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Pomegranate and Guava Salad

pomegranate and guava salad 6

08 Nov Pomegranate and Guava Salad

Pomegranates, pomegranates, pomegranates! I don’t know about you, but I personally can’t get enough of them, on their own, as a sweet and sour accompaniment to salads, or as the garnish that gives that “kick” to almost any Mediterranean dish. Pomegranates are amazing, and they happen to be in season.

I had initially wanted to share a recipe for pomegranate molasses because, well, pomegranate molasses is just something that completes the pantry of any Middle Eastern kitchen. Unfortunately, I didn’t manage to find that perfect recipe yet. So now, I’m left with quite a big challenge, which I must admit is one that I look forward to. The challenge in question is to find a recipe for that perfect medley of sweet and sour by the next time pomegranates are in season. Is that too ambitious?

As for now, I’m going to share the recipe for a family favorite: pomegranate and guava salad. My mother has been making it for years but the origins of this recipe are unknown; what I can tell you is that it’s been in my family forever, I’m serious, my great grandmother used to make it. Even though this recipe is undocumented in our household, we’ve all tasted it so many times we know how to make it by instinct (mind you this recipe is beyond simple). So, when the time came to put this recipe down to paper, I had to fine-tune it with my older sister to translate a handful of this and a splash of that into more concrete terms.

In any case, this sweet salad is aromatic, textured and refreshing. Every mouthful cracks, making every bite serve as an example of how perfectly pomegranates and guavas marry. The beauty of it is in its simplicity and versatility: serve it as a dessert, an afternoon snack or have it for breakfast.


Serves 5

Prep. Time 20 minutes


  • 6 medium sized guavas
  • 2 pomegranates, seeded or 4 cups pomegranate seeds
  • 2 cups cold mineral water
  • 3 tbsp fresh lemon juice
  • 3 tbsp granulated sugar


  • Cut the guavas in half, then peel and seed them keeping the seeds and peel in a bowl.
  • Cut the guava into small cubes and place in a bowl (about 2 cups).
  • Place the guava peel and seeds in the blender (about 2 cups). Add the water, lemon juice and sugar and blend on medium speed until smooth (about 2 minutes).
  • Run the guava juice through a sieve to get a smooth juice. (If you feel that the juice is not sweet enough, you can adjust it by adding some more sugar).
  • Mix the guava cubes and pomegranate seeds with the guava juice and serve!

  • Thoraya
    Posted at 11:15h, 08 November Reply

    Yum! And simple enough for someone as lazy as I am! Will defo try it :)

  • Yasmin
    Posted at 15:03h, 14 November Reply

    Yummy Yummy in my tummy is all i can say :) Perfect layout & and the pictures are superb :) keep it up leen. xx

  • James
    Posted at 23:38h, 20 November Reply


  • ps
    Posted at 06:47h, 21 November Reply

    This is lovely. I want to eat this. The pictures and words are delightful. I want a food book out of you in a year, Leen.

  • M. Lynx Qualey
    Posted at 08:58h, 23 November Reply

    Umm, now that you’ve tempted me, I MUST have a recipe for pomegranate molasses! If you find a great one, please do share…

  • Dana
    Posted at 15:14h, 04 December Reply

    so lovely I

  • Gittu
    Posted at 21:33h, 22 August Reply

    looks nice. will try tomorrow…!!!

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