Editing Persea schiedeana (section)

== Fruit and uses ==

The fruit is eaten like an avocado. In Mexico the pulp is spread on maize tortillas; in Guatemala it is added to black bean soup; and the fruit is popular in Honduras and El Salvador, where it is called sucte or chucte.<sup>[[#cite_note-5|[5]]]</sup><sup>[[#cite_note-7|[7]]]</sup> A seedless form, 'chinene capado', is sold out of the Cuetzalan del Progreso market of Puebla.<sup>[[#cite_note-5|[5]]]</sup> In regional markets of Veracruz and Tabasco, chinene prices have sometimes exceeded those of 'Hass' avocado.<sup>[[#cite_note-7|[7]]]</sup>

Oil is the reason growers seek the fruit out. Reported oil content varies with region, year and method: a review of Mexican material cites 24.7–36% oil in pulp (against 4–7% for West Indian avocado), a summary of Los Tuxtlas (Veracruz) fruit gives 20–27%, and the 2019 Palenque sample measured 50.29 ± 2.03% fat in fresh pulp.<sup>[[#cite_note-4|[4]]]</sup><sup>[[#cite_note-5|[5]]]</sup><sup>[[#cite_note-6|[6]]]</sup> Oleic acid dominates — 64.66–76.25% in three wild Veracruz trees in the 2017 study, where the genotype effect was significant — and oleic and palmitic acid concentrations have been described as comparable to those of 'Hass' avocado; the oleic figures fall within the extra-virgin olive-oil reference range of 55–83%.<sup>[[#cite_note-5|[5]]]</sup><sup>[[#cite_note-7|[7]]]</sup> These analyses cover only a handful of trees and regions, so the oil figures are best read as provenance-specific ranges rather than a single species value.<sup>[[#cite_note-5|[5]]]</sup>

Flavor reports from individual growers span a wide range, as seedling populations would suggest: a Puna, Hawaii grower describes the taste as very good, rich and creamy, with high oil and a slight but not objectionable fiber, cream-colored pulp, and fruit best eaten just at the start of softening; a Puerto Vallarta report compares the flavor to smoked ham with cream cheese or foie gras; a Miami-area grower relays interest in a coconut flavor; and a Mexico report describes an "avo-onion" flavor. The same Hawaii thread notes variation "from very good to not so good" across trees — individual observations, not universal quality claims.<sup>[[#cite_note-10|[10]]]</sup>