Julie Biuso's Peach and Avocado Guacamole
Here's a sensational take on the classic dip, using peak summer stonefruit.
Julie BiusoFood writer and broadcaster
- prepare
- 6-8 servings
- Easy
Caption:The peachy fragrance of this guacamole lifts the flavours of lime, chilli and coriander.Photo credit:Julie Biuso
Chopped peach adds a juicy, fruity sweetness to guacamole, as a tomato does, but its peachy fragrance also lifts the flavours of lime, chilli and coriander.
The dip is at its best shortly after making. If you must get it done ahead of time, cover the surface with plastic wrap and keep it chilled. Chill the remaining peach for the topping separately. Before serving, stir the guacamole, transfer to a serving bowl, and spoon over the peach garnish.
Ingredients
- 2 perfectly ripe avocados
- 1 tsp flaky sea salt, or salt to taste
- ½ cup chopped coriander
- 2 slim spring onions, trimmed and finely chopped, or 2 Tbsp chopped shallot
- 1 small hot green or red chilli, finely chopped
- 1 late-season peach (Golden Queen, etc.)
- Finely grated zest 1 lime
- 3 Tbsp lime juice
- Bruschetta, for serving
Instructions
- Halve the avocados, remove stones, scoop out the flesh and transfer to a bowl. Season with salt and mash with a large fork. Reserve some of the coriander, spring onion and chilli for the garnish. Mix the remaining spring onion and coriander with the avocado.
- Peel the peach and finely chop the flesh. Transfer to a bowl and toss with the lime zest and juice and the rest of the chilli. Mix half of the peach with the avocado.
- Transfer avocado mixture to a serving bowl and spoon remaining peach and juices over the top. Garnish with reserved coriander, chilli and spring onion. Serve with bruschetta.
