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Pomegranate Pear Guacamole

An oversized martini glass filled with Pomegranate Pear Guacamole.





This is not just any guacamole, this is Pomegranate Pear Guacamole. Piled high in an oversized martini glass, sprinkled with brilliant red pomegranate seeds this guacamole is a stunning holiday party dish.

Inside the pomegranate are hundreds of tiny edible seeds. These are technically called arils…just in case you wanted to know, and inside the aril is the actual seed. The entire aril is edible.

Technically pomegranates are in season in the northern hemisphere from September to February. However, in my local stores they start to appear at their peak of freshness in November making this a perfect appetizer for the Christmas season.

The Pomegranate Hack

Someone once casually asked me “How do you cut a pomegranate?” Just the way they asked sounded suspicious. Were they wondering if I knew the correct method? Is there a correct method? I cautiously replied:

“I cut it in half, submerge it in a bowl of water and separate the red seeds from the outer skin with my hands. The seeds sink to the bottom and the inedible, white pith floats on top so can easily skim it off.”

“I knew it, every fruit has a trick” this person replied. Their theory is that every food has a trick to getting inside or cutting it up. Perhaps this is true, I had just never thought of it before. So apparently my answer was accurate enough.

Some people do not cut through the skin but rather score the outside with a knife then peel it off. This way you don’t cut through the red seeds so that eliminates the chance of squirting your clothes with the blood red pomegranate juice. No matter what method you try I would suggest not wearing a white shirt for this activity.

Another method to get the arils out is to turn the half pomegranate upside down and bang it with a wooden spoon or mallet to knock the seeds out. You can try it, I like the water method.

From Everyday to Gourmet

‘Tis the season to go all out. The oversized martini glass is a showy serving dish. If you don’t have one use regular martini glasses to serve individual portions with a single nacho in the middle. It looks equally impressive.

Let me know in the comments how you served it.


1/3 cup white onion, finely chopped
2 jalapeno chilies (or 6-8 slices of pickled jalapenos, rinsed)
1 tsp coarse salt
4 ripe avocados
2-3 Tbsp lime juice
¾ cup finely diced pear (use canned if you must)
¾ cup quartered seedless grapes
½ cup pomegranate seeds
GARNISH – ¼ cup pomegranate seeds


Puree onion, chiles and salt in a spice grinder or mash to a paste using a mortar and pestle.
Peel avocados. Add to onion mixture and mash coarsely with a fork or potato masher.
Stir in lime juice to taste.
Fold pears, grapes and pomegranate seeds into the avocado.
Pile high in a serving dish and sprinkle with additional pomegranate seeds.
Serve with plain nachos.


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