June 18, 2002 – If you like traditional guacamole, or even if you don't, this islandy twist might have extra appeal. Fresh diced mango and pineapple, crunchy coconut and piquant pepper mingle with mashed avocado in Caribbean-style guacamole for a dip as pleasant as an ocean breeze.
Native to the tropics and subtropics, the avocado is known for its buttery texture and nutlike flavor. Also called "avocado pear" and "alligator pear," this rich fruit comes in many varieties and can range from round to pear-shaped. Some avocados have a thin smooth green skin while others have a thick, purplish-black bumpy outer peel.
At the supermarket or the roadside stand, select avocados that are unblemished and heavy for their size. For those not yet ripe, speed the ripening process by placing several avocados in a paper bag and leaving them at room temperature for two to four days. Store ripe avocados in the refrigerator.
The flesh of just-ripe avocados is best for making guacamole.
Traditional guacamole — which can be eaten as a dip, sauce, topping or side dish — is a Mexican specialty made with mashed avocados mixed with lemon or lime juice and various seasonings such as chili powder or red pepper. Often, finely chopped tomato, green onion and cilantro are added. In the recipe here, for a Caribbean twist, diced mango and pineapple, coconut and red peppers star as unusual flavorings. For an extra tropical touch, I like to serve this recipe with pieces of cassava bread.
Caribbean-Style Guacamole
Flesh of 2 ripe avocados, about 1 lb. total
Juice of 1 small fresh lime
1/2 cup finely diced fresh mango
1/2 cup finely diced fresh pineapple
2 tablespoons dried shredded coconut (preferably unsweetened)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
Coarsely mash avocados and stir in lime juice. Fold in remaining ingredients. Guacamole is best made as close to serving as possible to preserve the color and texture. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Serves 6.
Culinary Note: To minimize the cut avocado turning brown, add lemon juice or lime juice to the dish.
Nutrition Note: Although avocados are high in unsaturated fat, the California Avocado Advisory Board states that half of an 8-ounce avocado contains only 138 calories. In addition, avocados contain a fair amount of vitamin C, thiamin and riboflavin.
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