• Cut the avocados in half with a sharp knife, and twist to separate. Tap the pit with the sharp edge of the knife blade hard enough to grab it, and twist to remove it. Scoop the avocado flesh with a large spoon into a bowl.
• Mash with a fork until it’s your desired texture. I mash it until smooth, yet slightly chunky. Stir in the lime juice.
• Mix the diced papaya, pineapple, and mango in another bowl, followed by garlic, onion, jalapenos, cilantro, and cumin, and mix well.
• Add the fruit mixture to the mashed avocados. Gently mix until combined, and adjust seasonings to taste. Serve with plantain or tortilla chips.

Plantain Chips

• Preheat the oven to 400°F (205℃). Line a baking sheet with foil and spray it with cooking oil.
• Cut both ends off the plantains with a sharp knife for easier peeling. Cut a shallow line down the length of the plantain only as deep as the peel. Remove the peel by pulling it back. If plantains are straight from the fridge, you can run them through hot water to make peeling easier.
• Slice the plantains thinly with a slicer or mandolin for consistent results. Season the plantain slices with salt and paprika and toss to coat well.
• To bake: Arrange the plantain slices on the baking sheet in a single layer, spray them lightly with canola oil, and bake for 12-20 minutes. Turn them over occasionally until golden brown and crunchy. How long it takes depends on your oven.
• Store in a sealed container or serve immediately with guacamole and salsa.
• To fry: Heat a large cast-iron skillet with about ½ inch of oil over medium-high heat until hot but not smoking.
• Fry the plantain slices in batches, turning once, until slightly brown, about 5 minutes. Avoid overcrowding the pan so the chips don’t absorb excess oil and become soggy.
• Drain the fried plantains with a slotted spoon and drain them on paper towels. Store in a sealed container or serve with guacamole or salsa.