Guacamole with Poached California Prunes

Recipe developed by Jackie Newgent, RDN, CDN, Chef

Servings: 8


  • 8 California Prunes, diced
  • 1 cup 100% prune or apple juice
  • 2 1/2 tablespoons fresh lime juice (divided)
  • 2 Hass avocados, peeled, pitted, and cubed
  • 1/4 cup finely diced red onion
  • 1 small jalapeño pepper, with some seeds, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin


  1. Add the diced prunes, prune juice, and 1 tablespoon of the lime juice to a small saucepan. Bring to a simmer over medium heat. Let simmer until the prunes are softened and juicy, about 5 minutes. Drain the prunes through a mesh strainer and let stand in the strainer for at least 15 minutes to fully drain and cool. Reserve the juice for other culinary purpose.
  2. To a medium bowl, add the avocados, onion, jalapeño, cilantro, garlic (if using), salt, coriander, cumin, and the remaining 1 1/2 tablespoons lime juice. Gently stir (do not smash avocado) until just combined. Add the prunes and gently stir until evenly combined. Adjust seasoning, and serve.

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