Low Cal Avocado
The sign at the grocery store called it a lo-cal avocado. Seems like it’s called a Spinks avocado. According to Wikipedia, “larger and rounder, with a smooth, medium-green skin, and a less-fatty, firmer and fibrous flesh; the Spinks avocado was shown to be more resistant to freezing than other avocados. They also proved to be the second-longest-lasting in storage out of the ten varieties tested.”
A huge avocado! Still too hard to cut open at this point.
The skin had turned brown, and the flesh felt soft, so it was time to cut it open
It had already developed a brown spot on the flesh inside (so much for longer storage time). The pit had an extra skin covering it (though you can’t really tell in the photo). The flesh was a tad bit more yellow than a typical Hass or Fuerte.
I made guacamole so that I could taste test it. It was a bit less flavorful than a typical avocado, so the guac required more mix-ins. The texture was about the same as a regular avocado, but it was a little more watery. And, as the guacamole sat waiting to be eaten, more and more water seeped out.
I served it with quesadillas and salsa. I actually used a lot more salsa than guacamole. Usually it’s the other way around for me.
Verdict: It wasn’t bad. It didn’t have as much flavor, its color was a bit more yellow tinged, and it was quite watery. If you had grown up eating these avocados, you would think they are great. But, for me, I’d say that I’d pass on it. I don’t know what the calorie content is in comparison to a Fuerte or Hass, but the savings would also come from the fact that we didn’t finish eating it. Fuerte remains my favorite!
Also check out my newer post on the Reed Avocado, the summertime fruit.