I throw together guacamole often enough that we sort of grew tired of it. When I found a recipe for grapefruit guacamole I was amazed. One of my favorite fruits in my favorite dip? This needed to be sampled ASAP! My P.S. brought home the avocados and eventually brought home grapefruit. We were ready for a test drive.
I was melding two recipes: one from The Kitchn and one from my new favorite blogger at Thug Kitchen. You really should read his blog on the guac, he is hilarious. But I decided to use 3 avocados because 5 sounded like a lot of dip for two of us. I assembled my ingredients and was ready to make guacamole.
The avocados had aged nicely on the counter for a few days and then I’d put them in the fridge to stop their aging. They were perfect when I cut and scooped them into a large bowl. I use a potato masher to mash them, leaving it a little chunky because we prefer it chunky.
Next I sat down and cut 2 grapefruit in half and patiently cut out the sections. My grapefruit were super juicy so I squeezed them into a separate bowl a few times and ended up with quite a lot of juice leftover. Salty dog anyone? It went down easyyy on a hot summer day!
I chopped the grapefruit sections roughly to make them about the size of a nickel, as Thug said. I added them to the bowl along with 2 tablespoons of grapefruit juice. I added the lime juice as well.
Thug didn’t put any spices in his guac, so I had gone looking for the second recipe. On the Kitchn site he used both red pepper flakes and minced serrano peppers. I stuck to the peppers and minced two of them after removing the seeds.
I liked that The Kitchn also added cumin, my favorite spice. It’s not Mexican food unless you can taste the cumin! I also added some garlic powder, just enough to be barely present in flavor, not an in your face taste. I added the salt that Thug recommended and found it needed much more. My P.S. later thought it could have used even more but I was satisfied with the additional salt in the chips.
Cilantro usually steals the entire spotlight when put into a dish, and that annoys me. I used about 2 tablespoons of finely chopped cilantro and even thought that was a bit much. I’d say follow your taste, add or omit as desired.
I didn’t have a red onion so I minced some white onion and added it to the bowl. My usual guac uses green onions so this was unusual for me. I don’t like the crispness of onion in a guacamole, but settled for mincing it very finely.
I stirred the guacamole and tasted it with a tortilla chip. Oh my goodness that was unique! The grapefruit really made the dip come alive with flavor. Usually adding fruit to a dish makes it sweeter but this was definitely more tart and vivid on your tongue. I could have eaten the whole bowl if I hadn’t also made chili dogs with cheese.
We did eat probably half of the dip that night and the next night I had some for a late night snack. My P.S. finished it off for breakfast the third day. I’m guessing from now on when he brings home avocados for guacamole he will remember to bring home grapefruit too!
With all of the acid from the grapefruit and the lime juice it stayed pretty and fresh looking the full three days it lasted. I liked that about it but mostly we liked the taste. I can’t wait to serve it at the next party or family gathering we have. People will crown me Queen of the Guac. Humor me, it’s hot here and up North we don’t handle heat well.
3 ripe avocados
2 large grapefruits (and 2 tablespoons of juice)
2 tablespoons cilantro; chopped
2 tablespoons red onion; chopped (I used white onion)
2 small serrano peppers; seeds removed and minced
2 tablespoons lime juice
½ teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt (or to taste)
Cut avocados in half and remove pits. Scoop the flesh into a large bowl. Mash with a potato masher or fork, leaving it a little chunky.
Cut grapefruit up into segments. And chop into smaller chunks. Add to the bowl of avocados with 2 tablespoons of the juice squeezed from the halves.
Add cilantro, red onion, lime juice, and seasonings.
Taste test and add more seasonings if desired. Serve immediately or refrigerate.
Makes about 2 cups.