1 3/4 cups of freshly squeezed Sunkist® Red or Pink grapefruit (about 2 grapefruit)
2 ripe avocados
2 tbsp diced red onion
2 tbsp chopped cilantro
1 tsp hot sauce
1/2 tsp salt
With a sharp knife, slice off ends of each Sunkist® grapefruit and cut rind off all the way around, using downward cutting motions. Trim off all remaining white pith.
Hold Sunkist grapefruit over a medium-sized bowl and, with a small paring knife, cut out grapefruit segments, being sure to capture all juice. Discard any seeds.
Cut avocados in half, lengthwise; remove seeds and skin.
Dice avocados and add to Sunkist grapefruit, along with the diced red onion, chopped cilantro, hot sauce, and salt.
Using back side of a large fork, combine and mash ingredients together, being sure to leave some chunks of grapefruit and avocado.
Store leftover guacamole in a sealed container in the refrigerator for up to 1 day.
To make it extra spicy, add in minced fresh jalapeño.