“Second, the avocados don't ripen on the tree, but must be picked in order for the fruit to ripen. While hanging on the tree, the tree provides an enzyme that keeps the fruit from ripening. Once you pick them, they'll start to ripen --- it takes about 2 weeks before they are ready to eat.
Third, in many Mexican stews and soups, they use the leaves to provide a herbaceous undertone. You'll see the dried leaves for sale in the market. It's a subtile flavor.”
My family adds dry avocado leaf to the beans, when we make black bean tamales; I wouldn’t say is subtle flavor it is strong and nothing like! :) and a few strong serrano peppers , yumminess!
I remember a couple of avocado trees where my grandma used to lived and they wouldn’t bear evenly as you said, no one kept them so when they drop most of them were spoiled... it was a “wild” variety and not one of the named one mostly pit and no fruit but they were very flavorful.
