Grapefruit Guacamole


This recipe was demoed by Rick Bayless at the International Home & Housewares Show in Chicago, and it also appears in his latest cookbook, Frontera: Margaritas, Guacamoles and Snacks.
  • 1 small pink grapefruit
  • 3 ripe medium-large avocados
  • ½ medium white onion, finely diced
  • 1 fresh serrano or small jalapeño, stemmed, seeded and finely chopped
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons almond butter (optional)
  • Salt


  1. Cut the rind and top layer of membrane off the grapefruit, so that the flesh is exposed. Over a bowl, cut to the center of the fruit between the sections, along each side of the membrane, so that it is easy to remove the membrane-less sections from the fruit (also called supremes).
  2. Squeeze the membrane to release all the juice from the fruit that stuck to it. Toss the white stuff and set the juice aside. If you don’t have about 3 tablespoons of juice, squeeze the juice from another 1-2 segments and toss the flesh.
  3. Cut the remaining supremes into ½ inch pieces. You should have about ¾ cup.
  4. Cut the avocados in half all the way around, and twist to release them from the pit. Scoop the flesh from the skin and place it in a medium mixing bowl.
  5. Add in the almond butter, if using, and mash with an old fashioned potato masher or a fork. Please do not use a food processor for this. Lumps are sexy in guacamole.
  6. Scoop the chopped onion into a strainer, rinse it with cold water, shake off the excess moisture and then add it to the avocado.
  7. Add in the grapefruit segments, the grapefruit juice, the chopped serrano or jalapeño and the chopped mint.
  8. Stir to combine and season with salt to taste. You will most likely need about 1 teaspoon.
  9. Cover with plastic wrap pressed directly into the surface and refrigerate until you are ready to serve, ideally no more than a couple hours after you have made this.

Courtesy:  Mary Fran Wiley, Frannycakes

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