Pomegranate Guacamole

Pomegranate Guacamole

It wouldn’t be Cinco de Mayo season without a shout-out to good ol’ guacamole. Chunky, smooth, spicy, tangy—I don’t discriminate when it comes time to guac out. And while I’m all for a classic guacamole recipe, I’ve discovered a fruity mix-in that adds a burst of flavor and color to the creamy dip. Enter pomegranate seeds … and their notoriously difficult extraction from the pith that binds them.

I figure you can go one of two ways when it comes to seeding pomegranates:

    1. (Wo)man up and dissect the intricate fruit yourself, risking staining your fingers, counters, clothing and anything/anyone else that comes within a 7-foot radius of your bold endeavor.
    2. Buy the pre-packaged seeds that have already been extracted by a kind, patient and nimble-fingered individual.

Now I’m not going to share which category I fall under, but it’s not Category #1. Past experiences have taught me that the “under water pomegranate extraction method” (read: seeds sink, pith floats) proves most fruitful and least messy. However, based solely on my admittance that I carry one said Tide To Go pen at all times may indicate that no method is mess-proof enough, and thus worth the red-stained risk.

Feel free to add your go-to methods for extracting pomegranate seeds in the comments section below! And for all those looking for other takes on traditional guacamole, don’t miss fan favorites Guacamole Bruschetta and Quinoa Guacamole Salad.

Pomegranate Guacamole

Pomegranate Guacamole

Pomegranate Guacamole

Pomegranate Guacamole

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Pomegranate Guacamole

Prep Time: 10 min

Ingredients:

2 medium ripe avocados
1/3 cup diced red onion
1/4 cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pomegranate seeds
Chips or assorted crudité for serving

Directions:

Halve and pit the avocados then scoop out the flesh into a large bowl.

Add the red onion, cilantro, lime juice, salt and pepper to the bowl, mashing the mixture together with two forks until it reaches your desired consistency.

Stir in the pomegranate seeds then serve the guacamole with chips or assorted crudité.

Recipe by Kelly Senyei of JustaTaste.com.


Comments

  1. 4
    #

    says

    The best way to get the seeds out of a pomegranate is to halve it, then place the cut half loosely in your palm over a bowl. Thwack it with a spoon repeatedly until the seeds fall out. No stained fingers, clothes nada. This way you don’t have pith problems either. Pomegranates are in season at the moment so will have to try the gaucamole. Thanks.

    • Kelly Senyei replied: — April 24th, 2013 @ 9:49 am

      Love this idea, Tania!

  2. 6
    #

    Simone Zoe says

    If you cut the pomegranate in half, then submerge it and your hands in a bowl/sink full of water, you can easily free the arils (which will sink to the bottom) from the white membrane (which floats). Skim all the membrane out of the bowl and drain arils. With this method, even if you happen to rupture one, it happens underwater instead of all over yourself!

    • Kelly Senyei replied: — April 24th, 2013 @ 9:48 am

      Great method, Simone! Thanks for sharing :)

  3. 20
    #

    says

    This is a Cinco de Mayo winning combo!! I love the pom arils! I could et avocado all day long. Lately I have been, so this is perfect!

  4. 23
    #

    says

    I’m currently in Mexico, enjoying eating my body weight in guacamole (one of my all-time favourites). But I really like this twist with the pomegranate seeds. Will give it a try when I (ever) get back in a kitchen!

  5. 27
    #

    says

    I bought one of those pomegranate deseeder contraptions and I LOVE it. It is life changing. Yes, life changing! You cut the pom in half, put it on the deseeder, and give it a few whacks. The seeds just fall out. Love the idea of adding pomegranate seeds to guacamole–and it is beautiful too!

  6. 28
    #

    says

    I must try this! What a delicious mix. The first time I’ve ever gotten my hands on a pomegranate (as a kid), I was in love. It was new and different from any other fruits I have come across. I had so much fun picking out the seeds. You can imagine what a mess it made on a little kid.

  7. 35
    #

    says

    I’ve always been luke warm on pomegranate seeds, but this past winter I fell in love with them, like eating half a pomegranate a day. I always seed my own, though. I find the best way it to cut it into quarters and pick them out with my fingers. It sounds worse than it is. They typically come out in bunches and don’t make too much of a mess. And adding them to guacamole – I’m in love.

    • Kelly Senyei replied: — May 8th, 2013 @ 9:11 pm

      Great method, Laura!

  8. 37
    #

    Jeneanne Bishop says

    This was the star at my Mexican food Christmas dinner. I can hardly wait to make it again! Thanks for the recipe!

    • Kelly Senyei replied: — December 29th, 2013 @ 11:34 am

      Awesome, Jeneanne! So glad you enjoyed the recipe :)

  9. 38
    #

    Lisa says

    Seriously, here is THE best way to extract pomegranate seeds. All seeds extracted in a bowl, all pith plucked out…whole thing from start to finish: about 30 seconds and ZERO mess. Really!

    http://www.youtube.com/watch?v=jJ7dk9nDR-k

    CANNOT wait to pick up a pom and some avos at the store tomorrow to give this a try, looks and sounds lovely!

  10. 41
    #

    UmmIsa says

    Lovely with Beantos white bean chips (no corn!) I used all organic ingredients for best flavour and healthier. I used a good sea salt, no lemon juice was on hand so freshly squeezed orange worked, I added some crushed garlic & cayenne. Pretty!

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