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    Home » Marc's Archive

    Grapefruit Guacamole

    February 12, 2012 by Marc Matsumoto Leave a Comment

    Guacamole made with fresh grapefruit.

    Most store-bought guacamoles are preservative laden travesties made with more sour cream than avocado. That's because avocado's aren't cheap, and they tend to discolor and spoil rather quickly. Luckily, guacamole is probably one of the simplest things you could possibly make in your kitchen!

    I love a tart guacamole and usually opt to douse the avocados with a healthy squeeze of lime juice. This keeps the avocado nice and green and the citrusy tang is a nice juxtaposition to the creamy avocado. A few years back, I found myself with some avocados that were ready to eat, a bag of tortilla chips and zero limes. I was about to go ahead and make the guac with champagne vinegar, but as I was removing the avocados from the fruit bowl, I spotted a lonesome grapefruit.

    Grapefruit Guacamole ready for dipping.

    As it turns out, grapefruit and avocado are a match made in heaven. The colorful juice vesicles add little gems of color, and the tangy, gently sweet juice plays nicely with the rich avocado. It may seem like a pain to peel each segment, but the segments don't need to be intact; just split each segment open and pluck the vesicles straight into the bowl.

    This recipe first appeared on norecipes.com but due to its age I've moved it here to my personal recipe archive. Check out the full No Recipes Archives for more older recipes, or check out some of my favorite recipes.

    A bowl of citrusy Grapefruit Guacamole

    Grapefruit Guacamole

    Print Pin Discuss
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Yield 4 servings

    Units

    Ingredients 

    • ¼ small red onion (minced)
    • 1 grapefruit (each segment peeled)
    • 2 avocados (roughly chopped) make sure they're ripe
    • 2 tablespoons cilantro (minced)
    • 1 teaspoon salt
    • hot sauce (to taste)

    Instructions

    • Sprinkle some salt on the ¼ small red onion and use a squeezing motion with your hand to coax out some liquid. Rinse them with cold water, then pass them through a sieve and use a paper towel to remove as much water as possible.
    • Add the onions to a bowl. Roughly crumble the 1 grapefruit segments removing any remaining membranes into the bowl. It's okay if some juice comes out of the grapefruit.
    • Add the 2 avocados, 2 tablespoons cilantro, hot sauce and 1 teaspoon salt, then stir to mash up the avocado a bit, but leave some chunks. Serve with tortilla chips.

    Nutrition

    Calories 190kcalCarbohydrates 16gProtein 3gFat 15gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 10gSodium 589mgPotassium 585mgFiber 8gSugar 5gVitamin A 896IUVitamin C 31mgCalcium 28mgIron 1mg
    Course Appetizer, Condiments & Pickles
    Cuisine Experimental, Mexican

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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