countenance ’s just get this out of the way first — yes , I jazz grapefruit and avocado do n’t sound very appealing together , but you ’ll have to trust me on this . These two feeling are actually quite compatible and the lead plunge is scant , brilliant and citrusy ( not to name addicting … it ’s definitely not the dip to put out right before dinner because you ’ll down the whole thing with a traveling bag of chips before you know it ) .
Besides , anything guacamole is good , right ? It ’s the perfect condiment to put in , say , a bracing veggie wrap when you need something intelligent and easy … or over some delicious ahi fish tacos !
Last week was a rather sad week — I finished picking the last two avocados off my tree . The last two . I do n’t ever remember find fault my citrus trees sportsmanlike at the end of a season , but I really managed to pick and eat on every single Persea Americana off my tree diagram from mid - January to mid - May … not a bad run , I suppose .
I need to bask these last two fruit saucy ( as opposed to making morehuevocates ) since the tone of matured avocado pear better intensely the longer they ’re left on the tree . So , I decided to combine them with another one of my backyard harvest : Oro Blanco Citrus paradisi .
In this formula , grapefruit read the place of lime by add a lemonlike little zinger that meshes well with the spicery and creaminess of the free fall . It ’s elusive and delicious , and you might not make guacamole the same old way again …
Grapefruit Guacamole
name 4 service of process
Ingredients
2 expectant avocados ( or 4 small ones)1 grapefruit1 pocket-sized onion , diced1 jalapeño pepper , minced1/4 cup chopped refreshful cilantro1/4 teaspoonful salt
Making Your Grapefruit Guacamole
prune your avocados in half lengthwise and slay the pit . I like to make cross - cuts in the physique with a tongue before I scoop it all out into a bowling ball … just makes it easy to mash .
Next , violate your grapefruit down into segment . The fastest mode to do this is to slice up the yield in half crosswise , then use a serrated Citrus paradisi spoon to best the build out of each “ pocket . ” Do this over the bowl so that you may catch all the juices too .
To tone down the “ rawness ” of the onion , I execute the chop pieces under cold water supply for a minute or so . This softens the sting without bring away that courteous raciness .
Add the rest of the element to your bowling ball and mash it all together with a fork . Add more spicery or salt to taste .
If you ’re not wait on properly away and want to keep your guacamole from turn brown , do n’t do that whole “ keep the pit in the guac ” type of thing — that ’s an urban myth . Guac turns browned due to oxidation from exposure to the air . retain the colliery in your guac only keeps the part that ’s right underneath the pit from turning browned ( you may have remark that if you stir up brown guacamole , the bottom layer is still nice and greenish ) .
alternatively , pack your guacamole to the top of the bowl , stamp with charge plate wrap ( pressing decent down onto the surface of the mashed avocado ) to prevent oxygen from pass on 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 end is to have as little room as possible for oxygen to pass around . It should stick green for at least a few day this way !
Grapefruit Gucacamole
These two flavors are actually quite compatible and the result magnetic inclination is light , shining and citrusy ( not to observe addicting )
Instructions
Cut your avocados in half lengthways and remove the pit .
Notes
I care to make criss - cuts in the flesh with a tongue before I scoop it all out into a trough … just makes it easy to mash .
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