Word of warning: this guacamole is not quite like the others. Today, we’re looking beyond the your basic guacamole and instead, giving fruit and nut lovers a reason to rejoice. This Pomegranate and Walnut Guacamole is a sight of beauty to behold. It’s perfect for any time of the year and any occasion whether at a summer BBQ or Christmas party. However, don’t just take our word for it. Grab your pomegranate seeds and walnuts and get your guac on!
When you hear the word “guacamole”, fruit and nuts are not exactly the first thing you may think of. However, albeit an unusual combo, it truly works for this pomegranate and walnut guacamole recipe. The fruity tartness of the pomegranates combined with the buttery, nuttiness of the walnuts add a serious burst of color and flavor. Combine that with the slight kick from the serrano chile and and you have one unique and delicious party appetizer.
Anyone enjoy peeling pomegranates? Neither do we. Pomegranate arils are divine. However, extracting them is a different story. Melissa’s fresh Pomegranate Arils are conveniently packaged and ready to eat. This makes it easy to enjoy this exquisite fruit without the extra hassle and mess. Each scarlet aril contains a sweet and tart pulp that bursts with juice upon each bite. Other than guacamole, you can also use toss them into salads, desserts, sorbets and other recipes.
This guacamole is fun and festive twist on a party favorite. If you already know how to make a basic one, you’re already halfway there. Besides fruits and nuts, you can also add other ingredients such as vegetables, chiles, legumes and more. To start, try out this summertime-worthy Grilled Corn and Black Bean Guacamole.
Pomegranate and Walnut Guacamole
- 1 serrano chile stem removed; minced
- 4 avocados peeled and seeded
- 1 lemon juiced
- 1 (5 oz.) package Pomegranate arils
- 1 (5 oz.) package red walnuts roughly chopped
- 2 cloves Melissa's Peeled Garlic minced
- 1/2 Melissa's Perfect Sweet Onion diced small
- 1/4 cup cilantro minced
- Kosher Salt and Freshly Ground Pepper to taste
- Place the chile and avocados in a large bowl and mash.
- Stir in the lemon juice.
- Add the rest of the ingredients and mix well.
- Refrigerate for 1/2 hour and serve with chips.