Wednesday, May 15, 2013

Grapefruit guacamole - it won't turn brown!

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Last week I made a delicious, miraculous guacamole that will not turn brown.

This guacamole hung around for almost a week in a normal plastic container in the refrigerator and it barely discolored at all. (It lasted because I made a huge batch and we were out of tortilla chips, not because it wasn't good. Just in case you were wondering.)

I assume the secret is the grapefruit flesh. I love grapefruit, so I added the flesh of two beautiful pink grapefruits straight to the guacamole.

You do need to know how to supreme a grapefruit. It's not hard, though: You cut off the ends, carefully cut away the rind, and then slip your knife in along the membranes to loosen the flesh. This video illustrates the process pretty well:

This is a very simple guacamole: avocado, grapefruit, green onions, salt. It's also quite beautiful if you use pink grapefruit because you can see the little pink bits poking out among the light green avocado and darker green onions.

We ate this grapefruit guacamole alongside oven-roasted salmon, with multiple quesadillas, and on sandwiches with smoked salmon and cucumber. Even my grapefruit-wary kids loved it!

Thanks to the California Avocado Commission for sending me a flat of delicious ripe California avocados to play with!

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Grapefruit guacamole
A simple and delicious guacamole that won't turn brown. The secret ingredient: pink grapefruit.
  • 6 ripe avocados
  • 2 pink grapefruits
  • 2 cups green onions, chopped (1 bunch)
  • 1/2 teaspoon sea salt, or to taste
Cut the avocados in half and remove the pits. Scoop the avocado flesh into a large bowl and mash it with a fork or a potato masher.Supreme the grapefruits: Cut off the ends, the peel, and the white pith. Hold a grapefruit over the bowl with the avocado, then cut between the membranes, releasing the flesh of the grapefruit segments into the bowl. When you've cut all the grapefruit flesh away from the membrane, squeeze the membranes to extract all the remaining juice. Repeat with the other grapefruit. Mash the grapefruit flesh gently into the avocados; you want to retain some chunks, but most of the grapefruit should break up and mix in with the avocado.Stir in the green onions and salt, then mix to combine. Taste and add more salt if desired.Serve immediately. Note: Can be held in the refrigerator in a plastic container up to 5 days without significant discoloration.
Prep time: Cook time: Total time: Yield: 10+ servings


Katie said...

I would have never though of using grapefruit in Guacamole, but this sounds really great. I love your ideas for pairings too. Salmon seems like a perfect match for these flavors.

chefjeff said...

Wow, would love to try this rendition...however, my #$%&* Cholesterol lowering medication precludes my having grapefruit....WAHHHH! Used to love it, and for two years I've not had any. Still a fun post to read :)

Sippity Sup said...

The last time Cal Avo sent me some beauties to "play with" there were so many I had to resort to juggling! Guacamole is a much better idea. GREG

Geez Louise! said...

How cool is that, I will try it next time I make my avocado soup. Even though it had plenty of lime, it started to turn right away.

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