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.
Pink Grapefruit Guacamole
- 3 ripe California Avocados
- 1 medium sweet pink grapefruit
- 1/2 tsp kosher salt
- 1 medium jalapeno seeded
- 1 small yellow onion diced
- 1/2 tsp cumin comino
- 1 Tbsp chopped cilantro leaves
- Cut the avocados in half and remove the pit.
- Place the meat in a bowl and sprinkle with kosher salt.
- Cut the sweet pink grapefruit in half and squeeze the juice from one half of the grapefruit over the avocado.
- Mash the avocado and grapefruit juice, until chunky-smooth. (or to your textural preference)
- Remove the meat from both halves of the grapefruit in whichever way is easiest for you. I prefer to cut them into quarters and cut the meat out of each quarter and then chop it.
- Cut the grapefruit meat with a small knife and add it to the avocado mixture
- Slice a jalapeno in half - remove the seeds and ribs (unless you like heat) and dice it.
- Add the jalapeno to the avocado mixture.
- Peel and dice a small yellow onion, add to the mixture.
- Top with cumin and mix.
- Chop cilantro leaves and measure out 1 Tbsp, add to avocado mixture.