Fruity Guacamole Food

FRUITY GUACAMOLE

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.

THE BEST GUACAMOLE

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

ALMOST-FAMOUS GUACAMOLE

Steps:

• Mash together the avocado, lemon juice, lime juice and 1 1/2 teaspoons salt in a mixing bowl until creamy. Fold in the cilantro, red onion and jalapeno with a spoon or spatula. Adjust the salt if needed.
• The guacamole can be made up to 2 hours in advance. Store in an airtight container and smooth a sheet of plastic wrap on the surface without any air pockets. Refrigerate until ready to serve.

PERFECT GUACAMOLE

Steps:

• Put the avocado cubes in a glass bowl. Add the cilantro, tomatoes, red onion, lime juice, jalapeno, cumin, salt and pepper. Gently, using 2 wooden spoons or paddles, work from the outside blending until the avocado cubes start to break up yet chunks still remain. Work slowly, taking time to ensure the guacamole stays chunky and creamy.
• If not serving immediately, press a piece of plastic wrap directly on top of the guacamole to cover it completely so it doesn't brown. When ready to serve the guacamole, garnish with a tortilla chip in the middle of the bowl. Serve with the remaining chips on the side for dipping.

FRUITY GUACAMOLE

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.

TROPICAL GUACAMOLE

Steps:

• In a small bowl, mash two avocados. Stir in the pineapple, tomato, jalapenos, cilantro, lime juice, garlic, salt and pepper. Coarsely chop remaining avocado; gently stir into guacamole. Serve with chips.

FRESH GUACAMOLE

Steps:

• Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.