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Semil 34 Avocados
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Semil 34 avocados are medium to large pear-shaped fruits that weigh about 14 to 25 ounces. The skin may be smooth or slightly pebbled, is easy to peel, and will stay green even when the fruit is fully ripe. The yellow flesh has low to medium oil content, ranging from 8-15%, however it still offers a thick and creamy texture with a sweet, buttery, mildly acidic flavor. Housed tightly within the flesh is a small to medium-sized seed. The Semil 34 avocado is considered a good variety for shipping, as the snug seed will not move and bruise the flesh during handling. The large and spreading Semil 34 avocado tree is a heavy but late producer, and is categorized as flower type A.
Semil 34 avocados are available in the fall through early winter months.
Avocados, scientifically named Persea americana Mill., are members of the Lauraceae family, and are botanically classified as a berry. There are three races of avocados – Guatemalan, Mexican, and West Indian – with cross-pollination allowing for unlimited hybrid varieties. West Indian types are said to be the most tropical in character with the sweetest flavor. The Semil 34 avocado is considered a Guatemalan and West Indian hybrid, and is the primary variety exported from the Dominican Republic. The market for green-skinned avocado varieties like the Semil 34 is widespread in the West Indies, but concentrated on the East Coast of the United States.
Avocados contain good amounts of vitamins C, K, and E, as well as calcium, iron, magnesium, zinc, and other minerals. They have more potassium per serving than bananas, and they have the highest protein content of all fruits. Avocados are also a good source of fiber, folate, antioxidants, and most notably, monounsaturated fats, thanks to their oil content.
Avocados are best used raw, as they cannot withstand long cooking times or direct heat. The sweet flesh of Semil 34 avocados can be eaten plain, topped with a squeeze of lemon juice, or seasoned with salt and pepper. Sweet and tropical avocados like the Semil 34 are used in place of butter throughout the Caribbean as a spread for bread or bulla, Jamaican sweet bread. They are also commonly served as a side dish, atop salads, or blended into fruit smoothies. On average, ripe avocadoes can be stored at room temperature for 2-3 days, though the Semil 34 variety is said to have especially good shelf life. Only fully ripe avocados should be refrigerated to slow the process of decay. To store a cut avocado, preserve its color by spraying or brushing the exposed surfaces with lemon juice, cover to seal out exposure to air, and refrigerate.
The Dominican Republic is one of the world’s largest avocado producing countries behind Mexico, however their domestic market absorbs the majority of production. The Semil 34 avocado accounts for approximately two-thirds of commercial orchards in the Dominican Republic. It is the primary variety that is exported in addition to being consumed locally, with more than three-quarters of those exports going to the Eastern United States. Most of the remainder is exported to Puerto Rico, but during certain times of the year when competition from Spain and Israel is lower, the Semil avocado may also be exported to some European countries.
The Semil 34 avocado is a Guatemalan and West Indian hybrid variety that was derived from a seedling on the Semil plantation in Villalba, Puerto Rico circa 1947 (not to be confused with other selections, like the Semil 43). Larger plantations were developed thereafter in the Dominican Republic based on grafts from Puerto Rico, and today, the Semil 34 avocado is the most widespread variety in the Dominican Republic. Although avocados are grown throughout the country, the majority is concentrated in three zones: the center, southwest, and northern provinces, which have more rainfall. The Semil 34 is said to be suitable for home gardens, and is often found in local yards as well as plantations in the Dominican Republic, being a preferred tree for shade.
Recipes that include Semil 34 Avocados. One is easiest, three is harder.
|Cooking on the Weekends||Avocado Butter|
|Janine Huldie||Simply Sweet Pineapple Avocado Smoothie Drink|