Pomegranates are such an amazing fruit to me. I can’t quite understand my attraction to them, especially since the qualities they deliver aren’t all that unique when you break them down. Pomegranates share coloration with many types of berries, the juice can be substituted easily with cranberry juice (it feels kind of heretical to even say that), and arils are very similar to citrus juice sacs- well, and corn kernals. I think it’s within the aril that the attraction resides… Pomegranates are rather fussy fruits. They require one to set aside a moment in order to extract these little gems. And with the more I get to know myself, the more I realize I like fussy things.
This recipe is based on the guacamole recipe found at the Pomegranate Council. They are a wonderful resource, that includes helpful tips for wrestling with a pomegranate and some interesting food inclusions.
I feel a little bit silly writing a recipe for guacamole. Making guacamole is nothing like baking, which has some legitimate excuses for preciseness. Preparing your own guacamole is a personal affair of tasting and composition. This recipe is a guideline of flavor levels to begin at (for example I like more lemon in mine that traditional recipes…) and an excuse to include a surprising ingredient of pomegranate seeds in an unlikely place.
In a medium to large bowl, mash:
- two large ripe avacados
Add to mashed avacados:
- 1/3 of a medium onion, grated
- 1 Tbs of pomegranate juice, like Pom- if you don’t want to make your own
- juice of one lime
- one finely diced serrano, deseeded
On your cutting board, scrape together with the side of your knife to form a paste:
- ½tsp of salt, sprinkled on:
- 2 garlic cloves, minced
Add your created garlic paste to guacamole, and finish with:
- 3 Tbs pomegranate seeds
- 2 Tbs chopped cilantro
Now, the most important step: pop a tsp of your guacamole into your mouth!