I'm always excited to talk about avocados, but this time, let's focus on a specific variety – the Ettinger avocado.
The Ettinger avocado is not only the first avocado variety that can truly be called "Israeli," but it's also a beloved and popular fruit, not only in our country but internationally as well.
Take a moment to consider this: Israeli agriculture has a global reputation and is well known worldwide. Long before the world heard about Elbit or MobileEye, the company Agrexco, which consolidated Israel's fruit exports, was a recognized international brand. Everyone knows the story of Jaffa oranges, and we're all aware that we introduced the cherry tomato (by the way, this is not the complete truth, it is quite a story in itself).
However, somewhere in this discussion, the immense contribution of the Ettinger to Israel's agricultural strength was overlooked.
The Ettinger was developed back in the days of the British Mandate, first introduced to the public in 1947. I tried looking deeper into its history to understand who developed it, but I couldn't find the answer. I'm almost certain that the name "Ettinger" was meant to commemorate agronomist and Zionist Akiwa Ettinger, who passed away in 1945, just before the development of this variety was completed.
Like many other crops, the origin of the avocado can be traced back to South America. In fact, all cultivated avocado varieties in the world have their roots in South American heritage. Today, the varieties are traced to the corresponding ancestor according to characteristics such as shape, color, skin texture, and seed shape.
There are three main ancestral varieties of avocado – Mexican, Guatemalan, and Caribbean. The Ettinger is considered a hybrid between the Mexican and the Guatemalan varieties. When it made its appearance, its success was meteoric, and the world was captivated by this elongated avocado with thin skin and its refined flavor.
Another interesting fact about the Ettinger is that relative to other varieties, it is lower in fat. Some have even crowned it as the "dietetic avocado." Personally, I try to avoid this title, but it seems to have gained quite a following because it quickly became a global hit. Even today, with the Ettinger being just one of the selected Israeli avocado varieties sold in global markets, it's still considered a distinguished and representative Israeli ambassador.
However, it is not immune to change. Even a well-established reputation might come to an end. The current global trend prefers the black colored varieties (which are not really black but rather darker in color), with the Hass avocado being their most famous representative.
Consequently, each year, the quantity of Ettinger avocados arriving in the markets reduces. Given the fact that this variety is hardly grown outside Israel, there's a risk that the Ettinger may disappear in the future. What a shame.
I absolutely adore the Ettinger. I find it much easier to work with because it's less prone to mushiness and making a mess. And I'm in love with its delicate, yet distinctive flavor. So, whenever I prepare my favorite avocado dish, you can be sure that it's the Ettinger variety that I reach for. Fortunately, it's still very much with us, and right now, it is perfect in every way.
