Topa Topa Avocados
Estimated Inventory, lb : 0
Description/Taste
Topa Topa avocados are a small to medium-sized varietal, averaging up to ten centimeters in length and 3 to 10 ounces in weight, and have an elongated, pyriform, oblique, to ellipsoidal shape. The variety also has a small, slender neck. The skin is smooth, thin, and delicate, being easily punctured or bruised, and ripens to a purple-black, glossy hue. Topa Topa avocados do not peel as the skin is tightly adhered to the flesh, and the skin is often covered in brown dots and a faint, waxy bloom. Wind abrasion may also damage the skin, forming cracks and superficial scars. Underneath the surface, a large, brown, woody, and fibrous seed takes up most of the space within the fruit. The flesh is thin, dark green just below the skin, lightening to yellow-green hues around the seed. The flesh also has a high oil content and is firm, becoming soft, creamy, and tender. Topa Topa avocados are edible raw, and the skin and flesh are eaten. The skin has a subtle anise-like taste, and the flesh is mild, grassy, and earthy.
Seasons/Availability
Topa Topa avocados are available in the early fall and winter, with a peak season from September through December.
Current Facts
Topa Topa avocados, botanically classified as Persea americana, are a rare variety belonging to the Lauraceae family. The thin-skinned fruits fall under the Mexican avocado group and are related to Mexicola avocados, sharing the familiar anise-like scent when the leaves from the tree are crushed and inhaled. Topa Topa avocados were discovered in Ojai, California, in the early 20th century and were initially released as a new commercial variety with edible skin and flesh. The avocados grow on evergreen, spreading trees and are an early-maturing variety, typically harvested 6 to 8 months after pollination. After their release, Topa Topa avocados became primarily known as a cultivar utilized as rootstock. The large seeds of the fruit produce a hardy sprout, leading to a vigorous rootstock used for other varieties such as Hass. Topa Topa avocado trees have an “A” flowering type, meaning the blooms will accept pollen in the morning and shed pollen in the afternoon. The trees are also cold-tolerant, productive, and fast-growing. Topa Topa avocados are not grown commercially and are a specialty variety produced in small quantities. The cultivar is not typically known for its flavor, but the avocados can be harvested for culinary purposes and used in a wide array of fresh or cooked preparations.
Nutritional Value
Topa Topa avocados have not been studied for their nutritional properties. Like other Mexican avocado types, the variety may be a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and calcium to build strong bones and teeth. Avocados also contain some iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin C to boost the immune system, vitamin E to protect the cells against the damage caused by free radicals, and other nutrients, including magnesium, copper, folate, vitamin K, and B vitamins.
Applications
Topa Topa avocados have a mild, subtly nutty, and grassy taste suited for fresh and cooked preparations. The variety is not commonly used in culinary preparations, but ripe fruits can be incorporated into dishes calling for avocados. Topa Topa avocados can be eaten fresh as a snack, taking a bite out of the fruit like an apple, or they can be sliced and tossed into salads, mashed into dips, or spread over sandwiches. The avocados can also be used as a topping over grain bowls, fries, tacos, soups, and stews, or sliced and layered into fresh spring rolls and sushi. Beyond fresh preparations, Topa Topa avocados can be pickled for extended use or grilled to develop a smoky, savory nature. Topa Topa avocados pair well with herbs such as cilantro, parsley, and oregano, spices including cumin, paprika, and coriander, aromatics such as garlic, ginger, onions, and chile peppers, and meats such as beef, pork, poultry, and seafood. Freshly picked Topa Topa avocados should be left at room temperature until ripe. Once mature and ready to eat, the avocados should be immediately consumed for the best quality and flavor.
Ethnic/Cultural Info
Topa Topa avocados share the same name as the Topatopa Mountains, a mountain range in Ventura County. The range is north of Ojai, the city where the avocado variety was discovered, and is a part of the southern Los Padres National Forest. The name Topatopa is thought to have been derived from the Chumash, an indigenous population in Southern and Central California. The word “topa” stems from a Chumash word meaning “reed” or “rush,” as mentioned by American linguist and ethnologist John Peabody Harrington in 1945. The word is also thought to reference cane, a type of grass used to make pipes and arrows. In Ojai, the Topatopa Mountains are famous at sunset as the setting rays cast pink hues across the mountains, creating a stunning visual for Ojai residents. It is unknown if Topa Topa avocados were specifically named after these mountains, but the mountain range’s prominence in Ojai culture creates a strong link between the Ojai-native fruits and the range.
Geography/History
Topa Topa avocados are native to the United States and were discovered in the early 20th century. Grower E.S. Thatcher found the variety in his garden in 1907 and planted the new cultivar in an orchard in 1909 in Ojai, California. The new tree produced fruits in 1912 and was propagated in 1913. Topa Topa avocados were released commercially but never became widespread as the fruits varied in flavor. The variety became well-known as a suitable rootstock and was planted throughout Florida and California to grow other more popular avocado cultivars. Today, Topa Topa avocados are a rare variety grown by specialty orchards. The variety is primarily found directly through growers when in season and is evaluated and studied in the University of California Riverside agricultural collections. Topa Topa avocados are also found in various home gardens and orchards outside of the United States in Cyprus, Spain, Peru, and Australia.
