mountain slopes up to 1,500 meters in elevation as it is sensitive to cold and requires specific, sometimes sheltered conditions to survive. Outside of Peru, Palta Nava is grown in Chile, Ecuador, Florida, California, Australia, and Israel. The Palta Nava avocados featured in the photograph above were sourced through markets in Lima, Peru.
