This type of fruity guacamole is popular in the central Mexican states of Morelos and Guanajuato and do not include the cilantro common in other regions.
- 1 1/2 tablespoons finely chopped white onion
- 1 1/4 teaspoons finely chopped seeded jalapeño
- 1/4 teaspoon coarse salt
- 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
- 1/3 cup peeled, cubed (1/2 inch) mango
- 1/4 cup peeled, cubed (1/2 inch) Anjou pear
- With a large mortar (such as a molcajete) and pestle (or tejolote), mash onion, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in mango and pear. Serve immediately.