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guacamole with poached california prunes

by Jackie Newgent  |  April 9, 2018  |  0 Comments

Guacamole with Poached California Prunes

Guacamole is one of my favorite things on the planet! I adore it prepared the traditional way. But unlike pure traditionalists, I also love guac with fun “stuff” tossed into it. That means you’ll find a surprise inside this avocado delight: poached California prunes! You’ll definitely feel good knowing that important compounds in California prunes can help regulate, support, and protect digestive and bone health. So, scoop up all of the goodness in this not-your-ordinary guacamole recipe with organic corn tortilla chips and savor one pleasing bite at a time. It’s definitely a win-win for your taste buds … and your health!


Disclosure: (At time of posting) Jackie is a spokesperson for California Prune Board. She created this recipe on their behalf. The recipe is her original creation and is also available at  

guacamole with poached california prunes

Guacamole with Poached California Prunes

Yield: 8 servings

Serving size: 1/4 cup



  • 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.


Per serving: 90 calories, 5g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 150mg sodium, 11g total carbohydrate, 3g dietary fiber, 5g total sugars includes 0g added sugars, 1g protein

(NOTE: Nutrition analysis assumes edible use of 1/4 cup prune juice, not 1 cup. If starting with extra-moist prunes, you can skip the poaching step for a quicker-to-fix guacamole. )



The “Before” Version

compare to The Official Hass Avocado Board Guacamole


Tasteover Tips

  • Consider a fruit or veggie swap (like California prunes!) in place of the tomato that can be found in many guacamole recipes
  • If adding a naturally sweet fruit to guacamole, balance the sweetness with spice, including earthy spices like ground coriander and cumin seeds
  • Don’t be shy with fresh cilantro … I consider it a mandatory ingredient in guacamole 😉

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