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!