"Sheldon" > wrote in message
ups.com...
>
> > "Scott Peterson" wrote>
> "Charles Gifford" wrote:
> > >
> > > >They are a native of Mexico.
> > >
> > > The green skinned ones are varieties of Mexican Ancestry. The
> harder
> > > black skinned ones are from Guatamalan stock.
> > <snip>
> >
> > It ain't quite that cut-n-dried, but you are correct. I did not
> address the
> > C.A. avocados because I was contrasting the original posters use of
> > "Tex-Mex" with Mexican.
>
> I'm not quite sure of the above attributions, so bite me.
>
> Someone is going to have validate the claim about which color skinned
> avocado originated where with citations... personally I think,
> considering the avocado is known to have originated some 5-6 Thousand
> years BC, with no mention of any color skin whatsoever, the above claim
> is a lotta hooey.
>
> This is the best I can find:
> http://www.avocado.org/avocado-facts...do-history.php
>
> I tend to think the original avocado was light-ish green smooth
> skinned, the dark pebbly skinned ie. Hass-ish being a very recent
> example.
>
> Sheldon

I left all the attributions in my post as it is confusing enough as it is.
My contribution to this thread was just to say that I did not say anything
about Central American avocados and explained, very quickly, why. I did not
comment on any other part of the previous poster's statements. In fact, I do
not know much about the avocados history other than the fact that their
ancestor almost certainly came from Central America and Southern Mexico. I
think your thoughts on the subject are correct. Just relying on my memory of
what I've heard over the years, are that the first avocados were not edible
as we now know them. They were small with less flesh and progressing from
hard-proceeding-to-rotten. As mar as I know, all the smooth skinned and
pebbly skinned avocados are modern varieties. In San Diego, the Fuerte was
the most common. Now it is 1. hass, 2. bacon, 3. fuerte and 4. a few other
varieties.

Charlie