I am a huge fan of my basic guacamole. It is a dish that I am constantly making during the summer. It’s such a cinch to whip up and it is always tasty. It doesn’t last very long around here.
Sometimes we need to mix it up. Sometimes we need to experiment. I mean no disrespect to my trusty basic guacamole but once in a while we need to leave the tomatoes behind.
So, I came up a guacamole that is a little unexpected, and maybe a little crazy. I promise that it is scrumptious, and that’s all that matters.
Orange and jicama guacamole. You may think oranges and avocados don’t mix but they do. The creamy, rich avocado is perfectly balanced by the luscious, juicy orange and the sweet crunch of the jicama mingles so well.
I added some garlic and cilantro to reminisce of a more traditional guacamole. And one jalapeno for a hint of spice.
Orange and jicama guacamole is sweet and spicy, crunchy, silky and highly shareable. This guacamole would be perfect for any cookout, poolside party, or picnic. Or just to enjoy all by yourself!
- 2 ripe Haas avocados, peeled, seeded and chopped
- 3 tablespoons fresh cilantro, minced
- 1 clove garlic, minced
- 1 Jalapeno, minced (remove seeds if you desire milder spice)
- 2 oranges
- ¼ cup jicama, peeled and finely chopped
- Salt to taste
- Corn tortilla chips for serving
- In a medium-sized bowl add the avocados, cilantro, garlic, and jalapeno. Mash the avocados with a fork until smooth.
- Using a knife, cut off each end of an orange so that there is a flat surface. Place the flat surface on the cutting board. Use a medium-sized knife to carefully carve off the peel of the orange. Trim off any white pith. Hold the orange over the bowl and use your knife to cut each segment of the orange, allowing the juice to run into the bowl. Once all of the segments are cut away from the orange, squeeze the remainder of the orange into the bowl to release the rest of the juices. Discard what’s left of the orange. Repeat this process with the second orange. You may want to cut larger orange segments in half before mixing.
- Next, add the jicama. Stir to combine. Taste-test and season with salt as desired.
- Serve immediately with tortilla chips. You can store for 1 day in the refrigerator with plastic wrap touching the guacamole to help prevent oxidization. However, it is best enjoyed the same day it is made.