Only problem was, that hint of orange that drew me to preparing this dish was nowhere around.
Perhaps another cook would achieve a different outcome. But, to me, the recommended addition of 1 large navel orange, peeled, sectioned, and cut into 1/2-inch pieces, plus the 3 tablespoons fresh orange juice didn’t have a great deal of impact on the flavor. My taste buds are a wee bit dulled from sustaining an upper-respiratory infection since the first of the year, so, thinking I might not be the best judge, I asked Hubby for his take on it. He wasn’t picking up an orange taste either. Bummer.
On the other hand, this dip was absolutely amazing when you consider the content—no mayo, no sour cream, nothing to add unnecessary calories. With the mashed avocados, chopped red onion, jalapeno pepper, and seasonings, plus the orange additions, it needed nothing else in terms of ingredients. Low-calorie, healthy—and the orange, while it didn’t bowl you over with flavor, sure couldn’t hurt in terms of healthy composition.
We served with fresh chips, although the source (Southern Living December 2011 issue) mentioned that Fresh Orange Guacamole would be a wonderful addition to a buffet spread of taco-makings.
Orange we glad we tried it?
Fresh Orange Guacamole
4 medium-sized ripe avocados, halved
1 large navel orange, peeled, sectioned, and cut into 1/2-inch pieces
2 tablespoons finely chopped red onion
3 tablespoons fresh orange juice
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, pressed
3/4 teaspoon salt (or salt substitute)
garnish: fresh pomegranate seeds
Scoop avocado pulp into a bowl; mash pulp with a fork just until chunky. Stir in orange and next 5 ingredients. Cover and chill 1 to 4 hours. Serve with tortilla chips. Garnish, if desired. Makes 4 servings.