Charred Grapefruit and Avocado Dip

Name: Charred Grapefruit and Avocado Dip
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Cuisine: California
Ingredients: 1 whole large pink or red grapefruit, halved, segments separated and white pith removed; 2 whole ripe avocado, halved, pitted, and scooped from skin; 1 whole jalapeño pepper, seeded and minced; ⅓ cup (8 g) fresh cilantro, finely chopped; 1½ tablespoon (22 ml) fresh lime juice; to taste sea salt; to taste freshly ground black pepper; ⅛ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A bright, smoky California-inspired dip that combines the sweetness of charred grapefruit with creamy avocado, fresh cilantro, and a jalapeño kick. The grapefruit segments are caramelized under a hot broiler to deepen their natural sweetness and add a subtle char, then folded into buttery avocado for a luxurious, unexpected dip. Perfect for entertaining or as an accompaniment to grilled seafood.

Prep: 15 min
Cook: 6 min
Wait: 2 min
Total: 23 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Position an oven rack 4 to 5 inches (10 to 13 cm) from the broiler element and preheat the broiler to high
Have all ingredients prepped before broiling so the grapefruit can be served warm
Use ripe but firm avocados that yield slightly to pressure

1
Prepare grapefruit segments
- Cut the grapefruit in half crosswise.
- Working over a small bowl to catch juices, use a small sharp knife to cut out each segment, removing the white pith and membrane.
- Discard the membranes but save any juice.
- You should have about 1 cup (200 g) of clean segments.
- Pat them dry with a paper towel.
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Ready when: Segments are free of white pith and membrane
Tip: Working over a bowl catches precious juice; pat segments dry so they char better under the broiler
2
Broil grapefruit until charredOven 550°F / 290°C
- Arrange grapefruit segments on a foil-lined broiler pan in a single layer.
- Broil 4 to 5 inches (10 to 13 cm) from the heat for 5 to 6 minutes, until the tops are caramelized and lightly charred with some blackened edges.
- The segments should feel slightly soft when pressed.
- Remove from the broiler and set aside to cool for 2 minutes.
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Ready when: Tops are golden brown to caramelized with light char spots; segments are tender
Tip: Watch carefully—broilers vary, and segments can go from charred to burned in seconds. Check at 4 minutes
3
Chop grapefruit and prepare base
- Once the charred grapefruit is cool enough to handle, roughly chop the segments into bite-sized pieces (about ½ inch / 1 cm).
- You should have about ¾ cup (150 g) of chopped charred grapefruit.
- Set aside.
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Ready when: Grapefruit is in bite-sized pieces
4
Combine avocado and lime
- In a medium bowl, place the scooped avocado flesh.
- Add the lime juice and gently fold with a fork or soft spatula until mostly smooth with a few small chunks remaining (about 10 to 15 folds).
- The texture should be creamy but not completely homogeneous.
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Ready when: Avocado is creamy with some chunks; lime juice is fully incorporated
Tip: Fold gently—overworking makes the texture dense and gluey. The lime juice prevents oxidation
5
Fold in charred grapefruit and fresh ingredients
- Gently fold the chopped charred grapefruit, minced jalapeño, and chopped cilantro into the avocado base using a few careful folds.
- Season with sea salt and black pepper to taste.
- If using, sprinkle red pepper flakes over the top and fold in once more.
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Ready when: Charred grapefruit, jalapeño, and cilantro are evenly distributed; dip is creamy and well-seasoned
Tip: Fold gently to preserve the chunky texture. Taste and adjust seasoning—the grapefruit's bitterness balances salt and spice well
6
Serve immediately
- Transfer the dip to a serving bowl.
- Serve warm or at room temperature with crispy tortilla chips, grilled bread, fresh vegetable crudités, or alongside grilled fish or shrimp.
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Tip: The dip is best served within 30 minutes of assembly to prevent oxidation of the avocado

Good to know

Tips

Charring the grapefruit transforms its bitterness into caramel sweetness—don't skip this step even if you're short on time
Buy avocados 1 to 2 days before making this dip so they're ripe but not mushy. Test ripeness by gently pressing the stem end; it should yield slightly
The grapefruit juice left in the bowl from segmentation can be drizzled over the finished dip for extra brightness and a beautiful garnish
This dip pairs beautifully with grilled shrimp, ceviche, or crispy wonton wrappers as an unexpected appetizer

Make ahead

Prepare and broil the grapefruit up to 4 hours ahead; store covered in the fridge. Assemble the dip no more than 30 minutes before serving to prevent the avocado from browning. If making ahead, press plastic wrap directly onto the surface of the finished dip to minimize air exposure.

Storage & reheating

Serve immediately or within 30 minutes of assembly. Any leftover dip can be covered and refrigerated for up to 1 day, but texture and color will degrade. To store: press plastic wrap directly onto the surface, cover with a lid, and refrigerate. Not suitable for freezing due to the avocado's texture. Reheat gently at room temperature before serving.

Substitutions

large pink or red grapefruit → Blood orange or navel orange segments. Use orange segments for a sweeter, less bitter profile. Broil for 4 to 5 minutes—they caramelize faster and burn more easily than grapefruit
jalapeño pepper → Serrano pepper or fresno chili. For more heat, use serrano. For a fruitier, milder spice, use fresno. Adjust amount to taste
fresh cilantro → Fresh flat-leaf parsley or mint. Parsley provides herbaceous freshness without cilantro's distinctive flavor. Mint adds an unexpected cooling note that works well with the charred grapefruit
fresh lime juice → Fresh lemon juice. Lemon provides similar acidity but with a sharper, less floral profile. Use the same amount