This recipe has been on my desktop since I saw it in The New York Times. This fruit guacamole is served at Toloache (pronounced toe-lo-AH-chay, a kind of Mexican flowering herb), a Mexican restaurant in Manhattan's theater district. The writer listed it as one of his favorite fifteen foods eaten in New York during 2010.
How does someone participating in two Biggest Losers competitions enjoy guacamole and chips and feel good about it? Very, very carefully. Here's are three things I did to reduce the calories:
1. I purchased the smallest bag of chips I could find. No need to keep temptation around the house, right? I checked out the serving size and halved it. For these chips: 10 chips = 130 calories. I ate 5 chips for 65.
2. I reduced the avocados to 1 1/2 rather than 2 whole to reduce the calories, and instead of mashing the avocado until smooth, I left it chunky so there would be the sense of chewing involved. This is a dietitian's old trick. Or, an old dietitian's trick, in my case.
3. I reduced the dried cranberries to 1 Tablespoon and used them as the garnish.
Guacamole de Frutas
Adapted from Julian Medina, Toloache, Manhattan
Yield: 1 1/2 cups
1 tablespoon finely diced sweet onion, like Vidalia
1 teaspoon finely diced seeded jalapeño pepper
1 teaspoon lime juice
2 tablespoons finely diced peeled Granny Smith apple
2 tablespoons finely diced peeled Asian pear
2 tablespoons dried cranberries
1 teaspoon thinly sliced basil, preferably Thai
2 ripe Haas avocados
1 tablespoon fresh pomegranate seeds ( I used part of the dried cranberries.)
1. In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
2. Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.
I personally like my guacamole with Louisiana Hot Sauce and tomatoes, so I doubt I would list this among my top fifteen favorites. However, it was very good and I felt good about eating it within the allowed portions.