Tropical Guacamole

I'm incredibly excited to introduce you to a very special and sentimental dish: the most awesome, interesting, complexly-flavored, tropical guacamole. This Hawaiian-inspired spin on guac incorporates tropical fruit for an unexpected pop of freshness and sweetness.

This dish holds a very special place in my heart since we have it every year on our anniversary. Dave and I eloped and got married on Kaua'i, Hawaii, years ago. Each year, exactly on our anniversary, we go back to the same spot on the same beach to celebrate.

Our anniversary celebration always includes three things. First, Mai Tais! Second, a big bag of tortilla chips and this Tropical Guacamole. Third, watching the sunset. It's perfect and I hope we keep repeating our tradition for many more years to come.

I know the idea of tropical fruit in guac may seem strange, but I promise it's absolutely divine. The key is balancing the sweetness of the fruit with roasty, complex flavors. I always use a grilled red onion to bring some char, a dash of cumin for complexity, and cilantro for freshness. The end result is the perfect harmony of flavors, which will make you feel like you're sitting on a beach (even if it's just in your imagination).

In terms of fruits, you can use what you love. Some of my favorites are papaya and mango, since they're both incredible with avocado. I also like to use passionfruit and sometimes starfruit while on Kaua'i. Pineapple is a nice addition too, although use restraint since it's so acidic. Kumquat? Pomelo? Tropical fruit is so beautiful and diverse, so the options are really endless!

When we make this at home, I love to stuff it inside a tropical fruit! This works great with anything big; pineapple and pomelo are my favorite vessels, although a huge grapefruit or papaya can work too. It really adds some extra flair to the dish, and it's fun to scrape out additional fruit with your dipping items.

If you're new to hollowing-out fruit, use a really sharp knife and patience. A serrated grapefruit spoon is useful toward the end of the process.


Here's the Tropical Guacamole from our anniversary a couple years ago (below). Clearly, the beach picnic version is quite a bit messier (and bigger...) than the at-home version, but is especially delicious while sitting in the sun and watching the waves. This epic bowl of guac contained four (!!) huge avocados from the organic farm we visit. The papaya and passionfruit are from the farm as well, and the mango came from the farmers market.

Serve this up with all your favorite salty snacks! I love tortilla chips, especially interesting ones with flax or chia seeds. Plantain chips are also delicious, and some macadamia nuts on the side would be totally on-theme. Oh, or maybe taro chips!?! And Mai Tais are always a good idea.

Happy snacking!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Love all things guacamole? Me too! I think you'll like this Roasted Corn Guacamole, it has such amazing grilled flavors.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

  • Small red onion
  • A few ripe avocados
  • Pinch or more of cumin powder
  • Salt! Avocados love salt. I prefer fresh-ground sea salt.
  • Half a mango
  • Quarter to half a papaya
  • Small handful of cilantro
  • Lime juice. I'd say it's optional here, since the fruit carries a lot of acidity. I suggest making your guac without it first and see what you think. Add a squeeze of lime if you think it needs more pop.
  • Garnishes of choice. Whatever makes you happy. Cilantro? A lime slice? Plantain chips?
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Slice the red onion into rounds about half an inch thick and grill them (either outdoors or indoors will work). Rotate them part-way through to get nice grill marks, then flip them and do the other side.
  2. Let the onion cool! You don't want to mix hot things in with your avocado. Then dice it finely.
  3. Meanwhile, prep your fruit by peeling and de-seeding as necessary, then cut everything into small cubes.
  4. Set aside anything you want to use as a garnish; maybe a particularly pretty slice of fruit or onion, a few perfect cilantro leaves, or a wedge of lime.
  5. Combine your avocados, cumin, and salt, and mash gently with a fork to your desired texture.
  6. Give your cilantro a fine chop with a very sharp knife. Then add to the avocado your diced onion, cubed fruit, and finely chopped cilantro. Give it all a gentle stir so that you don't bruise the fruit.
  7. Serve with your favorite salty snacks!


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