Pomegranate Guacamole

Over Thanksgiving I was talking to Brian’s aunt who lives in California and she off-handedly mentioned she has a pomegranate shrub in her front yard (conversation brought on discussing this divine pomegranate cheesecake I made for dessert). I’m not sure but I think I made a fool of myself asking if I could visit or move in or maybe just come and get it. You know, lovingly take it off her hands and transplant it to Idaho.

I heart pomegranates big time.

And since I double heart guacamole, it seems only sensible to combine the two. I don’t have an actual recipe for guac since I usually throw and mash those yummy avocados together with fresh lime juice, garlic, salt and pepper and call it good. But I have a feeling now that I know about (and have devoured) this pomegranate guacamole, I’m going to be shedding buckets of tears in, say, June, when there isn’t a pomegranate to be found in my grocery store.

Good thing I know where to find homegrown ones even if it would necessitate a 15-hour road trip. Assuming the little beauties grow year round, that is. I actually have no idea if they do. Now I feel like I need to go study up on my horticulture unless one of you smarties wants to enlighten me (since I’m too lazy, blame it on post-Thanksgiving lethargy, to just google it).

Pomegranate Guacamole

One Year Ago: Perfect Pumpkin Pancakes
Two Years Ago: Apple Dapple Cake with Warm Vanilla Cream Sauce
Three Years Ago: Black and White Holiday Bark

Holiday Pomegranate Guacamole

Yield: Makes about 2 cups of guacamole

Holiday Pomegranate Guacamole

A few tips: seeding avocados became so much easier when I learned the knife trick. Basically, halve the avocado and pull the two halves apart. Using a sharp knife (a santoku style knife works great) carefully hatchet the knife into the seed, twist and it will pull right out. For a visual, here's a good post.

For the pomegranate, I used to use the bowl full of water trick to get the arils out - until the wooden spoon trick came into my life. Again, like the avocado, halve the pomegranate (score it along the outside and dig your fingers in a bit to pull it apart) and then turn it over so the cut side faces your palm. Get a large spoon and paddle the back of the pomegranate and the arils will fall right out into your palm. I sometimes have to stretch and break the membranes of the pomegranate a little between smacks to help loosen the arils. Here's another way I saw online that doesn't require water or hitting anything with a spoon; I think I'll try it this way next time I eat a pomegranate (like, tomorrow).


  • 2-3 medium avocados
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon coriander or cumin
  • 1/2 teaspoon salt + more to taste
  • Pinch of black pepper
  • Pinch of cayenne pepper
  • 1/2 - 3/4 cup pomegranate arils (from about 1 medium pomegranate)


  1. Halve the avocados, take out the seed and scoop the flesh into a medium bowl. Drizzle the lime juice over the avocados and lightly mash the avocados with a fork. Add the coriander or cumin, salt, pepper and cayenne, and mash again until desired consistency. Gently stir in the pomegranate arils. Serve immediately.

Recipe Source: lightly adapted from a recipe sent to me by a reader, Caitlin J (thanks!)

17 Responses to Holiday Pomegranate Guacamole

  1. Foodista: 10 Ways to Celebrate National Guacamole Day | ediTORIal by Tori Spelling says:

    […] Pomegranate Guacamole […]

  2. Roberta says:

    Unfortunately, Poms do not grow year round. Harvest time is usually in October. But Costco (at least in our area) sells packaged arils year round.

  3. Ashlee says:

    Last night at a Christmas party, somebody had brought a dip that was chopped tomatoes, pomegranate arils, chopped avocado, and I saw cilantro in there, and I’m thinking salt and maybe lime juice. It was so good! So I can only guess this will be good too!

  4. ESL says:

    This sounds fabulous! We have a taco truck in town (well, 2X a week at Farmer’s Market) and he adds all kinds of interesting ingredients: peach, mango, cucumber, almonds (not all at the same time). This version sounds awesome.

    So, I’ve tried the spoon method before after reading your post without success and gone back to bowl of water method. When I read your post I decided to try spoon method again… with no success. Is there a secret? When I do it, the inside membranes seem to be blocking their escape. And then when I start pulling out the membranes I basically feel like I’m doing it the old fashioned way.

    • Mel says:

      I know what you mean. I abandoned the spoon method for a while for the same reasons and then realized it helped to gently pull on the pomegranate half (with the open side facing you, almost as if you are trying to break it in half like a loaf of bread). Don’t actually break it apart – but it seems tugging on it helps loosen the membranes. It seems to work for me but I do find myself pulling back some of the membranes, too, so maybe it’s just as efficient as the water method.

      • Casey says:

        Love your site and use SO MANY of your recipes. Wanted to let you know I tried the pomegranate method you referenced above and I would say it is my new preferred way. I have tried the spoon method and bowl of water method. I wouldn’t recommend cutting it wearing a white shirt, but overall the easiest and least messy way. 🙂 Thanks for sharing it!

  5. Paula says:

    Pomegranates are so beautiful! I’m going to tell you a little secret… shhhhh… The most delicious pomegranates are grown in St. George, Utah. I don’t live there so I unfortunately had Thanksgiving without a pomegranate because the California pomegranates just don’t hold a candle to the ones from southern Utah. The St. George pomegranates are pale in color, more of a pink, so they are not as pretty, but oh my, the skins are tender and the seeds are not hard and they are SWEET instead of sour. As far as I know, pomegranates ripen in the fall and don’t produce all year, but that might be different in the California climate.

  6. Jane says:

    Ooooh, grinch dip!

  7. Paige says:

    This guac looks delicious! I never would have thought that avocados and pomegranates taste good together, but I’m definitely interested in trying it out now!


    • Pam says:

      We love pomegranate and buy them whenever they are a decent price and then freeze them to use through the year…just put in a freezer container/bag and put in freezer and they will be good to go for guacamole (or whatever) through the upcoming year…I can’t state positively but don’t believe they bear fruit year round…

  8. Roxana says:

    I heart pomegranates too, and this looks so festive and yummy!

  9. Judy P says:

    I am fortunate enough to have a pomegranate bush in my front yard. They are treasures for sure, especially when I see them priced from $1 to $3 EACH at the grocery store. I just happen to have 4 avocadoes that didn’t ripen in time for Thanksgiving (they either get ripe too soon or too late, what is that?). Anyway, since I am fortunate to have all the ingredients, I will try this. Oh, yeah, I’m supposed to be on a DIET !

  10. heather says:

    I have been buying pomegranate kernels at Whole Foods in the frozen section. Makes it super easy. What a great idea. My husband will love it.
    Thanks for sharing:)

  11. Lauren says:

    This looks so beautiful & festive, mel~I can’t wait to make yummy holiday guac this season!!!

  12. Never once would I have considered avocado and pomegranate going together… But now that I think about it, it sounds absolutely amazing! Definitely going to have to try this out with one of the pomegranates that I have lying around =).

  13. Christine B says:


    I just had to write… Thank you for the pie crust recipe (the one with the sour cream) and the video. I made my first-ever pie this weekend (apple pie!), and it was SO good! My husband can’t stop raving about it! I feel like such a rock star. Your video was super helpful to a pie-making newbie like me. 🙂

    Thanks again! A big hug to you! 🙂

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