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Recipe: Pineapple and cucumber guacamole

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Here's a fresh spin on guacamole from Roberto Santibanez, the Mexico City-born chef at Brooklyn's Fonda, and author of "Truly Mexican," featured in today's Buffalo News.

Guacamole con piña y pepino
(From "Truly Mexican," Roberto Santibanez with JJ Goode, Wiley, $35)

This is yet another wonderful recipe from my partner’s mother, Delia, who lives in avocado country and is so enamored with the fruits she grows that she turns them into beverages and desserts, not to mention plenty of guacamoles. This is one of her finest inventions and gives you so much in each bite - the soft crunch of cucumber, the sweet-tart flavor of pineapple, and the creamy pleasure of this chapter’s featured fruit. Plenty of heat and lime give it life and make it a great companion for anything grilled - salmon, shrimp, steak, whatever! Because it’s more like a pineapple-avocado salad than a guacamole with a little pineapple, I often treat it as an appetizer salad and serve it to my guests in bowls with spoons

Guacamole con piña y pepino
(From "Truly Mexican," Roberto Santibanez with JJ Goode, Wiley, $35)

Makes 5 cups   active time: 30 minutes   Start to Finish: 30 minutes

1 (10- to 12-ounce) cucumber, peeled, seeded, and diced (1/2 inch)
1/2 cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste
3/4 teaspoon fine salt, or 11/2 teaspoons kosher salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
1/2 pineapple, peeled, cored, and diced (1/2 inch)
1/2 cup chopped cilantro, divided

Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash). Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top.

(Because of the acid in the pineapple, this salsa will not discolor as quickly as other guacamoles. Store in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it. This special guacamole is kept chunkier than most.)


Food and Drink
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