‘Tis the season to be eating pomegranate. The season for fresh pomegranates is short. But for me, the red pomegranate has perfect timing. The ruby-colored seeds (or arils) are the perfect color to add holiday sparkle to so many beverages and dishes.
They are a natural when it comes to jazzing up a salad of fresh greens. Their sweet and tart flavor along with a little crunch in each seed make them irresistable.
I had some avocadoes in my kitchen, just waiting to be sliced and layered on sandwiches with some turkey that was leftover after Thanksgiving dinner.
I decided to turn the avocadoes into guacamole instead. This way, I could eat the creamy dip with chips as well as spread it on my turkey sandwich.
I mixed up the guacamole similar to the way I always do — white onion, red onion, serrano chiles, garlic, lime juice….and usually, chopped tomatoes. But, it’s hard to find good tomatoes this time of year where I live. So, out came the bowl of pomegranate seeds from the refrigerator. They would add bright color to the guac, along with texture and bright flavor.
It worked. I like eating the Holiday Guacamole with chips. But on turkey sandwiches…delicious!