Summer is the season of guacamole. Well, it certainly feels like it, with all the barbecues and al-fresco parties serving up the great green dip. I mean, what says summer louder than a big bowl o’ guac? Nothin, that’s what. But as much as I love the creamy, satisfying goodness of guac, I also like to spice it up a bit sometimes. One addition I really love is lilikoi, also known as passionfruit, which is packed with vitamin C and A. When eaten alone, lilikoi is a bit too tart for most, but when added to drinks, dips and dressings, it’s fan-fucking-tastic. For those of you who don’t live in a place where passionfruit is literally growing on the side of the road, you can usually find it at an asian grocer or specialty market.
Behold, this kick-ass recipe for a tropical guacamole that will have you licking the bowl all year long.
- 4 large ripe organic avocados
- ½ of one sweet onion, small diced
- 1 large clove of garlic, minced
- 1 to 1.5 Lilikoi flesh*
- 1 green or red bell pepper, small diced
- 1/2 jalapeño pepper, small diced, or more to taste
- ½ teaspoon cumin
- pinch of salt
- juice of 1 lime
- Option cherry tomatoes for making it look pretty
Place all ingredients in a bowl and mash with fork or potato masher. Eat with chips, crudite, pile on a veggie burger or just lick off the spoon. No judgements!
* young lilikoi have a smooth skin, and are incredibly tart. Older lilikoi are wrinkled pruny little buggers, and have sweeter flesh. So, if using a young lilikoi, I suggest the innards of 1 fruit. Using an older piece? You may want a little more.