Guacamole is a dinner host’s best friend. It’s always a crowd-pleaser, takes almost no time to prepare, and staves off appetites long enough for you to get things done in the kitchen without feeling rushed. It’s also easy to present in an appealing way; the vibrant green of the avocado just needs a clean white bowl to really set it off.
Guacamole can also, however, be a little predictable. Sure it’s satisfying and delicious, but we all know what to expect. So why not get a little playful? Avocado has a mild enough flavour that you can pair it with practically anything and it will work. And since summer is a time for bright, exciting colours and beautifully sweet and ripe fruit, it’s a great place to take your inspiration from.
I’ve had fruit guacamole in the past, but I wanted to do a combination I had never seen before, something to make my dinner guests gasp with surprise and delight. Enter the pomegranate. It’s sweet, it’s colourful, it’s got an unexpected crunch at the end – and to me, it denotes the finer things in life. One does not see pomegranate seeds appear at every meal.
That being said, I’ve always been a little bit intimidated by pomegranates. Their innards are so wonderful and sweet, but who knows how to get those things out, am I right? They sell the seeds at the store for outrageous prices, so it must be difficult, no? Pfft. De seeding the pomegranate for this recipe took all of 3 minutes. It would have taken less if I was more practiced, I’m sure.
Here’s what you do:
- Take a knife and slice around the middle of the pomegranate, just enough to cut through the skin.
- Break it in half with your hands, and then just kinda stretch open each half to loosen the edges.
- Flip one over (with a bowl underneath to catch the seeds), grab a wooden spoon, and smack that thing! The seeds just fall out. How cool is that?!
- Once you get practice at it, they should all come out no problem. I had to go in after and just pull a few out, but i can hardly complain. So there’s no excuse now – get smacking!
Pomegranate Guacamole with Cherries and Mint (serves 6)
~ Gluten free, grain free, nut fee, soy free, refined sugar free, vegan ~
- 3 ripe avocados
- seeds from 1 pomegranate (approximately 1 cup)
- 10 cherries, pits removed and chopped
- 1/3 cup red onion, finely diced
- 1/4 cup mint leaves, chopped
- juice from 1 lime
- sea salt and black pepper, to taste
- a few pinches red chill flakes (optional)
- In a medium mixing bowl, mash the avocado with a fork. It doesn’t need to be completely smooth, but get rid of any huge chunks.
- Gently fold in the pomegranate seeds, chopped cherries, and mint leaves, then add the lime juice and seasoning.
- Mix well.
- Serve immediately with tortilla chips or these awesome lentil chips. You can prepare this a couple of hours ahead if you need to, but make sure to tightly cover it with plastic wrap, pressing the plastic right up against the guacamole to avoid browning. Refrigerate until ready to use.