The grim news of avocado shortages continues to haunt our summer snacking. It seems our beloved guacamole is becoming an endangered dip. But we don’t want your chips to worry about being basic this season. No avocados? No problem. Find resolution in the fruit aisle and continue relishing in summer’s simple pleasure of poolside chipping and dipping.
Take this opportunity to liven chips with a colorful coating of something new. A combination of your favorite fruits can add a tangy and sweet topping to tortilla, pita, or plantain chips. And these three options guarantee distraction from that green gap at the snack table.
Let guacamole recuperate and try something new with the recipes below.
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If you do happen to have an avocado lying around, use it in this salsa. If you don’t have one in the fruit bowl, don’t worry about it. The pineapple and jalapeno here leave your taste buds with a kick of tang and spice, so you won’t be missing anything.
Ingredients (yields about 3 cups) 2 cups pineapple, diced (about 1 pineapple) ½ cup red onion, diced ½ of 1 medium, ripe avocado (optional due to, you know, the shortage) 1 small jalapeno 1 tbsp lime juice (about 1 small lime) 1/8 tsp salt 1/8 tsp pepper
In a medium sized mixing bowl, combine pineapple, red onion, avocado, jalapeno, lime juice, salt, and pepper. Toss and serve in a pineapple bowl.
We can’taloupe get enough. All humiliating puns aside, we recommend dipping banana chips into this salsa. It also makes a great breakfast topping, if you want to wake up waffles with a fresh splash of fruit.
Ingredients (yields about 3 cups) 2 cups cantaloupe, chopped 1 cup strawberries, hulled and sliced thinly 1 tbsp shallot, diced 1 tbsp scallions, white and light green parts chopped 1 ½ tbsp lemon juice 1/8 tsp salt 1/8 tsp ginger 1/8 tsp cinnamon
In a medium sized mixing bowl, combine cantaloupe, strawberries, shallot, scallions, lemon juice, salt, ginger, and cinnamon. Toss and serve in a hollowed out cantaloupe bowl.
If you’re into peach-mango smoothies, this salsa combination is for you. If you’re stuck working in an AC-blasted cubicle, this tropical concoction transports you to a sea breeze spot under a palm tree.
Ingredients (yields about 2 ½ cups) 1 ½ cups mango, diced (about 2 ripe medium sized mangos) ½ cup peach, diced (about 2 ripe peaches) ¼ cup jicama, diced 1 tbsp lemon juice 1 tbsp scallions 1/8 tsp salt
In a medium sized mixing bowl, combine mango, peach, jicama, lemon juice, scallions, and salt. Toss and serve in mango skins or salsa bowl.