Though pineapple is sweet, it is surprisingly complimentary to the smooth avocado and tangy lime.
Any Mexican worth the salt on their margarita will tell you that Cinco de Mayo is a fake holiday. Mexican Independence Day is actually celebrated later in the year, in September. But any excuse for some guacamole, am I right?
Another fact that may cause much controversy here is the addition of pineapple in this guacamole. My guests were dubious, too, believe me. Though pineapple is sweet, it is surprisingly complimentary to the smooth avocado and tangy lime.
Let’s just say that the doubters are now believers in the power of pineapple, and this fruity guacamole was demolished by the end of the day. Make sure that your pineapple is cut no larger than half-inch cubes, or it will be less than subtle.
Roasted pepitas, or pumpkin seeds, are another untraditional ingredient here. Though not often seen in guacamole, pepitas are ubiquitous in Mexican cuisine, and here they lend a pleasing and earthy crunch.
Spice lovers may be inclined to add more cayenne or hot sauce for a punchier product. Serve this guac with blue tortilla chips and a margarita on the rocks. ¡Viva la raza!
Pineapple Guacamole
7 ripe avocados
2 limes
1/2 teaspoon kosher salt
4 cloves garlic, finely chopped
1/4 teaspoon cayenne pepper
1/3 cup chopped red onion
3/4 cup finely chopped pineapple
1/3 cup roasted, salted pumpkin seeds, or pepitas
2 tablespoons finely chopped cilantro
- Cut the avocados in half and discard the pits. Scoop the avocado flesh out of the skin using a spoon. Place the avocado in a large mixing bowl.
- Zest the lime using a rasp grater, and add the zest and lime juice to the avocados.
- Add the salt, garlic, and cayenne pepper to the bowl with the avocados. Use a potato masher or fork to mash well.
- Fold in the chopped pineapple and red onion.
- Add the cilantro and pumpkin seeds just before serving.
This recipe will serve a small crowd.
