Guacamole with fruits
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Grilled pineapple adds a tropical, sweet flavor to classic guacamole, perfectly balancing the heat of the habanero pepper. If you prefer a milder version, be sure to remove the seeds. Serve guacamole as an appetizer with corn chips or crackers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 slices of pineapple
- 0.5 cup chopped cilantro
- Juice of 2 limes
We recommend
Cooking the dish according to the recipe:
- Grill 3 thick slices of fresh pineapple and white onion until charred, 1-2 minutes per side. Let cool, then slice.
- Halve 3 ripe avocados, peel, and dice. Combine in a bowl with 1 chopped habanero pepper (remove the seeds to reduce the heat), 1/2 cup chopped cilantro, the juice of 2 limes, and 1 teaspoon coarse salt. Mash several times until smooth. Add the fried onions and pineapple, and season with salt to taste.
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