Recently I attended a small demonstration put on by Avocados from Mexico that showcased a handful of odd and interesting things you can do with avocados. Mixologist Junior Merino was there making avocado cocktails, which were surprisingly excellent. The biggest impression I was left with was the guacamole. While guac is rather simple to make and most make it more or less the same, Avocados from Mexico served their guacamole with pomegranates. Maybe I am just in the dark, but I haven’t ever seen a guacamole with pomegranates before. It seems so obvious now. Most don’t associate pomegranates with Mexican cuisine, though they are there in abundance. One of my favorite Mexican dishes, Chiles en Nogada is usually only available during the height of pomegranate season. It’s summer, at least for those of us in the Northern Hemisphere, and a handful of pomegranate seeds adds a lovely little sweet and fruity kick to the recipe.
RECIPE: Pomegranate Guacamole (courtesy of Avocados from Mexico)
-2 ripe avocados from Mexico, halved, pitted, peeled and mashed
-2 tablespoon finely chopped white onion
-1 serrano chile, minced (seeding optional)
-1 tablespoon roughly chopped cilantro leaves
-3 tablespoons fresh squeezed lime juice
-1 teaspoon salt
-3/4 cup pomegranate seeds (about 1 pomegranate)
-2 cups peeled jicama or cucumber sticks
In bowl, combine avocados, onion, chile, cilantro, lime juice, pomegranate seeds, and salt; mix gently. Use jicama or cucumber instead of tortilla chips.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.