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 a pomegranate are hundreds of tiny edible seeds called arils. The actual seed is inside the aril but you don’t need to know that to serve and enjoy this dip. The entire aril is edible and looks beautiful sprinkled on just about anything.
Technically pomegranates are in season in the northern hemisphere from September to February. In my area they start to appear at their peak of freshness in November making them a perfect choice for dishes during the holiday season.
The Pomegranate Hack
Someone once casually asked “How do you cut a pomegranate?” It sounded like a trick question and I wondered if I knew the 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 white pith floats to the top.”
“Every fruit has a trick” this person replied. I sighed with relief that I was doing it right (not that anyone cares) but their theory is that every food has a hack for cutting or serving. I thought about that and they could be right.
Some people score the outside of the pomegranate with a knife then peel it. This method completely eliminates the chance of squirting your clothes with the blood red pomegranate juice but it’s an extra step I don’t bother with. You’ve gotta take some chances in life!
|Best Kitchen Tip – Don’t wear white when cutting a pomegranate.|
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For the holidays, or really any party, I say go big or go home. This is the time to use the fancy dishes and spend some time on the presentation. If you’re using a tried-and-true recipe then you already know it’s going to be amazing! For this recipe I put the guacamole in an oversized martini glass but you can also fill regular martini glasses and top each one with a single nacho for individual servings. It’s all gluten free but the individual servings provide that extra layer of confidence that no one has contaminated your food.
Let me know in the comments below if you liked this and how you served it.
Originally posted December 2015, updated December 2020
More Recipes – Holiday Appetizers and Guacamole
Click on the text in the picture to go to the recipe.
|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.