The Choquette avocado is a cultivar of Persea americana, a species within the Lauraceae family, which also includes plants like cinnamon and bay laurel. Botanically, it’s classified as a berry, featuring a single large seed surrounded by fleshy pulp, though it’s commonly treated as a vegetable in culinary contexts. Choquette is a hybrid, primarily a cross between Guatemalan and West Indian races, with the Guatemalan influence (about 60-70%) contributing to its creamy texture and moderate oil content, while the West Indian lineage (30-40%) adds a higher water content and larger size. This hybrid nature gives Choquette a distinct profile, blending traits suited to Florida’s humid climate.
Originating in South Florida, the Choquette avocado traces its roots to a seed planted by Remi D. Choquette Sr. in Miami in January 1929. The tree first bore fruit in 1934, and its exceptional quality—large size, good flavor, and disease resistance—led to propagation starting in 1939. Likely a natural hybrid from a Guatemalan-West Indian cross, it became a major cultivar in Florida, where it’s still widely grown commercially and in home gardens. Its prominence is reflected in its presence in collections like the USDA’s germplasm repository in Miami and the University of Florida’s Tropical Research and Education Center in Homestead, cementing its status as a regional icon.
Identifying a Choquette avocado is straightforward. It’s notably large, averaging 24 to 40 ounces (680-1130 grams), with an oval to pear-shaped form. The skin is smooth, glossy, and medium green, remaining so even when ripe—unlike Hass, which darkens. Inside, the flesh is pale yellow to light green, silky-smooth with a buttery texture, though less oily than Guatemalan-heavy varieties (oil content around 13%). The seed is medium to large, but the fruit’s size ensures ample edible flesh. Its glossy peel lifts easily, making preparation a breeze, and its sheer heft sets it apart from smaller cultivars.
Choquette avocados grow best in USDA Hardiness Zones 9a to 10b, thriving in warm, humid subtropical climates with little frost risk. They’re moderately cold-tolerant, handling brief dips to 25°F (-4°C), though prolonged freezes harm blossoms and fruit. Florida’s southeast and southwest coasts, particularly Miami-Dade County, are prime growing areas, offering well-drained soils and ample sunlight. Less hardy than Mexican varieties, Choquette still outshines pure West Indian types in cooler snaps, making it a solid choice for Florida’s variable winters.
Seasonality for Choquette runs from October to January in Florida, with peak flavor in December and January when oil content matures—early picking in September yields a watery “watercado.” Harvested mature but firm, it ripens off-tree, and its smooth skin limits on-tree storage compared to thicker-skinned varieties. While not as ubiquitous as Hass due to its regional focus and seasonal window, Choquette is a staple in Florida’s local markets and farms, often dubbed the “Florida Avocado” for its prominence. Availability outside Florida is rare unless shipped from specialty growers.
Culinary uses of Choquette avocados play to its mild, nutty flavor and creamy yet firm flesh. It’s less ideal for heavy guacamole—its higher water content can dilute texture—but excels in fresh dishes. Sliced into salads or atop burgers, it adds a silky richness without overwhelming other flavors. Its size makes it perfect for scooping raw with a splash of citrus, a common Florida treat, or blending into cold soups and smoothies for a subtle, buttery boost. Cooking impairs its taste, but its versatility raw—from pasta toppings to simple snacks—makes it a beloved choice for Floridians seeking a lighter avocado experience.
Cultivation of Choquette Avocados
Climate Requirements
Choquette avocados thrive in USDA Hardiness Zones 9a to 10b, excelling in warm, humid subtropical climates with temperatures between 70°F and 90°F (21°C to 32°C). Their hybrid nature offers moderate cold tolerance, surviving brief drops to 25°F (-4°C), though prolonged freezes damage blossoms and fruit. Florida growers use windbreaks or sprinklers during rare cold snaps to protect crops in winter.
Soil Preferences
Well-drained soil is critical, as Choquette is susceptible to root rot (Phytophthora cinnamomi), despite its West Indian resilience. Sandy or limestone-based soils with a pH of 6.0 to 7.5, common in South Florida, suit its shallow roots. Poorly drained sites need raised beds or mounds to prevent waterlogging. Soil testing ensures adequate drainage and nutrient balance before planting.
