This pomegranate guacamole is a bright, fresh twist on the classic dip. The creamy avocado pairs beautifully with juicy pomegranate arils, bringing a pop of sweetness and crunch that makes every bite exciting. It’s simple, refreshing, and perfect for gatherings or a quick snack.

Why You’ll Love This Recipe

I love how this guacamole combines the richness of avocados with the unexpected burst of pomegranate arils. The lime juice adds brightness, the jalapeño gives it a gentle kick, and the garlic and red onion make it savory and bold. I also enjoy how colorful it looks on the table—truly a show-stopper dip that’s easy to make in just 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup POM Wonderful pomegranate arils

• 2 ripe avocados, skin and pit removed

• Zest and juice of 1 lime

• 1 small red onion, finely chopped

• 1 large jalapeño chili, deseeded and finely chopped

• 1 garlic clove, minced

• Kosher salt to taste

• Tortilla chips or pita chips

directions

1. In a medium-sized mixing bowl, I mash the avocado until smooth but slightly chunky.

2. I mix in the lime zest and juice, red onion, jalapeño, and garlic.

3. I season with kosher salt to taste.

4. I gently stir in the pomegranate arils.

5. I serve right away with tortilla or pita chips.

Servings and timing

This recipe serves 4 people. It takes about 30 minutes to prepare from start to finish.

Variations

• I sometimes add chopped cilantro for a herbal twist.

• For extra creaminess, I stir in a spoonful of Greek yogurt.

• I like swapping lime with lemon for a slightly different citrus flavor.

• To make it spicier, I keep the jalapeño seeds in or use serrano peppers.

• I’ve even tried adding a sprinkle of feta cheese for a salty, tangy surprise.

storage/reheating

I keep leftover guacamole in an airtight container, pressing plastic wrap directly onto the surface to reduce browning. It stays fresh for up to 2 days in the refrigerator. Since it’s best eaten cold, I don’t reheat it—just give it a quick stir before serving again.

FAQs

Can I make this guacamole ahead of time?

I prefer making it right before serving, but I can prepare it a few hours in advance if I store it with plastic wrap pressed against the surface.

What can I serve with pomegranate guacamole besides chips?

I like serving it with veggie sticks, flatbread, or even as a topping for tacos and grilled chicken.

Can I use bottled lime juice instead of fresh lime?

I find fresh lime juice gives the best flavor, but bottled works in a pinch.

How do I stop guacamole from turning brown?

I cover it tightly with plastic wrap pressed against the guacamole surface, and I also keep it chilled until ready to serve.

Can I freeze guacamole?

I don’t recommend freezing this recipe since avocados and pomegranate arils change texture after thawing. It’s best enjoyed fresh.

Conclusion

This pomegranate guacamole is a refreshing upgrade to the traditional dip. I love how it’s creamy, tangy, slightly spicy, and full of juicy bursts of pomegranate. It’s simple to make, looks beautiful on the table, and always disappears quickly at parties. Next time I want something vibrant and flavorful, this recipe is my go-to.