November 28, 2003
Guacamole with Pear and Pomegranate Seeds
Omg - this recipe is too good to be true. But it is, hurrah!
The first time I had pomegranate, I was moved to write a poem. Yes, corny, but when I was a kid I devoured the Greek myths, and it was amazing to sample this mythical, magical fruit that doomed Persephone to living in the Underworld for half of every year.
Pomegranates are a tricky business. But they are so worth the effort. But be not afraid - the Pomegranate Council very kindly explains - with luscious pictures! - how to open one.
[via - bless her - Mighty Girl]
GUACAMOLE WITH PEAR AND POMEGRANATE SEEDS
1/3 cup white onions, finely chopped
3 to 4 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
2 pounds ripe California avocadoes (about 4 large)
2 to 3 tablespoons fresh lime juice
3/4 cup pear, peeled and finely diced
3/4 cup seedless grapes, halved
3/4 cup pomegranate seeds
Special equipment: molcajete y tojolote (mexican mortar and pestle) or food processor
In a molcajete or food processor, grind onion, chiles, and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lemon juice. Fold in the pear, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.
Makes 8 servings.
Adapted from Diana Kennedy