Let’s just get this out of the way first — yes, I know grapefruit and avocado don’t sound very appealing together, but you’ll have to trust me on this. These two flavors are actually quite compatible and the resulting dip is light, bright and citrusy (not to mention addicting… it’s definitely not the dip to put out right before dinner because you’ll down the whole thing with a bag of chips before you know it).
Besides, anything guacamole is good, right? It’s the perfect condiment to put in, say, a fresh veggie wrap when you want something healthy and easy… or over some scrumptious ahi fish tacos!
Last week was a rather sad week — I finished picking the last two avocados off my tree. The last two. I don’t ever remember picking my citrus trees clean at the end of a season, but I actually managed to pick and eat every single avocado off my tree from mid-January to mid-May… not a bad run, I suppose.
I wanted to enjoy these last two fruits fresh (as opposed to making more huevocates) since the flavor of mature avocados improves intensely the longer they’re left on the tree. So, I decided to combine them with another one of my backyard harvests: Oro Blanco grapefruit.
In this recipe, grapefruit takes the place of lime by adding a tart little zinger that meshes well with the spiciness and creaminess of the dip. It’s subtle and delicious, and you might not make guacamole the same old way again…
Makes 4 servings
2 large avocados (or 4 small ones)
1 small onion, diced
1 jalapeño pepper, minced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
Making Your Grapefruit Guacamole
Cut your avocados in half lengthwise and remove the pits. I like to make cross-cuts in the flesh with a knife before I scoop it all out into a bowl… just makes it easier to mash.
Next, break your grapefruit down into segments. The fastest way to do this is to slice the fruit in half crosswise, then use a serrated grapefruit spoon to scoop the flesh out of each “pocket.” Do this over the bowl so that you can catch all the juices too.
To tone down the “rawness” of the onion, I run the chopped pieces under cold water for a minute or so. This softens the bite without taking away that nice pungency.
Add the rest of the ingredients to your bowl and mash it all together with a fork. Add more spice or salt to taste.
If you’re not serving right away and want to keep your guacamole from turning brown, don’t do that whole “keep the pit in the guac” type of thing — that’s an urban myth. Guac turns brown due to oxidation from exposure to the air. Keeping the pit in your guac only keeps the part that’s right underneath the pit from turning brown (you may have noticed that if you stir up brown guacamole, the bottom layer is still nice and green).
Instead, pack your guacamole to the top of the bowl, seal with plastic wrap (pressing right down onto the surface of the mashed avocado) to prevent oxygen from reaching it, then store the bowl in the fridge. Or keep the guacamole in an airtight container (again, packed to the top) in the fridge. The goal is to have as little room as possible for oxygen to circulate. It should stay green for at least a few days this way!
EdoJanuary 11, 2014 at 1:06 pm
I like to put a little lemon or lime in my guac to keep it from oxidizing. I would be really surprised if this guac would brown. You need a few varieties of avocados so you can have a year-round supply. One can never have too many avocados. We have Reed, Pinkerton and Lamb Hass.
Linda LyJanuary 11, 2014 at 6:17 pm
It would be great to have more of any fruit tree, but my yard is maxed out! 🙂 Luckily, living in SoCal means I can find avocados year-round.
theGardenBettyJune 2, 2013 at 4:32 pm
What to make with your backyard harvests: Grapefruit Guacamole http://t.co/XSNoXgyxcp #gardenchat #recipe < TY for RT! @spadeandseeds
theGardenBettyJune 1, 2013 at 12:02 pm
They might not sound appealing together, but trust me on this. It’s addicting. Grapefruit Guacamole http://t.co/K9MwbGYvRG #foodie #recipe
TheGardenChatJune 1, 2013 at 1:35 am
Great share by @theGardenBetty: What to make with your backyard harvests right now: Grapefruit Guacamole http://t.co/iHE9eeye0U #gardenchat
spadeandseedsMay 31, 2013 at 8:01 pm
RT @theGardenBetty: What to make with your backyard harvests right now: Grapefruit Guacamole http://t.co/XSNoXgyxcp #gardenchat #gardening …
theGardenBettyMay 31, 2013 at 5:01 pm
A seasonal #recipe from the garden (using my last two avocados!)… Grapefruit Guacamole http://t.co/KVyKukrDlA #gardenchat
food_chkMay 31, 2013 at 9:10 am
RT @theGardenBetty: Light, bright and citrusy best describe this spicy, creamy, delicious dip! Grapefruit Guacamole http://t.co/Iat8OlMRu0 …
theGardenBettyMay 31, 2013 at 9:02 am
Light, bright and citrusy best describe this spicy, creamy, delicious dip! Grapefruit Guacamole http://t.co/Iat8OlMRu0 #foodie #recipe
theGardenBettyMay 30, 2013 at 10:00 pm
What to make with your backyard harvests right now: Grapefruit Guacamole http://t.co/XSNoXgyxcp #gardenchat #gardening #recipe
theGardenBettyMay 30, 2013 at 3:51 pm
You might not make guacamole the same old way again… Grapefruit Guacamole http://t.co/cojFECrGo3 #foodie #recipe
Amy GooMay 30, 2013 at 3:09 pm
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Amy GooMay 30, 2013 at 1:15 pm
Luisa ChandlerMay 30, 2013 at 10:18 am
This looks amazing…as does the recipe you posted yesterday!!
Rebecca FancherMay 30, 2013 at 7:53 am
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Samantha Sindoris KnippMay 30, 2013 at 7:46 am
Looks great! I notice you’re cutting your avocados the same way that you’d cut a Haas, or other thicker skinned variety. We also inherited mature avocado trees when we moved into our house (they must be at least 30 feet tall). After researching varieties, we think they’re Bacon and Zutano. Neither have very thick skin and I’m wondering if that’s normal or if they are lacking in some mineral or nutrient. I thought you had a Bacon tree also, and ours has paper thin skin most of the time. Thanks!
Linda LyMay 30, 2013 at 7:43 pm
I’m not sure if I have a Bacon, Fuerte or Zutano tree… My avocados have traits from all three varieties and it’s hard to tell from just the shape or color alone. Even the individual fruits differ from each other (as you can see from the photo above!). They’ve also changed quite a bit since I moved in a few years ago; the fruits used to be much smaller with a shorter season, but now they’re huge and mature earlier. Weather and nutrients are definitely a factor in how they grow.
Cary BradleyMay 30, 2013 at 7:26 am
What a fun idea! Don’t despair Garden Betty. Before you know it, there will be a whole tree’s worth of growing avocados on your tree for next year. In the meantime, I imagine you will be distracted by ripening heirloom tomatoes and more pestos than you can shake a stick at :)!
slcvegMay 30, 2013 at 6:38 am
RT @BG_garden: Grapefruit Guacamole:
Let’s just get this out of the way first — yes, I know grapefruit and avocado don’t sou… http://t.c…
Sheena DeLongMay 30, 2013 at 6:23 am
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Randall S. WinklerMay 30, 2013 at 6:23 am
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Jun IguchiMay 30, 2013 at 6:23 am
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BG_gardenMay 30, 2013 at 6:01 am
Let’s just get this out of the way first — yes, I know grapefruit and avocado don’t sou… http://t.co/dEEDads326
theGardenBettyMay 30, 2013 at 6:01 am
Blogged on Garden Betty: Grapefruit Guacamole http://t.co/guhxUtgYq0