Fruity Guacamole Recipes

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FRUITY GUACAMOLE



Fruity Guacamole image

Transform the flavors of this avocado-based Mexican dip by adding in grilled onion and pineapple along with classic ingredients like cilantro and lime. Habanero peppers stand in for serrano or jalapeno and add sweet, floral notes.

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Heat a grill pan over high heat; brush with vegetable oil. Grill 3 thick slices each fresh pineapple and white onion until charred, 1 to 2 minutes per side. Let cool, then chop. Halve, pit and dice 3 ripe avocados. Combine in a bowl with 1 minced habanero chile (seeded for less heat), 1/2 cup chopped cilantro, the juice of 2 limes and 1 teaspoon kosher salt. Mash a few times until combined. Fold in the grilled onion and pineapple; season with more salt.

JULIA'S NEW MEXICAN GUACAMOLE



Julia's New Mexican Guacamole image

This dip recipe was passed from my mother to me when I was young and I'd like to share it with anyone who enjoys fresh, spicy, chunky guacamole. Enjoy!

Provided by juliagulia210

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 50m

Yield 8

Number Of Ingredients 11

2 ripe avocados
1 (8 ounce) package cream cheese (such as Philadelphia®), softened
2 Roma tomatoes, diced
4 serrano peppers, finely chopped
3 jalapeno peppers, finely chopped
2 tablespoons finely chopped Hatch green chile peppers
3 hot yellow chile peppers, finely chopped
1 lime, juiced
1 teaspoon garlic powder, or more to taste
5 drops hot pepper sauce (such as Tabasco®)
salt to taste

Steps:

  • Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
  • Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 9.1 g, Cholesterol 30.8 mg, Fat 17.3 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 123 mg, Sugar 2.3 g

GUACAMOLE CON FRUTAS



Guacamole con Frutas image

Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.

Provided by Sam Sifton

Categories     quick, weekday, dips and spreads, appetizer

Time 10m

Yield About 1 1/2 cups (4 servings)

Number Of Ingredients 10

1 tablespoon finely diced sweet onion, like Vidalia
1 teaspoon finely diced seeded jalapeño pepper
1 teaspoon lime juice
Kosher salt
2 tablespoons finely diced peeled Granny Smith apple
2 tablespoons finely diced peeled Asian pear
2 tablespoons dried cranberries
1 teaspoon thinly sliced basil, preferably Thai
2 ripe Haas avocados
1 tablespoon fresh pomegranate seeds

Steps:

  • In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
  • Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 5 grams

FRUITY GUACAMOLE



Fruity Guacamole image

Avocado joins forces with chopped mango and toasted coconut to make this extraordinary guacamole. Prepare to be asked for the recipe.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 8

1/4 cup KRAFT Zesty Italian Dressing
2 serrano chiles, seeded, chopped
1 Tbsp. chopped onions
2 large avocados, finely chopped
1 mango, finely chopped
2/3 cup quartered seedless red grapes (about 30)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
2 Tbsp. chopped fresh cilantro, divided

Steps:

  • Blend dressing, chiles and onions in blender until smooth.
  • Combine avocados and fruit in large bowl. Add dressing mixture; toss to coat. Stir in 2 Tbsp. coconut and 1 Tbsp. cilantro.
  • Top with remaining coconut and cilantro. Serve with tortilla chips and round buttery crackers.

Nutrition Facts : Calories 40, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

GUACAMOLE



Guacamole image

Providing a framework to build on as you wish, this pared-down guacamole lets the avocado shine. If you want more lime, add more lime. Seed the jalapeño, if you prefer its fruity heat without the spice, or leave the seeds in, if you enjoy living life on the edge. Letting the diced onion sit in lime juice for a couple of minutes will help temper its pungent bite before imbuing the dish with its oniony savoriness. Chopped cilantro and diced tomatoes are welcome additions to this Mexican staple, if you'd like. It's your guacamole. Serve with tortilla chips, or as a condiment alongside your meal, and double or triple this recipe for a party.

Provided by Eric Kim

Categories     easy, quick, snack, condiments, dips and spreads, appetizer

Time 10m

Yield 2 cups (4 appetizer servings)

Number Of Ingredients 5

1/2 cup finely chopped white onion (from 1 small onion)
2 tablespoons fresh lime juice (from about 1 lime)
Salt and black pepper
1 jalapeño
2 ripe avocados

Steps:

  • In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
  • Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
  • Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
  • Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
  • Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.

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