Grapefruit Guacamole Recipe - This might sound strange but grapefruit and avocados go really well together and make for a really unique guacamole!
Grapefruit GuacamoleJump to Recipe
This is a sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine. You can connect with them on Twitter, Facebook, or Pinterest!
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 Grapefruit Guacamole to your next game day party (Super Bowl?) and watch your friends question it, possibly make fun of it, and then devour it.
- Serves 4-6
- Prep Time:
- Total Time:
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This might sound strange but grapefruit and avocados go really well together and make for a really unique guacamole!
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!
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 Grapefruit Guacamolea shot!
Do you have any interesting appetizer recipes for game day, especially featuring avocado? Leave a comment!
About MacheesmoRead More
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
13 Responses to “Grapefruit Guacamole” Leave a comment
Grapefruit and avocado are a lovely combination. Especially added to a leafy lettuce salad, particularly escarole or another bitter lettuce. Grapefruit, avocado and escarole/bitter salad greens are all in season in winter in South Florida, so I am talking about Florida avocados in particular, (the ones shown above are the other type, also excellent, just different.)
Sounds fantastic and unique and I love the tip about rinsing the onions!
Terrific as that looks, we won’t be having it for the Super Bowl, which we won’t be watching because (sob) the Patriots lost yesterday. it was heartbreaking to see Bill Belicheck’s emotional interview afterwards.
I say yes to grapefruit with avocado. Just read that this these are two superfoods and great put together, so bravo on this one.
There is (in my opinion anyway) a much easier way to cut a citrus fruit into segments. It’s the way my chefs taught us in culinary school, and it gets a nice yield of perfect segments. Use a longer, thin bladed knife and it’s even easier.
Like it James! Thanks for the tip!
Grapefruit and avocado is a winner. Yesterday for my lunch I had a salad of pink grapefruit, avocado, red onion and black olives (inspired by a starter we served in a restaurant I worked in 15 years ago, and a Moroccan orange, olive and onion salad)
I added rocket for bitterness, and it was a winner; but not enough for a whole meal if I’m honest
I just made this (sort of). Based on what we had on hand, I used fresh basil instead of cilantro and some tabasco instead of peppers. I also pulsed it all in the food processor. It has a delicate flavor and is really yummy. Can’t wait to try it with cilantro and fresh peppers. I noticed the avocados did have stickers indicating there were Mexican :)
This sounds delicious….trying it today!
This is fantastic! Who needs chips? Pass me a spoon. Thanks!
We are doing a guacamole roundup on Friday for Guacamole Day and wondered if we could include a link to your recipe in our post. We would also like to use your picture and will feature it with your blog’s name.
Thanks so much.
Hi Nick – Would it be a sin to use canned grapefruit in this recipe ?
Nah… I think you would be okay Frank. There’s enough other stuff going on in the dish. Good luck!