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Pomegranate Dip with Avocado

June 21, 2021
Pomegranate Dip with Avocado

The middle of winter, when so many trees are bare, might seem like an odd time to celebrate Tu B’Shevat, the Jewish New Year for Trees, which begins this year on Jan. 25. But this holiday marks the season when fruit trees’ sap starts to rise in Israel and elsewhere. So, as we strive to teach children about nature and the cycle of life, it’s only fitting that Tu B’Shevat comes at a time when those bare trees seem poised to spring back to life.

It is customary to eat almost 15 different kinds of fruits and nuts for Tu B’Shevat. In fact, food is a central part of the holiday’s observance. As you’d expect, there are specific recipes that seem particularly appropriate for Tu B’Shevat, utilizing its particular foods as a way to celebrate the natural world.Pomegranate Dip with Avocado

Featured in: The Torah of Food

Ingredients

  • 2ripe avocadoes
  • 4tablespoons finely chopped small red onion
  • Juice of 1 lime
  • ½cup seeds from 1 pomegranate (see note)
  • Pinch sea salt to taste
  • 2tablespoons diced cilantro
Yield: 4-6 servings

Preparation

Pomegranate Dip with Avocado, adapted from Nancy Wolfson-Moche

  • Step 1

    To de-seed a pomegranate, cut it in half. Then put the 2 halves in a large bowl filled with cold water. Using your thumbs, pull apart the seed pockets. The pith will float to the top and the seeds will sink to the bottom. Skim off the pith and strain the water. Collect the seeds and put them in a small bowl, setting aside 1/2 cup.

  • Step 2

    Using a medium mixing bowl, mash the avocado with a fork, leaving some large pieces.

  • Step 3

    Stir in the red onion, lime juice, pomegranate seeds, and salt, careful to leave some chunks of avocado.

  • Step 4

    Sprinkle the cilantro over all and serve with crackers, tortilla chips, pita, or crudité.

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