Pomegranate Guacamole

from 1 votes

Pomegranate Guacamole is a twist on the classic dip you didn’t know you needed! The pops of pomegranate seeds pair beautifully with creamy avocado. It’s sweet, savory and perfect for scooping up with tortilla chips or dolloping onto tacos. 

A bowl of pomegranate guacamole topped with extra pomegranate seeds. Tortilla chips are beside the bowl.

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.

Why You’ll Love This Recipe

  • Bursting with flavor and freshness, ready to elevate your snacking game.
  • Wholesome and nutritious, packed with the goodness of ripe avocados and antioxidant-rich pomegranate arils.
  • Ready in 10 minutes. 
  • Requires just a handful of simple ingredients.
  • Serves a crowd (and can easily be doubled).

How to Seed a Pomegranate

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 de-seeding a pomegranate using a bowl of water works best. To do so, cut the pomegranate in half and then hold one half under the water, using your hands to break apart the pith and detach the seeds. They’ll sink and the pith will float. Check out my video for how to seed a pomegranate to see this method in action.

This is the least messy way to go about this task. 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.


  • Avocadoes: For this festive guacamole with pomegranate arils, you’ll need two avocados. Look for avocados that yield slightly to gentle pressure when squeezed, indicating they are perfectly ripe. If your avocados are not quite ripe, you can speed up the ripening process by placing them in a paper bag with a ripe banana or apple for a day or two. 
  • Red onion: You’ll want to finely dice the red onion so it’s evenly distributed. Plus, bigger pieces won’t be as pleasant to eat! 
  • Cilantro: You’re either Team Cilantro, or you hate it! If you’re in the latter camp, you can leave it out. However, I love cilantro: Its distinctive flavor can’t be replaced.
  • Lime: For two tablespoons of lime juice, you’ll probably need just one lime. Gently rolling the citrus on a hard surface before juicing will make it easier to squeeze.
  • Pomegranate: Adds a burst of juicy sweetness and a delightful crunch. When selecting pomegranates, choose ones that feel heavy for their size, indicating they are full of juicy seeds.
  • Chips or crudité: Serve your pomegranate guacamole with your favorite tortilla chips or an assortment of fresh vegetables for dipping.

See the recipe card for full information on ingredients and quantities.

How to Make Pomegranate Guacamole

  1. Prep the avocados. Halve the avocados and remove the pit. To remove the avocado’s pit, you have two options: You can (very carefully!) use the heel of a knife to pierce and pull out the pit or you can gently squeeze the avocado half until the pit loosens and pops out. Use a spoon to scoop out the avocado’s flesh into a bowl.
  2. Add the other ingredients. To the avocados, add the red onion, cilantro, lime juice and salt and pepper, mashing until you’re satisfied with the consistency. Two forks or a potato masher work well for this. 

Pro Tip: Season to taste. After mixing everything together, give your guacamole a taste. Adjust the seasoning to your liking. You might want more onion zing, a touch less salt or an extra squeeze of lime for a tangy kick. Make it yours by fine-tuning the flavors to suit your palate.

  1. Stir in the pomegranate seeds. Then, serve with chips or crudité!
A pile of pomegranate seeds on a cutting board.

Storage Tips

Store in an airtight container in the fridge for up to 3 days. To prevent the guacamole from browning, make sure to cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the guacamole to minimize exposure to air. Adding a squeeze of fresh lime juice can help delay browning, too.

The top may still brown a little—just scoop that part off before eating. If you’re making it ahead, wait to add the pomegranate seeds until just before serving to maintain their freshness and crunch.

Frequently Asked Questions

How do I choose a ripe avocado for the guacamole?

A ripe avocado will have a slight give to it when you squeeze it. If it’s rock hard, it’s not ripe. And if it’s super soft, it’s likely spoiled.

What can I do with extra pomegranate seeds?

You can sprinkle pomegranate seeds onto yogurt, cottage cheese or oatmeal. I also like adding the seeds to fruit salad and roasted vegetables (like carrots or Brussels sprouts).

What are some serving suggestions for pomegranate guacamole?

This guac is excellent scooped up with chips or raw vegetables (like carrot sticks or cucumber spears). You could also dollop this guac onto tacos, like my spicy shrimp ones.

How do I prevent the avocado from turning brown?

To prevent avocados from turning brown, adding acid (like lime juice) will help. You’ll also want to limit air exposure. Storing the guac with a layer of plastic wrap pressed onto the top will help.

A bowl of pomegranate guacamole topped with more pomegranate seeds.

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Pomegranate Guacamole

Ditch the store-bought spreads in favor of quick and creamy Pomegranate Guacamole.
Author: Kelly Senyei
5 from 1 vote
Pomegranate Guacamole
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings


  • 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


  • 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.

Kelly’s Notes

  • Storage: The guacamole can last in an airtight container in the fridge for up to 3 days. To prevent it from browning, make sure to cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the guacamole to minimize exposure to air. The top may still brown a little—just scoop that part off before eating. If making ahead, wait to add the pomegranate seeds until just before serving to maintain their freshness and crunch. 
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


Calories: 120kcal, Carbohydrates: 8g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Sodium: 199mg, Potassium: 357mg, Fiber: 5g, Sugar: 2g, Vitamin A: 145IU, Vitamin C: 9.7mg, Calcium: 8mg, Iron: 0.4mg


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Recipe by Kelly Senyei of JustaTaste.com.

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5 from 1 vote

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Recipe Rating


  1. 5 stars
    I was a bit skeptical, but this combination is unbelievable! The pomegranates add a pop of sweetness to each bite. And, yes, I went the fast route and bought the pre-packaged seeds. :)

  2. 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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