Papaya Pomegranate Guacamole

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Have you ever heard a cook say, "One can never have too many _______ recipes"? Well, I think guacamole would fill in that blank rather well. That green goodness of the fruit world can be simply made  a very traditional way with just onion, garlic and lime, but it can also be married with a multitude of other fruits and vegetables to be transformed from an ordinary to extraordinary guacamole. How about Guacamole with Pico de Gallo or Mango Guacamole or Tomatillo and Poblano Guacamole? I have even shared Avocado Dressed Shrimp a la Mexicana which is pretty much guacamole with shrimp?And those are just the ones that I have shared thus far!

This particular guacamole is especially nice this time of year when tomatoes are not at their peak, but citrus and tropical fruits are looking good.  Papaya are wonderfully sweet and tender fruits that pair nicely with the richness of avocado. I like to use the smaller Hawaiian variety instead of the Mexican kind (it is just my preference). As for the pomegranate seeds or arils, you can seed a pomegranate yourself using my kitchen tip HERE or most stores this time of year carry arils already packaged. I think some type of chile is a must in guacamole because it balances the richness of the avocado and sweetness from other fruits and veggies.  I do indicate that you can use serrano or jalapeño peppers.  Serranos are typical hotter than jalapeños, but to be honest, you really never know what the heat level from either will be until you take a taste test.

Printable Recipe

Papaya Pomegranate Guacamole

makes about 4 cups

1 pomegranate, seeded or 1/2 cup store bought arils

4 ripe avocados, halved, pitted and peeled

1 cup finely chopped red onion (about 1 large)

2 medium serrano (or jalapeño) peppers, seeded and finely chopped

1/4 cup freshly squeezed lime juice

3/4 cup peeled, seeded and diced Hawaiian papaya

1/2 cup fresh cilantro, chopped

Kosher salt to taste

In a large bowl, use a fork or potato to coarsely mash avocado. Add  the red onion, chile peppers, and lime juice; mix well. fold in the pomegranate seeds, papaya, and cilantro. Season to taste with salt.  Serve immediately or press a sheet of plastic wrap directly on the surface and refrigerate for up to 4 hours.  Bring to room temperature before serving.  Enjoy!

Source: Adapted from Better Homes and Garden- Ultimate Mexican, 2011

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