Guacamole might just be the ultimate crowd-pleaser. It’s creamy, fresh, full of flavour, and somehow always the first dip to disappear at a party. And while it seems simple – mash some avocados with lime, onion, and cilantro – there’s an art to making guac that truly wows.
Luckily, with a few insider tips from an avocado expert and a chef, you’ll be making the perfect bowl every single time:
How to pick the perfect avocado
Everything starts with the avocado. There are three easy things to look out for when shopping:
- Colour: A bright green avocado is usually underripe. A ripe one will be darker, anywhere from deep green to nearly black.
- Feel: Instead of squeezing (which can bruise the fruit), gently press it in your palm. If it yields slightly, it’s ready to eat.
- Stem check: Flick off the little nub at the top. If the flesh underneath is bright green, you’ve found a winner. Brown or grey means it’s past its prime.
Read more: How to easily ripen an avocado: A little household hack I learnt from grandma
And if you end up with underripe avocados? Don’t stress. They’ll continue to ripen at home within a few days.
6 golden rules for guacamole greatness
Start fresh
Good guacamole is all about freshness. That means ripe avocados, freshly squeezed lime juice (never bottled), and herbs and chillies that haven’t been dried. With so few ingredients, quality makes all the difference.
Texture
Do you like it chunky, smooth, or in between?
- Chunky: Dice the avocado or press it through a wire rack.
- Smooth: Blend it for that taco-truck style creaminess.
- In-between: Mash with a fork and stir in the extras.
Season as you go
Salt and lime juice are key, but don’t just dump them in at the end. Taste and adjust as you mix—this guarantees perfect flavour.
Turn up the heat
Avocados love spice. Use fresh chillies like jalapeños or serranos and adjust to your heat tolerance. Remove the seeds and ribs if you prefer a milder kick.
Keep it classic – or play around
Guacamole purists will say less is more, but there are fun ways to make it your own. Try:
- A pinch of ground cumin for depth.
- Grilled lime for a subtle smokiness.
- Fresh mint for a refreshing twist.
- Even a sprinkle of nori for a savoury, umami kick.
Switch up your scoops
Tortilla chips are iconic, but why stop there? Fresh veggie sticks like carrots or celery, plantain chips, or even rice cakes are all excellent dippers.
The best way to keep guacamole fresh
Nothing kills the mood like brown guac. To keep yours looking bright and green, add plenty of lime juice – it slows down oxidation. Once mixed, press plastic wrap directly onto the surface before refrigerating. This little trick keeps the air out and your dip party ready.
Whether you’re making a small bowl for yourself or a big batch for a gathering, these tips will guarantee guacamole that’s fresh, flavourful, and unforgettable. So next time, skip the store-bought tubs and make your own—you’ll never look back.
ALSO SEE: SUPERFOOD SUPERHERO: THE AMAZING AVOCADO
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