The Science Behind a Great Guacamole

Every year, the Super Bowl gathers millions of people around big screens and an even bigger lineup of delicious dishes. Guacamole is a game-day favorite, but what does it take to perfect it? Researchers at UC Riverside are peeling back the science of what makes a great avocado and how to turn it into a winning bowl of guacamole.

When it comes to avocados, Mary Lu Arpaia, a UC Cooperative Extension horticulturist based at UCR, and her colleague Eric Focht, a staff research associate in the Department of Botany and Plant Sciences in UCR's College of Natural and Agricultural Sciences, are experts on the topic. Their dedication to researching and breeding avocado trees resulted in the development of the Luna UCR™ avocado. This variety offers consumers a nutty flavor, smooth texture, and high post-harvest quality. Growers also benefit from a smaller tree size, allowing for denser plantings, safer harvesting, and minimal pruning.

Luna UCR avocado co-inventors Eric Focht and Mary Lu Arpaia (UCR/Stan Lim)

There are a few key signs to look for when selecting a good avocado. Because avocados are handled repeatedly on the way to the grocery store, they're more prone to bruising. To avoid this, Arpaia recommends buying them before they've had a chance to fully ripen.

"If I were going to buy them at the store, I would buy them in the bag when they're still green and take them home to ripen them," Arpaia said. "Because when you take a ripe fruit home, it's like dealing with eggs. You have to be very careful."

Another detail to check is the rind - a good avocado will have a darker rind that peels easily.

Taste-wise, oil content, texture, and flavor profiles are important factors to consider. An avocado's oil content increases the longer it remains on the tree, making it creamier - but if left too long, its texture can shift from creamy to dry. Over the years, Arpaia and Focht have conducted tasting panels to determine specific characteristics and seasonality of the fruit.

A UCR avocado variety being analyzed in the lab (UCR/Stan Lim)

"We've done a lot of tasting panels," Arpaia said. "People like creamy and buttery fruit. They like fruit that either has no aftertaste or a pleasant aftertaste."

In addition to checking the fruit qualities, Focht and Arpaia have a few tried-and-true preferences for making guacamole.

"I think nowadays, with a good avocado, you don't need to add any fats or creaminess to it," Focht said. "So, I like it chunky. Sometimes, I might not even mash it up and just do a coarse chop."

Arpaia added that she likes using a potato masher for a chunky texture and adds ingredients according to the flavor of the avocado.

"I put garlic, jalapeño, cilantro, salt, and preferably lime juice. But all of what I add is dependent on the quality of the fruit," Arpaia said.

Focht's recipe is fairly similar, with a couple of adjustments.

"Generally, I have white onion, lemon or lime juice, salt and pepper to taste, and cilantro," Focht said. "Sometimes I'll go into the fridge and grab a finely diced Serrano pepper that I pickled in vinegar and fish sauce for some salt and heat."

UCR Dining Services, who have used Luna UCR™ avocados in dishes served on campus, have their own take on what makes a good guacamole.

Senior cook Raul Hernandez Murillo making guacamole at Lothian Dining Hall (UCR/Stan Lim)

Senior cook Raul Hernandez Murillo refers to his family's recipe when making guacamole. His tips are to use fresh oregano, canola oil, tomatoes, and the vinegar brine from pickled jalapeños. Murillo also suggests letting it rest for 10 minutes to fully bring out the flavors.

From the groves to Super Bowl watch parties, the journey to a good guacamole combines science-backed insights and flavorful ingredients that bring out the best in avocados.

Header photo: guacamole and tortilla chips at Lothian Dining Hall (UCR/Stan Lim)

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