Sharwil Avocados
Estimated Inventory, lb : 0
Description/Taste
Sharwil avocados are medium-sized, narrow pear-shaped fruits, measuring 8 to 13 centimeters in height and 5 to 7 centimeters in width. They have rough, bumpy skin that peels easily and remains green when ripe, unlike other avocado varieties that turn black. Beneath the skin lies creamy light green flesh that makes up about 74% of the avocado, offering significantly more edible flesh compared to other types. Sharwil avocados harvested early in the season will be firmer, with a texture similar to cool butter, while those harvested later in the season will become increasingly creamier. Inside the flesh is a small, round brown seed that is very hard and has a pale tan color when peeled. Sharwil avocados have a light, earthy, and slightly nutty aroma, indicative of their rich, creamy texture. They are known for their high oil content, giving them a rich, nutty, buttery, almost meaty flavor with a lingering creamy aftertaste.
Seasons/Availability
Sharwil avocados are available late fall through winter.
Current Facts
Sharwil avocados are scientifically known as Persea americana Mill. and are botanically classified as a berry. The avocado itself belongs to the Lauraceae, or laurel, family, and is the only tree in this family that produces edible fruit. There are three main types of avocados: Mexican, West Indian, and Guatemalan, with hundreds of varieties that vary in shape, color, and skin texture within these categories. Sharwil avocados fall into the Type B classification. Contrary to common misconceptions, these classifications don't indicate male and female plants needing to be planted together for pollination. Instead, they describe the daily flowering cycle of individual avocado flowers. Each flower is both male and female at different times of the day, allowing avocado trees to self-pollinate and be productive even without another tree acting as a pollinator. The Sharwil avocado is a cross between Guatemalan and Mexican varieties from Australia and is often marketed as a gourmet avocado due to its rich flavor. It matures during the winter months, meaning it reaches maturity in cooler weather. Unlike many fruits, avocados mature but do not ripen on the tree, allowing farmers to essentially store the fruit on the tree and control their harvest yield. This unique characteristic means that harvesting later in the season results in creamier and larger fruit.
Nutritional Value
Avocados, like the Sharwil variety, are high in oil content, second only to olives among fruits. The oil in avocados is primarily composed of monounsaturated fatty acids, heart-healthy fats that can help reduce blood cholesterol levels and lower the risk of heart disease. Oleic acid, a major component of avocado oil, may also offer protective effects against certain types of cancer, such as breast and prostate cancer. Avocados contain higher amounts of several key nutrients per ounce compared to many other fruits, including protein, potassium, magnesium, folic acid, and vitamins B1, B2, B3, B5, B7, E, and K. Additionally, avocados help the body absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, from other foods consumed alongside them. Avocados also contain antioxidants that benefit eye and brain health, such as lutein and zeaxanthin. These antioxidants may lower the risk of age-related macular degeneration, cataracts, and neurodegenerative diseases like Alzheimer’s.
Applications
Sharwil avocados are best enjoyed raw, as they don't hold up well to prolonged cooking. They are perfect for fruit salads, sandwich spreads, and their most popular form, guacamole. The high fat content of avocados pairs well with acidic fruits and vegetables like citrus, tomatoes, and pineapple, as well as with acidic dressings. Their creamy flesh can even be used as a butter substitute on toast. Sharwil avocados complement Mexican dishes, sushi, eggs, grain bowls, soups, stews, and chilies. They can be used to make creamy treats like milkshakes, smoothies, ice cream, and frosting. Avocado oil can be extracted for cooking, sauces, and marinades, and is also used in skin and hair care products such as moisturizers, hair serums, lip balms, and sunscreens. Sharwil avocados pair well with black beans, chickpeas, turkey, chicken, tuna, shrimp, hummus, fresh greens, roasted vegetables, potatoes, and cheeses like feta and goat cheese. Once picked, Sharwil avocados ripen in a few days at room temperature and will keep for two to three days. To speed up ripening, store them in a paper bag with a banana as the ethylene gas from the banana will accelerate the process. To slow ripening, deprive them of oxygen by storing them in a tightly sealed plastic bag. Once fully ripe, they should be stored in the refrigerator where they can last up to five days.
Ethnic/Cultural Info
Sharwil avocados originated from a chance seedling on Frank Sharpe's property at Mt. Tamborine, south of Brisbane, Queensland. In 1954, James Wilson, who acquired the Sharpe property, introduced this variety. The name 'Sharwil' combines the surnames of Sharpe and Wilson. In 1966, scions were sent from Australia to Hawaii, where Sharwil avocados have particularly thrived in the Kona region of the Big Island. Over the years, Sharwils have become one of the most popular varieties to grow in the islands and are the only Hawaiian avocado authorized for shipment to the mainland United States. In 1992, the USDA banned the shipment of Sharwil avocados after an oriental fruit fly larva was found in a Hawaiian packinghouse. The Sharwil avocado itself was never identified as the host of the insect. Scientists later determined that with specific shipping protocols in place, avocados are poor hosts for fruit flies. In October 2013, the USDA’s Animal and Plant Health Inspection Service approved regulations allowing Sharwil avocados to be shipped from Hawaii to 32 mainland states, all in northern regions that are inhospitable to fruit flies.
Geography/History
Sharwil avocados originated in Australia and have become particularly successful and well-known in Hawaii, especially in Kona on the Big Island where they are often inter-planted with coffee and macadamia nuts. These avocados thrive in regions with rich volcanic soil and a mix of tropical rain and heat. Developed through selective breeding, Sharwil avocados do not grow in the wild but are commonly produced by home gardeners and commercial growers. After being developed in Australia and introduced to great success in Hawaii, their rapid production capability and rich creamy texture helped them quickly gain recognition in international markets. Outside of the tropical regions where they thrive, Sharwil avocados are not among the most commonly exported varieties and are more likely to be found in specialty stores.
Recipe Ideas
Recipes that include Sharwil Avocados. One
is easiest, three is harder.Podcast
