Guacamole Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl.

Add the fresh lemon juice and kangen water to the avocado. The small amount of water helps adjust texture and the lemon prevents browning. Mash with a fork or potato masher to your preferred texture — slightly chunky is traditional (leave some small pieces).

Season the mashed avocado with fine sea salt and stir to combine. Taste and adjust salt as needed.

Finely mince the red onion and jalapeño. Add both to the avocado mixture.

Add the chopped cilantro and the cayenne pepper. Mix gently so the flavors distribute evenly. The cayenne adds a background heat; start with 1/4 tsp and increase to taste.

Hull and small-dice the strawberries so the pieces are roughly the same size as the pineapple. Add the diced strawberries and pineapple to the guacamole and fold in gently. The fruit adds sweet-tart contrast and bright texture—do not overmix or the fruit will break down.

Season the guacamole with ground black pepper and taste once more for balance. If desired, squeeze a little lime over top (use lime wedges) for extra acidity.

Transfer to a serving bowl, garnish with extra cilantro leaves, and serve immediately with tortilla chips, vegetable crudités, or as a topping for grilled fish or tacos.

Storage note: Press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 24 hours. The lemon juice and kangen water help slow oxidation but fresh is best.