SalsasEasyFree

Guacamole with Pomegranate

Name: Guacamole with Pomegranate
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 3 tbsp Fresh coriander, chopped; 2 Limes; 4 Ripe avocados; 1 bolsa Tortilla crisps or tostadas; 1 Fresh jalapeño chilli; 1 Pomegranate (seeds); 0.25 Red onion; 1 tsp Salt

15 min (15 prep + 0 cook) Easy 6 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Creamy guacamole crowned with fresh pomegranate seeds, jalapeño and coriander.

About this recipe

Guacamole with pomegranate is a festive, visually spectacular version of classic guacamole. The bright red pomegranate seeds contrast against the green avocado, bringing sweetness, acidity and an unexpected crunch that completely transforms the texture of the guacamole. A touch of fresh jalapeño and coriander balance the flavours, making this guacamole the centrepiece of any table.

History & Origin

The pomegranate - known in Mexico as 'granada roja' to distinguish it from the chilli - arrived in the Americas with the Spanish conquistadors in the sixteenth century, brought from the Mediterranean basin where it was a symbol of fertility and abundance. In Mexico, the pomegranate found an ideal climate in Oaxaca, Puebla and Hidalgo, where it quickly integrated into mestizo cuisine. The most iconic Mexican combination with pomegranate is chile en nogada, the tricolour dish from Puebla where the red seeds represent the blood in the national flag. However, Mexican culinary creativity has explored the pomegranate in many other contexts: in salsas, salads and, more recently, atop guacamole. This combination originated in Mexican chef-driven restaurants in the 2010s, where cooks sought versions of guacamole that would surprise visually and add a new dimension of flavour and texture. The pomegranate contributes three elements that transform the guacamole: the visual contrast of its intense red against the avocado green, the crunch of its seeds against the creamy avocado, and a fruity acidity that acts like lime but with greater complexity.

Estimated cost

£6.50

Total cost

£1.08

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

190

Calories

2.5g

Protein

16g

Carbohydrates

14g

Fat

Fibre

220mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Halve the avocados, remove the stone and scoop out the flesh with a large spoon. Place in a molcajete or wide bowl.
2
Mash the avocado with the molcajete or a fork to the desired consistency: creamier or more rustic with chunks. Add the lime juice immediately to prevent oxidation and add acidity.
💡 The trick is to mix in the lime immediately to prevent browning.
3
Fold in the finely chopped jalapeño or serrano (deseed for less heat), very finely chopped red onion, fresh coriander and salt. Mix with a folding motion to avoid over-working the guacamole.
4
Taste and adjust: salt, lime and heat. The guacamole should have the perfect balance of creamy, acidic, salty and spicy.
5
Transfer to a serving plate. Just before serving, crown generously with the drained pomegranate seeds. Add more fresh coriander and optionally crumbled cotija cheese.
💡 Add the pomegranate just before serving so its juice does not seep into the guacamole.
6
Serve immediately with freshly made tortilla crisps or tostadas. Guacamole with pomegranate should not be kept waiting.