Who knew that adding pomegranates to guacamole takes it to a whole new level! This holiday pomegranate guacamole is fantastic!

Some years ago, 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.

Bowl of pomegranate seed studded guacamole with tortilla chips in the background.

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).

Ted bowl full of guacamole with pomegranate seeds in it and a person taking a bite out with a chip.

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

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Holiday Pomegranate Guacamole

5 stars (3 ratings)

Ingredients

  • 2-3 medium avocados
  • 1 tablespoon fresh lime juice
  • ½ teaspoon coriander or cumin
  • ½ teaspoon salt + more to taste
  • Pinch of black pepper
  • Pinch of cayenne pepper
  • ½ – ¾ cup pomegranate arils, from about 1 medium pomegranate

Instructions 

  • 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.

Notes

Seeding the Avocado: 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).
Serving: 1 Serving, Calories: 205kcal, Carbohydrates: 19g, Protein: 3g, Fat: 15g, Saturated Fat: 2g, Sodium: 300mg, Fiber: 9g, Sugar: 8g
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Recipe Source: lightly adapted from a recipe sent to me by a reader, Caitlin J (thanks!)