It seems like every season there is a fruit or vegetable I am absolutely obsessed with.
Last winter it was butternut squash. Everything I made I wanted to add butternut squash to it.
Last summer it was zucchini. Everything I made, sweet or savory, had zucchini.
This fall/winter the seasonal food obsession has been pomegranates. We love us some pomegranates! We have been enjoying pomegranates straight up, scooped right out of the fruit, and added to an array of foods. From salads, to topping my oatmeal, to throwing them in guacamole.
Yes, you read right, I added pomegranates to my guac! I love guacamole and have shared a classic recipe here, but I decided to change things up one day last fall and loved the results. The sweetness from the mango, the tartness and added crunch from the pomegranate, all compliment the spiciness of the jalapeno and added a nice texture element to the guacamole.
Seriously guys, you NEED this in your life! But hurry pomegranate season won’t be here forever!
One Year Ago: Brown Butter Mashed Potatoes
Two Years Ago: Healthy Cooking For Picky Eaters
Three Years Ago: Crispy Fish Tacos
Four Years Ago: Why-the-Chicken-Crossed-the-Road Santa Fe Tortilla Soup
2 large ripe avocados
1 ripe mango, peeled and diced
1/2 cup pomegranate seeds (plus more for garnish)
3 tablespoons cilantro, chopped
1 jalapeño pepper, seeded and diced
1/3 cup diced red onion
1/4 teaspoon each salt and black pepper (or to taste)
1/2 tablespoon water
1 lime, juiced
Cut the avocados in half. Twist the halves in opposite directions and pull apart. Remove the pits and then scoop out the avocado flesh into a medium bowl. Mash the avocado with a large fork. Stir in the remaining ingredients. Serve immediately topped with additional pomegranate seeds, if desired.
If not using immediately, cover with plastic wrap pressing the plastic wrap directly onto the surface of the guacamole and refrigerate.
adapted from my Classic Guacamole recipe