THE CULTIVATED AVOCADO – THE VISITOR THAT CAME TO CRETE AND STAYED

Avocados are now an important agricultural crop in western Crete, particularly around the Chania region, but they are not native to the island. The avocado was a visitor that arrived in Crete and, thanks to the island’s mild climate and fertile valleys, decided to stay.

Traditional Cretan agriculture has been established for generations. Farmers happily growing olives, oranges and other citrus fruits right up until the 1980s and even 1990’s. Then the situation began to change – somebody planted an avocado tree and the rest is history. As international demand for avocados increased, and the economics of some traditional crops became less attractive, Cretan farmers saw the avocado as a transformational way of supporting the rural economy. The result has been a remarkable expansion of avocado cultivation, particularly in the fertile areas around Chania.

Western Crete – avocado central with 90% of Greek avocado production

Western Crete has become the heart of Greece’s avocado production, with the fertile plain around Chania providing ideal conditions for this subtropical fruit.  Now theAgricultural Cooperative of Chania estimates that around 90% of the avocados produced in Greece come from Western Crete. A significant proportion of this production doesn’t stay on the island or even in Greece – it is packed and exported to markets across Europe.

Why does avocado grow so well around Chania?

The avocado is not native to Crete. Its origins lie in Central America, but the tree has adapted surprisingly well to parts of the Cretan landscape. The first avocado trees were introduced to the Chania area in the late 1960s. They don’t like extreme cold, but they do need favourable growing conditions. Western Crete offers a particularly suitable combination of climate, soil and water, the area around Chania having a mild Mediterranean climate, fertile agricultural land and access to irrigation.

What most holiday visitors don’t notice is the the broad agricultural plain west of Chania, stretching through areas such as Platanias, Maleme, Voukolies and towards Kissamos – some of the island’s most productive agricultural land. Head inland from the coast and you’ll begin to see the change in the landscape. These days, alongside the familiar olive and citrus trees, are rows of avocado trees with their dense evergreen foliage.

A burgeoning avocado-culture

Avocado cultivation has expanded massively over the last two decades. Recent estimates suggest the annual production to be approaching 10,000 tonnes. What began as an experimental crop has developed into an important commercial agricultural product, with a clear export orientation. There are now specialist growers, nurseries, agricultural advisers, packing facilities, cooperatives and exporters involved in the industry. Of course all of this has been driven by consumer demand for what is seen as a premier product for a posh breakfast or a pimped-up lunchtime salad.

Name that avocado

Just like desert pears there are many different varieties of avocado. Although technically the avocado (a.k.a ‘alligator pear’) isn’t a pear at all – true pears are members of the rose family and avocados are laurel related. Horticulturally speaking it is a ‘single seeded berry’ of which various varieties are now common in Crete.
The Hass variety is easily recognised by its darker, textured skin when ripe and its creamy flesh. It is one of the most widely traded avocado varieties internationally and an important ‘cash crop’ here. The Fuerte, has smoother green skin and is an older variety. Ettinger, Zutano and Reed are also grown as they mature at different times and help extend the harvesting season.

From the tree to plate – an avocado’s tale

Producing an avocado for export involves considerably more than simply picking a ripe-looking fruit from a tree. Indeed, avocados are unusual because they generally mature on the tree but ripen after harvesting (the ubiquitous ‘ripen at home’ avocado you find in so many UK supermarkets!) This makes the timing of harvest extremely important. An avocado needs to have reached the appropriate level of maturity before it is picked. If harvested too early, it may fail to ripen properly or may not develop the desired eating quality. For export markets, this becomes even more important because the fruit may travel considerable distances before reaching the consumer.

An avocado isn’t just for breakfast

Scrumptious as they may be on a piece of sourdough topped with a poached egg, or stuffed with prawns in mayo, or even straight up filled with vinaigrette (a favourite of Italian trattoria and Berni Inn menus back in the 1980s but little seen today), avocados have uses far beyond a cardiac-friendly snack. There are many other ways they are used.

Skincare and Beauty

Face Masks: Mashed avocado mixed with honey or yogurt creates a hydrating mask because the fruit is rich in natural oils and monounsaturated fats.

Sunburn Relief: Applying mashed avocado to sunburned skin can help soothe and moisturize the irritated area due to its fatty acid content.

Exfoliating Scrubs: Avocado pits can be dried, ground into a powder, and used as an abrasive agent in natural facial or body scrubs.

Hair Care. Hair Masks: A blended avocado hair mask acts as a deep conditioner to restore moisture and shine to dry or damaged hair.

Textiles and Crafts Natural Fabric Dye: Avocado pits and skins contain tannins that yield a soft, dusty pink or peach colour when boiled in water to dye natural fibres like cotton or linen

You’ll find many of these products in Cretan boutiques and pharmacies.

DON’T MISS THE MISTRAL MILLIONAIRE’S PRAWN COCKTAIL

If we have one favourite thing to do with an avocado though it is the idea featured in the image at the top of this page – a Mistral Millionaire’s Prawn Cocktail. Perfectly ripe avocado, sumptuous king prawns and Chef Manolis’ secret sauce. What’s not to love about that!