Peach Guacamole

How do you feel about fruit in your guacamole? If you’re on the fence, I’m here to share this brand new, beautiful and freaking delicious recipe for Peach Guacamole.

It’s basically an amazingly flavorful classic guacamole (but better) with fresh, juicy diced peaches on top.

And you may be asking why in the world I’d add the fruit (although maybe you’ve seen recipes out there for pineapple or pomegranates on guacamole), and I’m here to tell you that there is a very, very good reason to put fruit on your guac.

Peach guacamole in a white bowl with a hand and chip dipping into it

The flavors in this peach guacamole

Guacamole has rich, fatty and creamy avocados, spicy jalapenos, crisp and tangy red onion and garlic, herbacious cilantro, and bright, sour lime juice. And salt. So we basically have all of the flavors except sweet.

And that’s where the fruit comes in. It provides that little bit of sweetness to drive home the absolute deliciousness that is guacamole.

And if I haven’t convinced you yet, that’s okay. I urge you to just make the guacamole part of the recipe and perhaps try one bite with a piece of peach or pineapple to see what you think. I think you’ll fall in love.

Deeply in love, actually.

Halved avocados on a white marble background
Peeled avocados in a white bowl
Guacamole Ingredients in a white bowl before being mixed

Important tips for making guacamole

So now that we have that out of the way, I have a few guacamole tips for you. I fully realize it can be a bit finicky because the top can turn brown from oxygenation.

And sometimes you want to make it ahead of time and store it in the fridge for a party, or save a bit for tomorrow to go with your leftover tacos.

No one wants brown guacamole, so I feel you.

I also understand that sometimes you make guacamole and want to eat the entire thing right away because it’s so amazing and delicious and you can’t hold back.

So here are a few of my tricks for making the most out of your peach guacamole situation:

  • Trick #1: There are a million tricks in the book, but my favorite trick to keep guacamole from browning is to store it in a glass bowl in the refrigerator with just a thin layer of water on top (with a lid on). When you’re ready to eat/serve it, pour the water off, give it a stir, and voila! Brown-less guacamole.
  • Trick #2: Even though it’s hard to resist eating it all right away, I suggest whipping up a batch of guacamole and letting it sit for a good 30 minutes in the fridge before devouring (be sure to follow step 1 to keep it from browning). The reason why? Avocados are high in fat and it takes them some time to take on the flavors you combine it with. This includes the jalapeno, the salt, and the lime. If you take a big bite when you first stir it all together, it may taste like it doesn’t have any spice/heat and like it needs more salt and lime juice. And that may be the case, but as it sits, it will get spicier, saltier and limier (is that a word)? So let it all hang out, then give it a try again. You can always adjust the the flavorings and seasonings if necessary.
  • Trick #3: You can never have too much cilantro, in my book.

Now tell me – what do you put in your guacamole?! And will you pretty please try it with fresh peaches?! K thanks.


Peach Guacamole

Classic, super flavorful guacamole with fresh, juicy peaches on top.

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins + 30 mins refrigeration
  • Yield: Serves 810 1x
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Vegan


  • 5 medium ripe avocados, pitted
  • ½ medium jalapeno, finely minced
  • ¼ medium red onion, finely minced
  • ½ cup fresh cilantro leaves, chopped
  • 2 cloves garlic, minced
  • Zest and juice of 2 medium limes
  • 1 ¼1 ½ teaspoons coarse salt
  • ½ teaspoons ground black pepper
  • 2 medium peaches, diced
  • Tortilla chips, for serving


  1. Place the avocados in a large glass bowl and mash with the back of a fork. Stir in the jalapeno, red onion, cilantro, garlic, lime zest and juice, salt and black pepper until combined. Cover and refrigerate at least 30 minutes. Stir, then taste and adjust seasoning, if necessary.
  2. Top with diced peaches and serve immediately with tortilla chips.


Storage Tip: If you’re making the guacamole ahead of time, pour a thin layer of water on top of the guacamole, cover and refrigerate. When you’re ready to serve, pour off the water and stir before placing the peaches on top. This helps avoid the oxygenation (browning) of the avocados.


  • Serving Size: 1/8 of recipe
  • Calories: 161
  • Sugar: 3g
  • Sodium: 371mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 7g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: fresh, dip, summer, easy, homemade, from scratch, perfect, best

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