Avocado

frank lee bent · Post by **frank lee bent** » Fri Jun 09, 2017 4:05 pm

the season is back on, it is all too short. i thought they only grew in the mountains, but found out they do well in Kep and Kampong Cham.
it is one of the most lucrative tree crops out there in other countries alongside macadamia.
it seems all the local fruit are from seedlings, they are a lot more fruity tasting than a hass

John Bingham · Post by **John Bingham** » Fri Jun 09, 2017 4:18 pm

I don't see them on sale often though. I went into the scummy part of Psah Damkor a couple of weeks ago and only one stall had some, 10,000 a kilo (4 large avocados).

frank lee bent · Post by **frank lee bent** » Fri Jun 09, 2017 4:22 pm

yeah fragmented supply chain.
they are kinda hard to handle and still new to Khmers mostly.
macadamia would do well here too.

Post by **Username Taken** » Fri Jun 09, 2017 5:22 pm

When heading down to the entrance to Wat Sonsomkosal, on the left about 10 - 15 meters down there's a little shop which always has a few out the front. I don't eat them, so I can't tell you what the price is.

cptrelentless · Post by **cptrelentless** » Fri Jun 09, 2017 8:43 pm

Explains the sudden large pile of them in Samudera

juansweetpotato · Post by **juansweetpotato** » Sun Jun 11, 2017 10:09 pm

frank lee bent wrote: ↑Fri Jun 09, 2017 4:05 pm the season is back on, it is all too short. i thought they only grew in the mountains, but found out they do well in Kep and Kampong Cham.
it is one of the most lucrative tree crops out there in other countries alongside macadamia.
it seems all the local fruit are from seedlings, they are a lot more fruity tasting than a hass

The times I've eaten local ones out here, I've found them a bit hard and lumpy with a possibly bitter taste.
Did you grow your own,? How would you describe their consistency and texture/ taste?
Would it b possible to introduce a non hard - lumpy variety?

AE86 · Post by **AE86** » Sun Jun 11, 2017 10:14 pm

^^Sounds like you didn't get ripe ones. They need to be slightly brown and a little squishy to the grip by hand...don't know how else to describe.

The avocadoes I find here are on the squishier sweeter side compared to ones I'm used to. Ones I know have firmer and "milkier" meat on them and have a more vegetable taste.

John Bingham · Post by **John Bingham** » Sun Jun 11, 2017 10:17 pm

They are a weird fruit in that there are such short windows between them being hard and rubbery, ripe, and grey and stringy. That might be why you see them on tuk-a-lok carts a lot but not on menus. If you blend them up you can get a few more days out of them. I wish they were more easily available, I love them with a bit of vinegar and oil as a snack.

juansweetpotato · Post by **juansweetpotato** » Sun Jun 11, 2017 10:20 pm

AE86 wrote: ↑Sun Jun 11, 2017 10:14 pm ^^Sounds like you didn't get ripe ones. They need to be slightly brown and a little squishy to the grip by hand...don't know how else to describe.

The avocadoes I find here are on the squishier sweeter side compared to ones I'm used to. Ones I know have firmer and "milkier" meat on them and have a more vegetable taste.

Ok, I've only tried them a couple of times out here. I did wait about 5 days before trying to eat them, as they were rock hard when I bought them. They seemed to be rotting on the soft ripe parts, while other bits were still hard.

John Bingham · Post by **John Bingham** » Sun Jun 11, 2017 11:08 pm

That's the problem with fucking avocados, when they are right they taste great, but nine times out of ten they aren't right. I think the best avocados I ever had were in Zambia, they were huge and really cheap. They were more that mushy/oily style than the watery ones described here earlier.

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