Best 4 Inspired Avocado Guacamole W Pomegranate Pears Recipes
Unlock a world of culinary delight with our tantalizing avocado guacamole, a vibrant fusion of flavors that will elevate your taste buds to new heights. Embark on a culinary adventure with our handpicked selection of guacamole recipes, each offering a unique twist on this classic Mexican dip. Discover the refreshing Avocado Guacamole with Pomegranate and Pears, where the sweetness of pomegranate arils and the subtle crunch of pears blend harmoniously with creamy avocado and zesty lime. Indulge in the Avocado Guacamole with Roasted Corn and Black Beans, a symphony of flavors where smoky roasted corn and hearty black beans add a delightful textural contrast. Delight in the vibrant Avocado Guacamole with Mango and Red Onion, a tropical twist that combines the juicy sweetness of mango with the sharp bite of red onion. Prepare to be captivated by the Avocado Guacamole with Bacon and Jalapeño, where crispy bacon and spicy jalapeño bring a smoky heat that lingers on the palate. Dive into the Avocado Guacamole with Crab and Shrimp, a seafood lover's dream, where succulent crab and tender shrimp bask in a creamy avocado embrace.
Check out the recipes below so you can choose the best recipe for yourself!
PEAR AND PISTACHIO GUACAMOLE
Perfect for autumn or winter when the petite seckel pears are in season. But you can use any favorite pear. It has a surprising crunch, creating a delicious new version of guacamole. The pistachios on top make it extra special and contrast so nicely with the pear and avocado.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Toss together the avocados and pears in a medium bowl. Stir in the cilantro, lime juice, coriander, 1/2 teaspoon salt, the garlic and jalapenos until combined. Add additional salt and pepper to taste.
- Transfer to a serving bowl, sprinkle with the pistachios and serve with lime wedges and blue corn tortilla chips.
Nutrition Facts : Calories 126 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 125 milligrams, Carbohydrate 12 grams, Fiber 5 grams, Protein 2 grams, Sugar 4 grams
GUACAMOLE WITH PEAR AND POMEGRANATE SEEDS
Diana Kennedy Mexican recipe for regional guacamole.
Provided by Diana Kennedy
Categories Condiment/Spread Fruit No-Cook Cocktail Party Vegetarian Quick & Easy Pear Avocado Winter Healthy Pomegranate Grape Gourmet
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- In a molcajete or food processor, grind onion, chiles, and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lime juice. Fold in the pear, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.
HOLIDAY GUACAMOLE
I tried this recipe at a friend of the family's. It is such a great twist to traditional guacamole. I wanted others to be able to try this. This not only tastes great but it looks nice as well. Don't be scared off by the ingredients, it is great with unsalted tortilla chips!
Provided by GINGERLY88
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, and pomegranate. Chill until serving.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 15.2 g, Fat 10 g, Fiber 5.4 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 166.2 mg, Sugar 8.2 g
EDABROCCAMOLE (AKA EDAMAME, BROCCOLI, & AVOCADO GUACAMOLE)
While avocados are delicious and nutritious, they're also high in fat (horrors!). This recipe pares the fat down just a smidge by switching out some of the avocado for edamame (green soybeans) and broccoli. I originally saw this on the Food Network. Providing you like avocado guacamole, and you don't fear soybeans or broccoli, you'll love this too! Fresh bright flavors to complement a tray of baked corn tortilla chips and crudites, or a plate of steaming enchiladas.
Provided by Heather U.
Categories Sauces
Time 30m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Simmer the peeled edamame in boiling water for 2 minutes or until soft (alternatively, microwave the beans with a few tablespoons of water on high power for 2 minutes); Drain.
- Blanch the broccoli in rolling boiling water 30 seconds to 1 minute; Drain; (I didn't use the broccoli in my version so I can't vouch for how it tastes in there; I love broccoli, though, so probably it's great!).
- In a food processor bowl fitted with the steel blade, place the scallion, red onion, garlic, jalapeno, lime juice, tomato, and cilantro; pulse until all ingredients are finely minced.
- Now add the broccoli and edamame; pulse on and off until well incorporated.
- Last, add the roughly chopped avocado to the above mixture (don't toss that pit!) and pulse until combined but not completely pureed; preserve some of the chunky avocado texture.
- Taste for seasonings, adding salt and pepper, and perhaps more lime juice; I also like to fold in the cumin and oregano, although these were not included in the original version.
- Chef's notes: “Edamame” are green soybeans; I find them in the frozen foods section at the grocery store; To forestall the inevitable browning that happens with avocado dishes, slot the avocado pit into the container with the dip; also, place a layer of plastic wrap directly on top of the dip in whatever container is holding it to minimize oxygen exposure until you’re ready to serve, or for the duration of time it’s stored in your refrigerator.
Nutrition Facts : Calories 29.6, Fat 1.9, SaturatedFat 0.3, Sodium 3, Carbohydrate 2.5, Fiber 1.2, Sugar 0.5, Protein 1.2
Tips:
- Choose ripe avocados: Look for avocados that are dark green or nearly black in color, and yield to gentle pressure.
- Prep the pomegranate: Cut the pomegranate in half, then hold it over a bowl and use a wooden spoon to hit the back of the fruit. The seeds will fall out into the bowl.
- Use fresh herbs: Fresh herbs like cilantro, mint, or parsley add a bright, flavorful touch to guacamole.
- Adjust the heat level: If you like spicy guacamole, add a diced jalapeño pepper or a pinch of cayenne pepper.
- Serve with your favorite dippers: Guacamole is traditionally served with tortilla chips, but it's also great with pita chips, vegetable crudités, or crackers.
Conclusion:
This inspired avocado guacamole with pomegranate and pears is a delicious and refreshing twist on a classic Mexican dish. The combination of creamy avocado, sweet pears, tangy pomegranate seeds, and fresh herbs creates a unique and flavorful dip that is perfect for any occasion. Whether you're serving it at a party or enjoying it as a snack at home, this guacamole is sure to be a hit.
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