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A Fresh Guacamole Recipe with Orange Juice–a Surprise Twist

Sneak Preview: This Fresh Guacamole Recipe with Orange Juice is a hand-mixed guacamole recipe with a squeeze of fresh orange juice instead of the more common lime or lemon juice.

Who doesn’t love a good secret that makes life better? This guacamole recipe has a secret that makes traditional guacamole better. So, if you’re a guacamole lover like me, let’s talk.


I’m not much of a collector. However, I do collect cookbooks and kitchen secrets. They’re all over this blog.

For example, there’s cardamom in my sweet yeast bread, chocolate in my chili, and ground cloves in my cinnamon rolls. The amounts are small, so the flavor is unrecognizable, adding a distinctive touch.

The secret ingredient in my guacamole is a squeeze of fresh orange juice. I learned it from watching the waiters at Boudro’s, my favorite restaurant on the Riverwalk in San Antonio.

This recipe is my version. You can see the authentic recipe on Boudro’s website.

What’s the secret to buying avocados without bruises?

You can read all about how I buy avocados here, but for this article, I’ll summarize. First, purchase the hard-as-a-rock and green-as-a-leprechaun avocado about 2-3 days before you want to use them. Then, let them ripen on the counter.

When they are soft on the stem end, refrigerate them. I buy avocadoes once a week. So they are in constant rotation from the grocery bag to the ripening bowl to the produce drawer in my fridge.

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If you want to buy avocados on the same day, go to the best market or fresh fruit stand in town where the produce is more expensive. The avocados are usually less shop weary.

Press ever-so-lightly at the stem end. If it gives a little, it should be good. Experience helps with knowing an avocado is at its perfect ripeness.

What if I don’t have orange juice on hand?

Lime juice and lemon juice are the more common ingredients used in guacamole to balance the richness of avocadoes. Either or both citrus juices can easily substitute for orange juice.

What kind of texture do you prefer with your guacamole?

Guacamole is subject to personal tastes and family traditions, like meatloaf or potato salad. I like mine chunky (chunkier than shown above– it got a touch too much love in the whole mixing and picture-taking process).

Try adding one of the following to this guacamole recipe:

  • a few dashes of hot sauce like Frank’s Red Hot or Tabasco Green Pepper Sauce
  • a spicier salsa
  • chopped fresh garlic
  • Pico De Gallo
  • Chopped onions or onion powder

No raw onions are allowed in my guacamole. My favorite salsa adds the ideal onion flavor. Almost any variety made by D.L. Jardines will work.

How to serve guacamole:

Serve guacamole as a dip with corn or tortilla chips. I also like guacamole on sandwiches like a BLT or a San Antonion Bean Burger. Try guacamole on toast (spread like jelly) or used as a condiment alongside other Mexican food.

How to make fresh guacamole with orange juice:

story board showing how to make guacamole
Remove seed, scoop out avocado flesh, chop with a knife and squeeze in fresh orange juice.

How should I store leftover guac?

That is a good question. I’ve tried leaving the seed in the prepared guac. But, unfortunately, that experiment was not successful.

Plastic wrap isn’t much better. You still have to remove the top layer physically.

I like Faith Durand’s idea over at Cover leftover guacamole with a thin layer of water. Add a lid and refrigerate.

Pour the water off when you are ready to use it. It will be a bit water-logged on the surface, but if you stir it up, your avocado dip will be good as new.

More recipes for Tex-Mex lovers:

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Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.

p.s. If you have any questions or suggestions, you can email me privately: Paula at

Hope to see you again soon!


A Fresh Guacamole Recipe with Orange Juice

Hand-mixed guacamole with a squeeze of orange
Paula Rhodes
4.75 from 4 votes
Prep Time 10 mins
Total Time 10 mins
Course Appetizers
Servings 8 servings


  • 3 avocados - large, ripe
  • 2 tablespoons salsa
  • juice of one-half orange
  • Salt and pepper to taste
  • Fresh cilantro - chopped


  • Slice avocado lengthwise and split in half. Remove the flesh to a small bowl.
  • Use a table knife to chop avocados until chunky. Mix in salsa and orange juice. Season with salt and pepper to taste.
  • Garnish with chopped fresh tomatoes and cilantro if desired.


Substitute lime or lemon juice for all or part of the orange juice for a more traditional guacamole.


Serving: 1gCalories: 122kcalCarbohydrates: 7gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 33mgPotassium: 377mgFiber: 5gSugar: 1gVitamin A: 129IUVitamin C: 8mgCalcium: 10mgIron: 1mg
Keyword guacamole recipe, guacamole with orange, homemade guacamole
Cuisine Tex-Mex
Tried this recipe?Let us know how it was!
Recipe Rating


Wednesday 13th of March 2019

Paula, I ♥ Boudro's! Thanks for sharing this great tip. And, am *so* with you on the chunky guacamole. Since I am in charge of the Guac for tomorrow, (how great is the timing of your post-yay!) I am going to add the OJ! Hope you have a wonderful holiday! xo


Sunday 6th of October 2013

Just made this. It was really excellent. Topped it of with a beer of my choice. Thanks for the recepie!


Wednesday 25th of July 2012

I just ate at Boudros and the guacamole was the best I've ever had...and I've had a lot of guacamole!!!! Do you have a similar recipe??


Wednesday 25th of July 2012

Anthony, You have found my similar recipe. It is not THE recipe--just my attempt to get close. I do not like pico de gallo so I don't add it but I know the restaurant does.


Sunday 3rd of July 2011

I adore guacamole and will try your version; in Lebanon I might use bitter oranges which are used there a lot to make extracts and jams.


Wednesday 8th of June 2011

This sounds very interesting, I'll definitely have to try it! I usually make my own pico de gallo with roma tomatoes, sweet yellow onion (it's much milder), tons of cilantro, fresh lime juice, a bit of kosher salt and some fresh-cracked pepper. Super-simple--I just mix that straight into my mashed avocado and make sure to add enough of the juice, which does help keep it from browning. I make enough pico to serve it separately from the guac for those who don't care for avocado (though they're crazy, I say). I couldn't tell you how long it keeps in the fridge, because there's never any left to put away!