Life

How Do Kenyan Avocados Differ From Those Grown In California And Mexico?

The creamy consistency and healthy fats of avocados make them a favorite among many. Avocados grow most commonly in Mexico, California, and Peru, where Hass and strong varieties are available in grocery stores. Despite this, Kenya is now home to the humble avocado.

Is a Kenyan avocado any different than its counterparts from other locales?

Serena Poon, a certified nutritionist and wellness expert, says no. “Hass avocados change colors and soften when they ripen,” she explains the variety among the types grown in Kenya. “Their meat is softer and generally has a nuttier richer flavor than Fuerte avocados.”

The avocado contains folate, magnesium, potassium, riboflavin, and niacin. Avocados are nutritionally comparable no matter where they come from in salads, burritos, or guacamole recipes.

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Kenyan Avocados: What Are They?

Kenyan avocados are named after the country where they are grown. Kenya’s fertile soils and mild climate make it an excellent place to grow avocados, similar to Mexico, California, and Peru.

Stergios Gkaliamoutsas, marketing director for Del Monte Kenya, said, “The tropics and altitude of 5,000 feet in Kenya make it an ideal destination for its mild temperatures, low humidity, and low temperatures.”

Kenyan Avocados: Where To Find Them?

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Across the U.S., Kenyan avocados are popping up in grocery aisles.

In the short term, avocados grown in Kenya are expensive. They are suitable for fine gourmet and daily consumption due to their high quality, long shelf life, convenient shape, and convenient size. Gkaliamoutsas said, “The Hass variety of avocados offered by the Kenyan operation is preferred in the market over other varieties.”

Kenyan Avocados: How To Use Them?

When you see Kenyan avocados on your next shopping trip, don’t hesitate to buy them. The versatility of avocados from other locations makes them ideal for a wide range of dishes.

She says, “These avocados make a great spread for avocado toast or blended into guacamole or smoothies.”