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This fruit is light green in color, with very numerous, ample, yellowish dots. The skin is pale green in color close to the flesh and 2-1/4 mm in thickness. The flesh is dull white throughout, not changing color toward the skin as in the aguacate. Here is no fiber, but slight fiber tracings are visible, especially toward the outer portion of the flesh. To capture the flesh too firm, rather more compactly than in the aguacate, and yielding a thick milk white juice when pressed. The seed coats vary from 2 to 4 mm in thickness; they are separable from each other and adhere closely to the seed. In character the seed resembles that of the aguacate, but the cotyledons are of a deeper pink color, and somewhat rougher on the surface than is common in the Guatemalan type of aguacate.

When the green fruit is cut, the flesh is sticky (Cuculaginous)

The coyó is here called kiyo' in place of coyó

The coyó described in the preceding pages is a much contrast to the coyos seen commonly in the market. The latter are unattractive in appearance and scarcely palatable. In a comparison the former is a fine sweet fruit, the equal of the coyó.

The coyos seen in the markets are nearly all small ones, a great many of which are of uniform size. They were dark green when ripe, and marked with brown. The flesh, such in fruits of this nature, is quite scanty, due to the large seed, and light brown in color, coarsely granular in texture, often times with rough fibers running through it. The flavor, however, is good and strongly suggestive of coconut, and very oily.

These ordinary coyos are not worth growing in the United States, but the large one shown on the preceding pages certainly is, and I have obtained seeds of the ordinary ones to grow grafting stock. Following are outlines of two fruits of the ordinary type: