Origin

• Avocados originated in the tropical climates of North, Central and South America. Mexican avocados originated in the highlands of Mexico and Chile. These high-country fruits grow best at elevations above 7,800 feet. Guatemalan avocados come from the Central American highlands at elevations between 2,600 and 7,800 feet. West Indian avocados originated in the lowlands of Central and South American before being introduced to the West Indies.
  
  

Fruit Size

• Examining and comparing the sizes of each avocado type helps distinguish the races. Mexican avocados feature small fruits. They weigh less than one lb., averaging between 6 and 10 oz. Guatemalan avocado trees grow medium-sized fruits, which commonly weight about 1-1/2 lbs. West Indian avocados produce the largest fruits of the three races with an average weight of 2 lbs. Some Guatemalan and West Indian avocados reach up to 5 lbs.
  
  

Avocado Skin Characteristics

• In addition to fruit size, the various avocado races differ in the color and texture of the fruit's skin. Mexican avocado skins feature a paper-like structure, thin and smooth. As the fruits ripen, skins turn from glossy green to black. The skins of Guatemalan avocados become blackish-green when ripe. A pebbled surface makes this type the roughest when compared to other avocados. West India types produce smooth fruits with a leather-like texture. The fruits remain glossy-green when ripe.
  
  

Oil Content

• The fruits feature various oil contents. Mexican avocados have the most oil at more than 30 percent oil. Guatemalan avocados come in at the middle of the oil content scale averaging between 7-1/2 and 18 percent oil. With the least amount of fruit oil, West Indian avocados only contain 5 to 7 percent oil.