The Mexican avocado (P. americana var. drymifolia), originated in central Mexico, is adapted to the tropical highlands, tolerates cold well, and the fruit is covered with a thin layer of purplish-black skin.

Leaves smaller, elliptic, sharp at both ends, with aniseed flavor. The fruit is small, skin is thin and smooth, ripens 6-8 months after flowering. Oil content of the pulp is high, up to 20-30%. Strong cold resistance. Main varieties are green and purple species.

Flowering period from January to April, fruit ripening period from June to August.