Happy National Guacamole Day! Or as my husband would say, Happy Tuesday! To him, every day is National Guacamole Day.
In honor of this very special occasion, we’re taking a little break from regularly scheduled programming to feature a unique take on America’s Favorite Appetizer, and also doing the very first giveaway on Eat Within Your Means! It really is a day for celebration.
Before we go any further, I thought I would share a bit of prose that I wrote some time ago. It’s an homage to my favorite fruit of all time. This, my friends, is an Ode to Avocado.
Ode to Avocado
by Beth Hornback
You are so divine
Creamy, greeny, oh so dreamy
Mixed with salt and lime
Makes a lovely guacamole
Tasting mighty fine
I eat you all the time
And if I had to live without you
That would be a crime
Yes, I know that greeny isn’t a word. Artistic license, people.
Ok, let’s get to this recipe already. I present to you, Dessert Guacamole.
Wait, WHAT? Beth. You’re nuts.
Ok, I realize this is a bit unconventional, but hear me out. Have you seen the interwebs filled with dessert recipes featuring avocado? Chocolate avocado pudding, avocado instead of butter in chocolate chip cookies, etc. By the way, I’ve tried both, with great results. So of course my crazy brain thought, why not make guacamole that could be served for dessert? Diced jicama for the onion, strawberries for the tomato, mango, well, just because. Sweetened with maple syrup, brightened with a squeeze of lemon or lime, and served with crispy sweet jicama “chips.”
Speaking of jicama, I discovered that it is super easy to peel! Just slice off the base to reveal a bit of the flesh, and the skin peels off in nice big pieces. See?
I am happy to report that my crazy brain hit on something great. This stuff is YUMMY. It is totally guacamole, but also totally dessert. Actually, that point is debatable. Michael said it was more like an appetizer. So I say, it’s a dessert appetizer. Marriage is one big series of compromises and I love all of it.
When I made this dessert guacamole, I used heritage avocados from The Avocado Diva. Who, you ask? The Diva has a most enviable job, sourcing heritage or “heirloom” varieties of avocados from local farmers in Southern California and shipping them around the country. She is able to offer unique varietals that would rarely be seen in the grocery store (if ever). Did you know that more than 75% of avocados sold in the US actually come from Mexico? It seems such a shame when such glorious avocados are grown right here in these United States.
I was so excited to receive my first box of avocados delivered right to my door! I opened the box with glee, and was delighted to find it stuffed with three types of avocados, two of which I’d never seen before. Check out these beauties!
We have Lamb, which are a giant version of the classic Hass, Reed, which is the big round green one, and the tiny dark avocados are a rare varietal called Topa Topa, which have a thin, edible skin.
Intrigued by this awesome avocado delivery service? The Avocado Diva has graciously partnered with me to give away a box of avocados to one lucky reader! The giveaway ends this Sunday, September 19 at Midnight EST. Enter here for your chance to win!
- 2 Hass avocados
- 1/2 cup mango diced
- 1/2 cup strawberries diced
- 2/3 cup jicama diced
- 1 1/2 T . Maple syrup
- 1 Tablespoon lemon or lime juice fresh-squeezed
- 1/4 cup mint leaves chopped fine
- Pinch of salt
Halve and pit the avocados, scooping the flesh into a medium-sized bowl. Mash avocado coarsely, leaving small chunks for texture.
Fold in the mango, strawberries, and jicama, and stir to combine.
Add maple syrup a bit at a time, tasting as you go and adding more as needed for desired sweetness.
Stir in the lemon juice and salt, followed by the mint leaves.
Taste for seasoning and add maple syrup or additional lemon juice as needed to balance the flavors.
Serve with jicama "chips".
Slice the base of the jicama off and then cut in half lengthwise. Peel the skin off from the base. Cut each half into fourths, then slice into 1/4" pieces. Slice each piece diagonally to make triangular "chips."
Good luck, and may the guacamole be with you!