Guacamole con Frutas

Name: Guacamole con Frutas
Total time: 10 min
Yield: About 1 1/2 cups (4 servings)
Cuisine: latin american
Ingredients: 1 tablespoon finely diced sweet onion, like Vidalia; 1 teaspoon finely diced seeded jalapeño pepper; 1 teaspoon lime juice; Kosher salt; 2 tablespoons finely diced peeled Granny Smith apple; 2 tablespoons finely diced peeled Asian pear; 2 tablespoons dried cranberries; 1 teaspoon thinly sliced basil, preferably Thai; 2 ripe Haas avocados; 1 tablespoon fresh pomegranate seeds

Recipe from Julian Medina

Adapted by Sam Sifton

Guacamole con Frutas — Kirsten Luce for The New York Times

Total Time: 10 minutes
Rating: 4(113)
Comments: Read comments

Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas. —Sam Sifton

Featured in: Dishes That Earned Their Stars

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 1½ cups (4 servings)

1tablespoon finely diced sweet onion, like Vidalia
1teaspoon finely diced seeded jalapeño pepper
1teaspoon lime juice
Kosher salt
2tablespoons finely diced peeled Granny Smith apple
2tablespoons finely diced peeled Asian pear
2tablespoons dried cranberries
1teaspoon thinly sliced basil, preferably Thai
2ripe Haas avocados
1tablespoon fresh pomegranate seeds

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
Step 2
Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.

Ratings

4 out of 5

113 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Irwin7 years ago

This was a big hit with the tender palate gang; not spicy but flavorful. We doubled the frutas, but not the avocados because we couldn't find more ripe ones. No one cared about the disproportion.

jackdaquack2 years ago

This was a huge hit! Bumped up the jalapeño. So much more interesting than the usual guac. Thanks

amy5 years ago

Just take guacamole and add pomegranate seeds on top way easier and yummier

Tani6 years ago

I’ve been making a similar recipe to raves for years from Gourmet magazine in December of ‘01 with pear, grapes and pomegranate. In that recipe, the fruit to avocado proportion is considerably higher. I am eager to try this one as well. I like the idea of adding cranberries.

Private comments are only visible to you.