My favorite thing about southern California is not celebrities, or the weather, nor is it surfer boys, skateboard dogs, or even Urth’s sustainable shade-grown organic fair-trade coffee. No, my absolute favorite thing about southern California is the magnificent avocado. Creamy dreamy avocados that show up – miraculously ripe – almost year-round, fresh-picked within a hundred miles, at the local farmers’ markets, in six or seven different varieties, each with its own unique sun-soaked avocado-y characteristics.
The variety out in force at the moment happens to be the Reed. These babies are large and full, much more-so than the Haas. They’re rich and smooth, with a decadent creamy taste, and absolutely perfect for guacamole. As cosmic intelligence would have it, August Pride Peaches also happen to be dropping from local trees. I believe that nature intended these two magical fruits to be together…
The synergy between the sweet, slightly tart peaches and the butter-cream smoothness of the avocados is a revelation. My honored guests, mouths full of this creamy peachy sweet and buttery guac, left the planet one by one for a transcendental several seconds, only returning to exclaim, “Oh my God! This is the best guacamole I’ve ever tasted!” then off they’d go again with another bite. Yes. It’s all about the ingredients – fresh, local, in season, ripe. Mother Nature rocks, doesn’t she?
- 2 large ripe organic Reed avocados
- 1 small organic August Pride peach, diced finely
- 2 Tbsp red onion, diced in fine dice
- 3 cloves garlic, minced
- 2 large pinches coarse grain Balinese sea salt
Mash the avocados with a fork, keeping it nice and chunky, mixing in garlic and sea salt. Top with peaches and red onions. Garnish with an edible flower or a mint or basil sprig and serve with a really good quality organic corn chip or flat bread. Expect oohs and aahs. Make more.
Photo By Moira Nordholt – All Rights Reserved