I have always been an avocado fanatic and I have gone to great lengths in my life to obtain good butterfruit (as they are also called).
It has usually been difficult to source good fruit because for some inexplicable reason, the store ones never seem to ripen and more often than not, end up getting spoiled and discarded. Hence I have had to depend on the largesse of avocado tree owning friends or friends of friends etc because the ones that have been plucked thus at the right time, have mostly turned out well as compared to the store bought failures.
It is however not a simple task to locate kind people season after season and even though I am happily willing to pay, it is not always easy to obtain these fruits.
This year however, the strange and unexpected upside of this Corona lockdown found farmers and growers scrambling to sell their produce in bulk to residential communities and for the first time in my life the avocados came seeking me, instead of the other way around.
Truck loads were sold in my locality at very reasonable prices and with all safety protocols in place and never in my life have I ever gorged on so many of these in such a short span of time.
I ate them till they came out of my ears and then baked, made desserts, shakes, mousse and what not, with the unending pulp, until I eventually felt like a big fat avocado myself.
We at home are not big fans of too many sweet things so I also naturally took refuge in guacamole, which is one of the most popular savory dips that can be made from avocados.
And after making the dip a Guacamole’llion times, I finally decided to document the recipe. Well calling it a recipe is an overstatement because it is so simple and flexible that even a 2 year old can put it together.
Look at it. Does it not look like something a baby made? Ok do not answer that 😀 Let us just proceed with the rest of the story.
It is unlikely that there are too many people who are not familiar with this fruit. This is greatly popular for its nutrient rich flesh and substantial content of healthy fats.
The buttery and creamy texture also makes it conducive for use in dips, desserts, milk shakes, ice creams etc and it is a popular ingredient among vegans too.
I totally love them for their photogenic features 😀
One can also create art out of them or as I call it – artocado. These roses are my favorite thing to make from them. Sorry but not sorry to take away the focus from the guacamole 😎
The fruit is best eaten when ripe and fresh. Unfortunately it is not easy to preserve the pulp for too long, as it tends to oxidize and turn an unpleasant brown. Using lime juice is a temporary solution since storing this for too long tends to make the pulp bitter. Freezing also is not successful since the pulp turns to mush when defrosted. I have tried and not succeeded.
There are many varieties of avocados but what we get here in stores in India are not really labelled, so we just pick up whatever is available and take our chances 😏
As mentioned, this a dip (I also use it as a salad of sorts) that is Mexican in origin. While this is typically had as an accompaniment to several foods including nachos, crackers, breads, salads, patties etc, this can also be quite a meal unto itself and there have been times when just an entire bowl of this, has been my dinner … of course accompanied by my current craze, the sourdough crackers.
How could I write an entire post without mentioning my beloved sourdough now 😀
Recipe for Guacamole –
While the basic guacamole is made from avocados and a few traditional ingredients, since it is such a flexible recipe, one can add in multiple things of choice and make their own personal variations.
For example, chopped fruits like mango, pomegranate, oranges, apples, pineapples etc can be thrown in to the mix. adding nuts, cheeses, varied seasonings and even meats and other vegetables etc, are also a possibility. One can go berserk and just do your thing with this recipe and it will still turn out wonderful.
Time taken to prepare – 15 minutes
Avocado – 1 large
Onion – 1 medium
Tomato – 1 medium
Green chillies – 2 or to taste
Garlic – 2 – 3 cloves
Lime juice – 2 teaspoon
Coriander leaves chopped – 2 tablespoon
Salt – to taste
Other fruits, nuts, etc (optional) – See notes
Slice the avocado into two vertically.
Scoop out and mash the pulp or neatly cut it into cubes. I like the latter better because it looks prettier.
Finely chop the onion, tomato, chillies and garlic.
Toss it in gently with the avocado and add the salt, lime juice and coriander leaves. If you prefer one big mash, then vigorously mix everything in.
I like to serve it in an empty avocado shell and place the crackers on an avocado leaf. What say? 😀
I have a barren avocado tree in my compound and hence a perennial supply of leaves but a tip for those who do not have easy access to leaves, is to freeze them whenever you obtain them. These can then be used innumerable times. I mainly use them for my photography.
Guacamole is best assembled and eaten fresh. Making it ahead and storing it in the fridge may cause the fruits and vegetables to release moisture and make ugly puddles.
Notes – you can add diced mangoes, apples, pineapples, pomegranates, cheese, meats, cold cuts and just about anything of choice into your guacamole.
I hope you will successfully try this recipe and I would really appreciate if you leave your feedback in the Blog comments.