I first got the idea of adding fruit to guacamole years ago at a cooking class with Diana Kennedy, an expert on Mexican cooking, who made for us a guacamole with chopped peaches and pomegranate seeds. The bits of sweet and tart fruit balance beautifully with the creamy salty mashed avocado. In addition to the strawberries in this guacamole, I’ve also added some chopped dried cranberries, for bursts of sweetness. You can skip them if you want (if you are going paleo), and just stick with the strawberries. Just make sure to taste as you go! A good guacamole is all about balance of flavors and textures—creamy, tart, tangy, salty, and in this case sweet as well. To store, cover with plastic wrap so that no air touches the guacamole, chill until ready to serve. How to Make Perfect Guacamole here on Simply Recipes
