Guacamole de Frutas
Published: December 28, 2010


Kirsten Luce for The New York Times
Guacamole frutas at Toloache.

Critic’s Notebook: Dishes That Earned Their Stars (December 29, 2010)
Adapted from Julian Medina, Toloache, Manhattan

Time: 10 minutes

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.
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.

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.

Yield: About 1 1/2 cups (4 servings)