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Nimlioh avocados are large in size, spherical in shape and have thick, pebbly skin that changes from green to black as it matures. The skin of the Nimlioh avocados is hard and doesn’t give to pressure when ripe like other more common varieties. To test ripeness, press a toothpick through the skin and into the flesh; if it’s ripe the pick will slide through to the pit. The pale green and yellow flesh is creamy, not stringy and has an oil content greater than the more common avocado varieties. The Nimlioh variety has a rich avocado flavor with a noticeable sweetness.
Nimlioh avocados are available in the fall months.
The very large Nimlioh avocados are rare in the commercial market and can only occasionally be seen at local farmer’s markets in Southern California. Nimlioh avocados are one of the largest varieties of Persea americana and can weigh up to three pounds. The large fruit is one of the few varieties that does not oxidize when the flesh is exposed to air.
The size of one Nimlioh avocado yields enough pulp to feed several people. With a creamy consistency and very little stringiness, Nimlioh avocados are well-suited for purees and a variety of other fresh eating applications. Spread avocado on toast for sandwiches or puree for dressings. Nimlioh avocados make delicious guacamole. Add cubed Nimlioh avocado to green salads or to quinoa. Avocados keep well when refrigerated, and can be stored for several weeks.
Nimlioh avocados are native to Guatemala and were first recorded in the California Avocado Society’s ‘Avocado Yearbook’ in 1917. This variety was discovered during research expeditions to Antigua, Guatemala and was brought to the US as budwood during the same year it appeared in the Avocado Yearbook. It was first commercially grown in 1921. Nimlioh avocados were grown in Florida state at one time, but abandoned in the 1920s due to poor production.