I love avocados and I love grapefruit, so when I saw a recipe for grapefruit guacamole in a recent Living Without magazine, I naturally decided to try my own version. Making guacamole is something my whole family does regularly because it is so darn easy. To shake things up, we are always looking for ways to experiment with our guacamole. This time, adding grapefruit segments was the new twist.
Every guacamole starts out the same way – with perfectly ripe avocados. I used two of them in this recipe. In a medium sized bowl, I mashed the avocados with the juice of a lime, sea salt, and a minced clove of garlic. Next I chopped white onion, cilantro, jalapeno, and pecans and added them to the bowl. A local restaurant by Rob’s work that is a favorite of our family includes chopped pecans in their guacamole, so for years we have too.
If ever there is a food I crave with intensity, it is grapefruit. When I was pregnant – watch out. I ate them nonstop every night. My son is now almost as big of a grapefruit fan as I am. To add the grapefruit segments to the guacamole, I started by cutting the grapefruit in half. I ran a small knife around each segment to loosen each one from the peel and membrane. I tried to remove as many seeds as possible while segmenting the grapefruit. Using a grapefruit spoon, I gently scooped out each segment and folded them into the guacamole. I squeezed a couple of spoonfuls of grapefruit juice out of the remaining grapefruit and added the juice to the guacamole as well.
Guacamole can be eaten in so many ways! Of course there is the typical chip and dip appetizer, or try slicing crisp veggies to use for dipping like radishes, cucumbers, or celery. My family likes to use guacamole as a condiment, and spread it on wraps, sandwiches, or burgers. One of my favorites is to top a couple of scrambled pasture raised eggs with a scoop of guac. Let me know your favorite way to eat guacamole!