Chopped peach adds a juicy fruity sweetness to guacamole in the same way tomato does, but its peachy fragrance also lifts the flavours of lime, chilli and coriander. Yep. Sensational.
Ingredients
—2 perfectly ripe avocados 1 tsp flaky sea salt, or salt to taste ½ cup chopped coriander (cilantro) 2 slim spring onions (scallions), trimmed and finely chopped, or 2 Tbsp chopped shallot 1 small hot green or red chilli, finely chopped 1 late season peach (Golden Queen, etc,) Finely grated zest 1 lime 3 Tbsp lime juice Bruschetta for serving
Method
—1 Halve avocados, remove stones, scoop out flesh and transfer to a bowl. Season with salt and mash with a large fork. Reserve some of the coriander, spring onion and chilli for the garnish. Mix the rest of the spring onion and coriander with the avocado.
2 Peel peach and finely chop the flesh. Transfer to a bowl and toss with lime zest and juice and the rest of the chilli. Mix half of the peach with the avocado.
3 Transfer avocado mixture to a serving bowl and spoon remaining peach and juices over the top. Garnish with reserved coriander, chilli and spring onion. Serve with bruschcetta.
Recipe Notes
The dip is at its best shortly after making. If you must get it done ahead, cover the surface with plastic wrap and keep it chilled. Chill the remaining peach for the topping separately. Before serving, stir guacamole and transfer to a serving bowl and spoon over peach garnish.
See here for how to make Bruschetta
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