America’s insatiable taste for guacamole is endangering forests in central Mexico. To help, consumers can use creative substitutes to minimize their reliance on Mexican avocados.
Here, Brazilian chef Paulo Machado recommends a fruity reinterpretation of guacamole that uses a fraction of the avocado typically found in the dish. The recipe calls for mango, peach, and the savory texture of papaya to fill out the rest of the body.
This recipe comes courtesy of New Worlder; the premier source of in-depth information about and reportage on food and travel in the Americas.
- 1 regular-sized Haas avocado (or two small ones)
- 1/4 Cup diced mango
- 1/4 Cup diced peach
- 1/4 Cup diced papaya
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon minced red onion
- 2 Tablespoons fresh lime juice
- salt and Mexican chile powder, to taste
Halve the avocado(s), remove the seed and scoop out the flesh, before then mashing it into a paste.
Combine the fruit and olive oil in a blender and pulse until texture is uniform.
Add the resulting puree to the avocado paste and mix in the onion, lime juice, salt, and chili to taste (in this case, about a teaspoon of particularly potent habanero chili powder from Baltimore delivers an eye-watering kick).
Serve and observe whether your guests notice the difference in composition – odds are they won’t.