Anita Kass's Festive Pomegranate Guacamole

by James Moore
Print Email

festiveguacI first tried this exotic guacamole a couple of years ago at my good friend Robert’s Christmas party. His mother was in town that year and helped prepare some most of the incredible food on the buffet table.

His mother Anita is the kindest woman and has had an extraordinary life -- a true treasure and absolute delight. We bonded at that party by sharing recipe secrets and continue to correspond to this day about favorite foods and cooking techniques. When I asked if she would tell me how to prepare her famous pomegranate guacamole, she graciously emailed me the instructions, explaining that it was a recipe from her mom´s hometown, Guanajuato.

I’ve taken the liberty to list some precise measurements, but in full disclosure, Anita sent the list of ingredients and just put “to taste” after each item (she wrote, “No real amounts, but you are an excellent cook and I am sure you can eyeball it perfectly”.)

 

The addition of fruit in this version makes the dish truly unique and delicious, and the bright red pomegranate seeds not only add festive color, but also additional antioxidants.

Serve your guacamole with homemade chips – known as totopos. Robert and his mother always serve homemade chips and stress the importance – “if you go to all the work of making this guacamole, don’t ruin it with store-bought chips”.

Anita Kass's Festive Pomegranate Guacamole

1/3 cup white onion, finely chopped
2-3 serrano chilies, finely chopped (including seeds, optional)
1 teaspoon coarse kosher salt
3-4 ripe avocados, ripe (preferably Hass)
2-3 tablespoons fresh lime juice (optional)
3/4 cup fresh pear, peeled and diced
3/4 cup seedless green grapes, cut in half
1/2 cup fresh mango (or peach) peeled and diced
1/2 cup pomegranate seeds (from a ripe pomegranate)
1/4 cup pomegranate seeds (for garnish)
1 tablespoon chopped cilantro (optional, for garnish, but Anita does not use it on hers)

Directions:

1. Halve avocados, remove pit, and scoop flesh into medium bowl. Mash avocado flesh lightly with onion, Serrano chilies, and salt.

2. Sprinkle avocado mixture with lime juice (if using). Gently stir in pear, grapes, mango (or peach) and pomegranate seeds. Stir to combine and transfer to serving bowl. Sprinkle top with additional pomegranate seeds. ( I mashed and served it in my authentic Molcajete which was given to me by Robert)

3. Serve with corn chips – preferably homemade. 

 

James Moore has been a cooking enthusiast since childhood and started blogging as a way to share favorite recipes with friends and family. His site, Cook Like James has grown to include restaurants, cookbooks, wines, and favorite places.

Add comment


Security code
Refresh

 

restaurant news

Snapshot: Za at Kendall Square in Cambridge, MA
Boston
by Kitty Kaufman

zasaladWe've had lunches up and down Third Street and we like eating outside. Le bébé is now a contributing eater and she gives Za her approval for whatever she got her hands on which was everything on...

Read more...
Dutch Food & the Amsterdam Restaurant Scene
Europe
by David Latt

amsterdam-bridge.jpgIn Amsterdam, restaurant food tends to be hit-or-miss. Most dishes are under-seasoned, but that doesn't mean you won't eat well.

The fact is, you're likely to have good cafe food; meaning great...

Read more...
Boston: Tofu-teas at Blue Dragon
Boston
by Kitty Kaufman

Blue dragon 7When Ming Tsai opens a new place it's news and Blue Dragon is news. Esquire lists Blue Dragon in its annual survey of best new restaurants. Yes, he's in the right place with the ongoing Boston...

Read more...
A Night with Ludo
Los Angeles
by Ben Chinn

ludosign.jpgAfter watching Ludo Lefebvre on Top Chef Masters I knew I wanted try out his food. Around the same time his episode aired he opened up a “pop-up” restaurant at Bread Bar on 3rd St. On Tuesday...

Read more...