This Pomegranate Guacamole is a festive and fun twist, perfect for holiday parties. A classic guacamole recipe is updated with a fruity twist, and plenty of bright citrus flavor. Easy to make and a crowd pleaser!
How to Make Guacamole
I would not eat avocados as a kid.
Now, try to keep me away from them.
Another food you can’t keep me (or my 16-month old) away from is pomegranate. I love sprinkling the beautiful jewel toned fruit on yogurt, salads, and roasted veggies all winter long. They also make an amazing addition to mocktails or cocktails. Xander loves to just snack on them. And what a healthier treat in his snack cup than nutrient-void rice or corn puffs, like so many baby snacks are.
This pomegranate guacamole is definitely my new favorite. The little pops of sweetness add such an wonderful twist to spicy, limey guac. To add a bit more flavor to compliment the pomegranate, I also added just a touch of cumin and some sweet clementine juice. I am a bit of a traditionalist when it comes to guac– I prefer to keep it basic– salt, lime, jalapeno and cilantro. It’s so perfect as it is, why mess it up with unneeded spices or flavorings (don’t get me started on garlic in guac– why?!). But this new variation is sure to be on repeat in my kitchen.
If you’re looking for a fun (and easy) party or holiday dinner appetizer, this is sure to be a winner!
Tips for Pomegranate Guacamole
- Using really ripe avocados always make the best pomegranate guacamole. I hate beginning make guac and realizing the avocados won’t cream yet. Such a waste! Wait until the avocados are very dark with no hints of green on the peel anymore, and are slightly sunken in. To speed up the ripening process, put avocados in a brown paper bag and leave on the counter.
- Make it Paleo/Whole30: Pomegranate guacamole is a great paleo food. Enjoy on top of salads, meats, or with sliced veggies.
- For the Family: Taste the jalapeños before adding to make sure you don’t add to much spice, if you’re sharing with your kids. The heat of the jalapeños is slowly absorbed into the guac, so it is always spicier a few hours or the day after making it. Xander loves pomegranate, so he ate this guac off a spoon with his dinner.
- 3 avocados ripe
- 1 1/2 cups pomegranate arils
- 1 jalapeno add 1/2-whole depending on desired heat
- 2 tablespoons lime juice (1 small lime)
- 2 tablespoons clementine juice (1 small clementine)
- 1/4 teaspoon sea salt
- 1/8 teaspoon cumin
- Slice avocados, and scoop out the flesh into a bowl.
- Add jalapeño, cilantro, lime and clementine juices, sea salt and cumin, and stir the mixture to cream the avocado. I leave chunks of avocado, but how chunky or smooth is up to you.
- Taste, and adjust seasonings, if necessary, remembering the heat will intensify as the oils are released from the jalapeño.
- Add pomegranate arils, and gently mix in.
- Garnish with more pomegranate arils or cilantro.
- Serve with sweet potato chips, tortilla chips, or sliced veggies. Also makes a great taco or tostado topper!
Fun Guacamole Recipes:
- Roasted Tomato and Charred Lime Guacamole, by How Sweet It Is
- Mexican Street Corn Guacamole, by Celebrating Sweets
- Pineapple Guacamole, by Give Me some Oven
- Mango Guacamole, by Fit Foodie Finds
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