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
Nutritional Highlights (per serving)
|3||ripe, Fresh California Avocados, seeded and peeled|
|1||medium sweet pink grapefruit, halved|
|1/2||medium jalapeño, seeded and diced|
|1||small yellow onion, peeled and diced|
|1||Tbsp.||chopped cilantro leaves|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Place the avocado in a bowl and sprinkle with kosher salt.
- Squeeze the juice from one grapefruit half over the avocado.
- Mash the avocado and grapefruit juice, until chunky-smooth (or to your textural preference). Set aside.
- 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
- Add the jalapeño and onion to the avocado mixture.
- Top with cumin and cilantro and mix.
Note: Make sure the grapefruit is sweet, and this guacamole will wow your friends and family with its unexpected flavor.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2013, Rachel Matthews
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Vitamin A 502 IU; Vitamin C 21 mg; Calcium 27 mg; Iron 1 mg; Vitamin D 0 IU; Folate 54 mcg; Omega 3 Fatty Acid 0.108 g
% Daily Value*: Total Fat 20%; Vitamin A 10%; Vitamin C 35%; Calcium 2%; Iron 4%