Guacamole is a standard staple in our home. We truly suffered a deprivation of decent guacamole while living in Washington DC because it was impossible to find that perfect avocado. They were always too hard and when they finally ripened, they were covered with bruises… the hazards of sitting in a supermarket bin and being handled by hundreds of people checking your dimpled skin for perfect maturity.
Not so in Ecuador. We have avocados of all shapes and sizes and if the ones at the supermarket are not ripe, there is almost always a campesino selling ripe ones outside of the store. But the best avocados we’ve found have been at the local indoor market, Iñaquitos, on the corner of Amazonas and Naciones Unidos bordering Parque Carolina. There the vendor will ask you when you want to eat your avocado and then chose the perfect ripeness of your fruit.
There we bought the famous avocado from Guayaquil, a huge example of the fruit. I forgot to take a picture of it before we sliced it open, but it was about the size of an American football, just a tad smaller. The insides of this fruit are a creamy yellow just tinged with green and the flesh is smooth. We bought this example on a Saturday and the vendor said not to cut it open before Tuesday. On Wednesday, we were brave and decided to give it a try and it was perfectly ripe.
We were also told that the giant avocado doesn’t make the best guacamole but is more often used in juices, ice creams, and soups. However, we’re stubborn and proceeded anyway and we deem the results a success!
1 Giant Avocado or two to three small ones
1 lemon or lime
And that’s it.
You can make your guacamole a lot more complicated if you like by adding one or more of these ingredients:
a clove of garlic, mashed with a little salt to make it pulpy
finely diced onion
finely diced tomato
finely diced hot peppers