As promised last week, I’m making my way through the Guacamole recipes from page 349 of the West. Today I tried Martha’s Pear and Pomegranate Guacamole.
Unfortunately, pomegranates are out of season and not available. So what I did was add about 2 tablespoons of pomegranate juice to the white onions and jalapeño. Then I added big chunks of the avocado and pear. I’ll be trying this again in the future because I’m sure that the pomegranate seeds add both texture and beauty to this guacamole, but this was still a very interesting flavor profile. I also added a few fresh mint leaves straight from the garden, which provided a cooling contrast to the heat from the jalapeño.
We ate this as an accompaniment to left over Red Beans and Rice leftovers. They tasted great together! Even though I used the pomegranate juice as a substitute for the seeds, I actually loved the way it worked together with the onion and jalapeño. I will definitely try that again as a salad dressing, because it’s very unique.
This was a very good sweet and savory guacamole. Jeff and I both agreed that this was the type of thing we would never have thought about trying in the past. Martha’s American Food has introduced us to so many new and delicious recipes that we didn’t know we would love until we tried them!
