California Avocado season has ended.

Pink Grapefruit Guacamole

Total time:

15 min

Prep time:

15 min

Cook time:


Nutritional Highlights (Per serving) See Full
160 Calories
13 g Fat
7 g Fiber
130 mg Sodium
12 g Carbs
Pink Grapefruit Guacamole


This guacamole is both sweet and tart. The grapefruit gives it an unexpected tang, while providing a burst of sweet citrus bite. I hope y’all venture out of your guacamole safety zone and try this Pink Grapefruit Guacamole. You won’t regret it.


Serves: 8

3 ripe, Fresh California Avocados, seeded and peeled
1/2 tsp. kosher salt
1 medium sweet pink grapefruit, halved
1/2 medium jalapeño, seeded and diced
1 small yellow onion, peeled and diced
1/2 tsp. cumin (comino)
1 Tbsp. chopped cilantro leaves

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Place the avocado in a bowl and sprinkle with kosher salt.
  2. Squeeze the juice from one grapefruit half over the avocado.
  3. Mash the avocado and grapefruit juice, until chunky-smooth (or to your textural preference). Set aside.
  4. Remove the meat from both halves of the grapefruit in whichever way is easiest for you. I prefer to cut them into quarters and cut the meat out of each quarter and then chop it.
  5. Cut the grapefruit meat with a small knife and add it to the avocado mixture
  6. Add the jalapeño and onion to the avocado mixture.
  7. Top with cumin and cilantro and mix.
  8. Serve.

Note: Make sure the grapefruit is sweet, and this guacamole will wow your friends and family with its unexpected flavor.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Rachel Matthews

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Nutrition information per serving

Calories 160
Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 1.5 g, Mono 8 g)
Cholesterol 0 mg
Sodium 130 mg
Potassium 510 mg
Total Carbohydrates 12 g
Dietary Fiber 7 g
Total Sugar 4 g
Protein 2 g

Vitamin A 502 IU; Vitamin C 21 mg; Calcium 27 mg; Iron 1 mg; Vitamin D 0 IU; Folate 54 mcg; Omega 3 Fatty Acid 0.108 g

% Daily Value*: Total Fat 20%; Vitamin A 10%; Vitamin C 35%; Calcium 2%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe by Rachel Matthews of for the California Avocado Commission.


(3 Ratings)