this post was submitted on 06 Mar 2026
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Those look like what gets sold as "Florida avocados". Same species, just a different cultivars than the now ubiquitous Hass.
"Florida avocados" (wish I knew the right cultivar's name) are lower fat than Hass, and I've found them to be less willing to break down into a paste than Hass, so they work well in slices, but not as well for guacamole.
I think it might be this one based on your description, they were firmer than usual when I tried to paste them