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The key to a great guacamole is to use fresh ingredients and ripe avocados. From there you can create a dip that is sure to satisfy your taste buds. But before you head to the grocery store to gather your ingredients lets familiarize ourselves with the different varieties of avocados.
Here are a few that you might run into… The Hass = California avocado is available year-round and has a rich flavor and creamy texture. This is the best variety for guacamole, but it turns a bit mushy in salads. The skin turns almost black when the avocado is ripe—this, unfortunately, can camouflage bad bruises.
The Pinkerton peels easily and has excellent flavor. The Reed is a large, round avocado that slips easily from the peel, and has very good flavor and texture. It will stay firm even when ripe, so it’s great in salads, but not a good choice if you’re making guacamole.
The Fuerte = Florida avocado is in season from late fall through spring. It’s not quite as buttery as the Hass avocado, but its flavor is excellent.
The Bacon avocado is a sweet, smooth-skinned variety that shows up in the middle of winter, but isn’t as flavorful as some of the other avocados.
Yields 1 1/2 cups
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.