When you think of pomegranate seeds, you probably don't think of guacamole. The former are typically associated with Mexican Independence Day (Chiles en Nogada) and Thanksgiving (salads, sweets, and centerpieces). In this guacamole recipe, however, pomegranate seeds step into the spotlight as the bright, crunchy contrast to one of Mexico's most beloved snacks.
The perfect taco topping and tailgating treat - no football party is complete without guacamole - this recipe is as easy to mix up as it is to gobble up. Try it today and see if you don't like it as much as we do!
- 1⁄2 cup arils from POM Wonderful Pomegranates or 1⁄2 cup POM Fresh Arils
- 2 ripe avocados, skin and pit removed
- zest and juice of 1 lime
- small red onion, finely chopped
- large jalapeño chili, deseeded and finely chopped
- garlic clove, minced
- kosher salt to taste tortilla chips or pita chips
- Prepare fresh pomegranate arils, if necessary.*
- In medium-sized mixing bowl, mash avocado and mix in lime zest and juice, red onion, jalapeño and garlic. Season to taste with salt.
- Stir in arils.
- Serve with tortilla or pita chips.
* To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in bowl of water. Break open pomegranate under water to free arils (seed sacs). Arils will sink to bottom of bowl and membrane will float to top. Strain with mesh sieve and put arils in separate bowl. Reserve 1⁄2 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)