Avocado is the main fruit ingredient in the Mexican dip guacamole.
Guacamole is an avocado-based dish that originated in Mexico and is now served internationally as a dip, spread, condiment, or salad component. Traditional preparation involves mashing ripe avocados with salt, often using a molcajete, a Mexican mortar and pestle.
Lime juice, onion, jalapeño, and cilantro are common additions, but they provide seasoning and acidity rather than the dish’s central body. Tomatoes appear in many modern recipes, while mango may be used in creative variations. Neither replaces avocado in the standard definition of guacamole.
The word comes from Classical Nahuatl āhuacamōlli, meaning “avocado sauce” or “avocado mixture.” Avocado flesh also explains guacamole’s creamy texture and rich nutritional profile. Once exposed to air, it can turn brown because of enzymatic oxidation, so lime juice and airtight storage are often used to slow the colour change.