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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]


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.

December 2001
Adapted from Diana Kennedy

Yours, &c., LC | 11:03 PM | Food | TrackBack (0)

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