Lilikoi Guacamole

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.

Lilikoi Guacamole

(serves 4-6)

  • 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.





About SexyTofu

Good food. Good sex. Good fun.
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