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)
- 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).
- 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.
- Cut the remaining supremes into ½ inch pieces. You should have about ¾ cup.
- 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.
- 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.
- Scoop the chopped onion into a strainer, rinse it with cold water, shake off the excess moisture and then add it to the avocado.
- Add in the grapefruit segments, the grapefruit juice, the chopped serrano or jalapeño and the chopped mint.
- Stir to combine and season with salt to taste. You will most likely need about 1 teaspoon.
- 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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