I want to thank California Avocados for sponsoring this post, and helping me to share my passion for avocados and delicious food with y’all.
When you go eat at Mexican restaurants in Texas, you’re automatically brought a bowl of salsa. Sometimes a dish of salsa AND a dish of Salsa Verde.
But to have guacamole on the table is to commit to a moment.
To order guacamole, you are committing to freshly mashed avocados, freshly squeezed citrus and whatever else they decide to add to the mix. Guacamole is not a mass produced item.
When you order guacamole, you are committing to a moment, to time with your friends.
Guacamole is a dish that requires a bit more effort, but it’s worth it.
I’ve been making guacamole since Moby Dick was a minnow and been playing around with different recipes for the past few years.
I’ve ventured beyond the traditional white onion, jalapeno, lime, tomato recipe and have delved into the more non – traditional.
The other day I was eating a sweet pink grapefruit for breakfast when my doorbell chimed. I opened the door to find a delivery of fresh California Avocados.
Something clicked and I decided right then and there that I was going to perfect a sweet pink grapefruit guacamole.
I’ve made this guacamole at least a dozen times and here’s what I can tell you. If your grapefruit is sour, you aren’t going to enjoy this.
This is a guacamole made for summer when grapefruits are their sweetest.
The sweet grapefruit is tempered with creamy, buttery avocado, kosher salt, comino, jalapeno and cilantro.
This guacamole is both sweet and tart.
The grapefruit gives it an unexpected tang, while providing a burst of sweet citrus bite.
I hope y’all venture out of your guacamole safety zone and try this Pink Grapefruit Guacamole. You won’t regret it.