Paradise Found in Pineapple Guacamole

Pineapple Black Bean Guacamole

Want a fresh treat that tastes like paradise?  This guacamole is it!  With a tropical twist of pineapple added, you'll be singing holy guacamole!  

Pineapple Black Bean Guacamole

2 medium avocados, halved, seeded and peeled

1/4 cup salsa verde

1/2 cup finely chopped fresh or canned pineapple

1/2 cup black beans, drained and rinsed

1 fresh jalapeno pepper, seeded and minced*

2 T finely chopped red onion

2 T chopped fresh cilantro

1 T minced garlic

1-2 T lime juice to taste

1/4 t ground cumin

salt and pepper to taste

1/4 cup Cojita cheese, crumbled

In a large bowl mash avocados.  Stir in salsa verde until combined.  Add pineapple, beans, jalapeno, onion, cilantro, lime juice, cumin, salt and pepper, and stir.  Cover and chill 2 hours.  Sprinkle with crumbled cheese.  Serve on warmed tostadas or with tortilla chips.  *Use kitchen gloves and eye protection when handling jalapeno seeds to avoid burns. 

Salsa Verde Ingredients

Now this is where it gets really fresh:  Make your own salsa verde with tomatillos, poblanos, cilantro and more!  Don't use the canned stuff.  It is easy to do and your taste buds will thank you!

Salsa Verde

2 poblano peppers

4 tomatillos, quartered

2 avocados, halved, seeded and peeled

2 cloves garlic, minced

1 lime, juiced

1/4 bunch cilantro, leaves only

1 T white vinegar

Pinch of salt and fresh cracked black pepper

Put poblano peppers under preheated broiler on a sheet pan.  Cook for 8 minutes, turning every 2 minutes until skin is charred.  Remove from broiler and allow to cool for 10 minutes until skin separates from the flesh.  Core, seed and peel the charred skin from the peppers.  Place in food processor.

 Add tomatillos, avocados, garlic, lime juice, cilantro, vinegar and seasonings to the peppers.  Pulse until salsa is smooth.

Salsa Verde

Pineapple Guacamole Tostada with Fruit Salad and Black Beans

Avocado Astonishment

One of the fascinating aspects of concocting paletas is imagining interesting ingredients. When most people think of ice pops, fruity sweet syrups and artificial flavors are expected.  The only common ground between purchased popsicles and paletas is the fact that both are frozen treats.

When asked to name a favorite flavor amongst the paletas I've made, I often answer "avocado." This  usually surprises and confounds the questioner.  Avocados typically bring to mind savory guacamole and trips to a Tex-Mex restaurant. A green fruit which is normally used as a garnish is a startling base for a popsicle.  But add a little sugar, lime juice, some zest and it is oh-so-delicious!

I've recently found that exploring the unexpected is rewarding.  Instead of dreading disorientation, I  found creativity clamoring in a time of disquiet.  On tasting an avocado paleta for the first time, a friend remarked that her taste buds were confusing her mind. In a good way. Exactly!

Avocado Lime Paletas Recipe

4 avocados, peeled and pitted
2 small limes juiced plus zest of 1 lime
1/4 cup sugar or more to taste
1/4-1/2 cup water optional*

Place green flesh of avocado, juice of 2 limes and zest of 1 lime and sugar in Cuisinart.  Pulse until completely smooth.  Add water and pulse again if a less dense, more icy paleta is desired.*  Spoon into molds, add sticks.  Freeze 4-6 hours.   

Brooke <3's Her "Green Ice Cream"