It wouldn’t be Cinco de Mayo season without a shout-out to good ol’ guacamole. Chunky, smooth, spicy, tangy—I don’t discriminate when it comes time to guac out. And while I’m all for a classic guacamole recipe, I’ve discovered a fruity mix-in that adds a burst of flavor and color to the creamy dip. Enter pomegranate seeds … and their notoriously difficult extraction from the pith that binds them.
I figure you can go one of two ways when it comes to seeding pomegranates:
(Wo)man up and dissect the intricate fruit yourself, risking staining your fingers, counters, clothing and anything/anyone else that comes within a 7-foot radius of your bold endeavor.
Buy the pre-packaged seeds that have already been extracted by a kind, patient and nimble-fingered individual.
Now I’m not going to share which category I fall under, but it’s not Category #1. Past experiences have taught me that the “under water pomegranate extraction method” (read: seeds sink, pith floats) proves most fruitful and least messy. However, based solely on my admittance that I carry one said Tide To Go pen at all times may indicate that no method is mess-proof enough, and thus worth the red-stained risk.
Feel free to add your go-to methods for extracting pomegranate seeds in the comments section below! And for all those looking for other takes on traditional guacamole, don’t miss fan favorites Guacamole Bruschetta and Quinoa Guacamole Salad.
2 medium ripe avocados
1/3 cup diced red onion
1/4 cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pomegranate seeds
Chips or assorted crudité for serving
Halve and pit the avocados then scoop out the flesh into a large bowl.
Add the red onion, cilantro, lime juice, salt and pepper to the bowl, mashing the mixture together with two forks until it reaches your desired consistency.
Stir in the pomegranate seeds then serve the guacamole with chips or assorted crudité.