Site Selection
Flat or slightly elevated sites minimize water pooling, vital in Florida’s rainy climate, while full sun—6-8 hours daily—drives fruit production. Wind protection (e.g., natural tree lines or fences) shields its large fruit from storm damage, a frequent concern in hurricane-prone areas. Coastal Florida locations, like Miami-Dade County, offer the warmth and humidity Choquette favors.
Tree Propagation
Choquette is propagated by grafting onto hardy rootstocks like ‘Waldin’ or ‘Lula’ to ensure disease resistance and consistent fruit traits. Seeds won’t produce true Choquette fruit due to its hybrid origins, so nursery grafts—scions from certified trees—are grown for 12-18 months before transplanting. This preserves its large size and smooth texture.
Planting
Trees are spaced 20-25 feet (6-7.5 meters) apart to accommodate their broad, spreading canopies, though tighter spacing (15-20 feet) works with pruning. Late spring planting, after frost risk, is ideal in Florida, allowing roots to establish before summer rains. Holes twice the root ball’s size are dug, enriched with compost, and often mounded to enhance drainage in flat terrain.
Irrigation
Choquette needs consistent but moderate watering—20-50 gallons (75-190 liters) per tree weekly, adjusted for Florida’s frequent rainfall. Drip irrigation or micro-sprinklers target the root zone, avoiding excess moisture that invites rot. Young trees require 2-3 weekly sessions, tapering as they mature. Moisture monitoring prevents overwatering in humid conditions.
Fertilization
Nitrogen is applied at 1-2 pounds (0.45-0.9 kg) per tree yearly, split into three doses (spring, summer, fall) to match Florida’s growing season. Phosphorus and potassium bolster fruit development, often added via balanced fertilizers (e.g., 8-3-10 NPK). Micronutrients like zinc and manganese, common deficiencies in sandy soils, are supplemented via foliar sprays, guided by annual leaf analysis.
Pollination
Choquette is a Type A flowerer—female in the morning, male the next afternoon—self-fertile but yielding better with cross-pollination. Pairing with Type B varieties like ‘Simmonds’ or ‘Miguel’ enhances fruit set, as bees bridge bloom overlaps (July-September in Florida). Natural pollinators abound in humid climates, but hives can boost yields in isolated orchards.
Pruning
Light pruning shapes Choquette trees, removing dead wood or low branches to improve airflow and reduce disease in humid conditions. Young trees are trained into an open form over 2-3 years, while mature trees get annual thinning post-harvest (winter) to manage size. Heavy cuts are avoided, as its vigorous growth supports its hefty fruit naturally.
Pest and Disease Management
Avocado lace bugs and mites are key pests, controlled with predatory insects (e.g., ladybugs) or horticultural oils. Root rot and anthracnose (fungal fruit rot) are major threats, countered with resistant rootstocks, good drainage, and copper sprays in wet seasons. Regular scouting and sanitation—clearing fallen fruit—limit issues in Florida’s damp climate.
Fruit Development
After pollination, Choquette fruit matures over 12-15 months, ready for harvest from October to January in Florida. It ripens off-tree, with dry matter content (13-15% minimum) signaling maturity—early picking risks watery flesh. Fruit weighs 24-40 ounces (680-1130 grams), with size tied to water, nutrients, and thinning to prevent branch strain.
Harvesting
Choquette is picked mature but firm, with clippers cutting stems to avoid tearing its smooth skin. Timing aligns with oil content tests, peaking in late fall to winter for optimal flavor. Workers use ladders or poles for taller trees, collecting into padded bins to protect its large, delicate fruit from bruising.
Post-Harvest Care
Harvested fruit is cooled to 45-50°F (7-10°C) to slow ripening, then graded for size and blemishes. Ripening occurs off-tree at 70-75°F (21-24°C) over 7-14 days, or hastened with ethylene commercially. Smooth skin limits shelf life compared to thicker varieties, so swift distribution is key. Mature trees yield 150-250 pounds (68-113 kg) annually with proper care.