Avocados are increasingly popular in Mauritius, with mature trees found in many home gardens. The creamy fruit is eaten fresh, in salads, and as a dessert with sugar and milk (a Mauritian favourite). Trees take several years to bear but are very productive once mature.

Local names: Zavoka, Avocat, Avocado

Months: September, October, November, December

Plant grafted saplings from September to December. Protect young trees from strong winds.

• Soil type: Deep, well-drained loamy soil
• pH: 6.0–7.0
• Compost: Dig a large hole and mix with compost. Excellent drainage is critical — avocado roots are highly susceptible to root rot.

• Seed type: Grafted saplings (seed-grown trees take 7–10 years to fruit)
• Spacing: 6–8 metres between trees
• Watering: Deep watering 2 times per week. Allow soil to dry slightly between waterings. Overwatering causes root rot.
• Sunlight: Full sun (6–8 hours daily)

Organic options:

• Compost
• Cow manure
• Fish emulsion
• Seaweed extract

Chemical options:

• NPK 10-10-10 three times yearly
• Zinc sulphate if leaves show interveinal chlorosis

Phytophthora root rot

• Natural remedy: Improve drainage, mulch with wood chips, and apply gypsum
• Chemical fallback: Phosphorous acid (Phosguard)

Fruit fly

• Natural remedy: Protein bait traps and early harvest
• Chemical fallback: Malathion bait spray

• Days to maturity: 3–5 years from grafted sapling; fruits mature 6–12 months after flowering
• Indicators: Fruit reaches full size and skin darkens slightly. Avocados ripen off the tree — pick when mature and ripen at room temperature.
• Yield tips: Do not let fruit over-ripen on the tree. A mature tree can produce 200–500 fruits per year.

• Duration: 3–5 days once ripe
• Temperature: Ripen at room temperature (3–5 days after picking). Refrigerate only when ripe.
• Tips: Speed ripening by placing in a paper bag with a banana. Store cut avocado with the pit and lemon juice to slow browning.