I know. Grapefruit? Guacamole? Can’t be good right?
But let me make my case for this:
1) It’s guacamole. When is it not good.
2) Guacamole typically has a lot of citrus flavors in it (limes mainly). Grapefruit is a citrus so it’s not completely out of left field.
3) Grapefruits are in season now so you should be able to find some great ones.
Bring this sucker to your next game day party (Super Bowl?) and watch your friends question it, possibly make fun of it, and then devour it.
1) Mince onions and rinse them well under cold water to mellow them a bit.
2) Scoop out avocados and add to a bowl with other veggies. Mash together well.
3) Peel grapefruit. Use a paring knife to cut out each grapefruit segment, removing the fruit from the pith parts.
4) Add grapefruit segments to guacamole, breaking up the segments a bit as you add them.
5) Season guacamole with salt and serve with chips!
Recipe adapted from Frontera.
The Guacamole Base
I know I posted a separate guacamole thing over the weekend, but this recipe is much different. And for the record, I wouldn’t recommend using this guacamole version in an omelet.
I usually like to use shallot for my guacamole, but I tried a new method using white onions.
Basically, you dice the onions very finely and then rinse them with cold water. Rinsing them removes some of the strong onion flavor and mellows them out a bit. They add a great crunch to the dip then but aren’t overpowering.
Also dice up the cilantro and Serrano peppers and add everything to a big bowl. I like to leave the seeds in my peppers, but you can scrape them out if you want a less spicy guacamole.
Pit your avocados and dice them up a bit so they are easier to mash later.
I just run my knife through the avocados a few times while they are still in the peel.
Now you can just scoop out your avocados and mash them into the other ingredient
By the way, definitely use three avocados and one grapefruit for this. The ratio is pretty important.
Speaking of, let’s talk about…
The standard way I eat a grapefruit is just to slice it in half horizontally exposing all the fruit segments. Then I just scoop them out with a fork.
That method breaks a lot of the little citrus pockets though and so it’s not the best method for what we want here: clean grapefruit.
The best way to get the grapefruit out of its pesky shells is to peel it completely like you would an orange.
Then break the individual segments apart and use a small knife (a paring knife works great) to slice into each segment.
You should be able to peel back the segment and peel the fruit away from the pith.
If you do it right you should end up with a whole grapefruit segment!
This was an example of a perfect one although most of mine came out less than perfect which is fine because we are just stirring them in with the guacamole anyway.
A small grapefruit should give you about a cup of fruit segments.
Then just carefully break up the segments a bit with your hands and stir them into the guacamole.
The nice thing about this dip is that the little grapefruit segments kind of explode when you bite into them. So you get this creamy texture with little gems of citrus juice.
It’s a really unique and delicious dip.
If you’re sick of the same old guacamole, give this a shot!