Quick Tip
Testing Avocado Ripeness A soft yet still slightly under ripe avocado can be a
disappointment. In fact, the softness may indicate a bruised, poorly handled fruit. To test for
ripeness, try to flick the small stem off the avocado. If it comes off easily and you can see
green underneath it, the fruit is ready to eat. If it does not come off or if you see brown
underneath after prying it off, the avocado is not ready.
3 medium-size, ripe avocados (preferably Hass)
2 tablespoons minced onion
1 medium garlic clove, minced
1 small jalapeņo pepper, minced (1 to 1-1/2 teaspoons)
1/4 cup minced fresh cilantro leaves
1/4 teaspoon salt
1/2 teaspoon ground cumin (optional)
2 tablespoons juice from 1 lime
Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with
onion, garlic, jalapeņo, cilantro, salt, and cumin (if using) with tines of a fork until just
combined.
Halve and pit remaining 2 avocados; holding 1 half steady in a dish towel, make 1/2-inch
crosshatch incisions in flesh with a dinner knife, cutting down to but not through skin. Insert
a dinner spoon between flesh and skin and gently scoop avocado cubes into bowl with
mashed avocado mixture; repeat with remaining halves.
Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork
until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be
covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1
day. Return guacamole to room temperature, removing plastic wrap at the last moment,
before serving.)
Guacamole with Bacon, Scallions, and Tomato
Follow recipe for Chunky Guacamole, substituting 3 large scallions, sliced thin (about 1/3
cup), for onion and adding 6 slices of cooked, drained, and crumbled bacon with 1 teaspoon
rendered fat and half a medium tomato, seeded and diced small.
Makes 2-1/2 to 3 cups