Title: Banana and Pomegranate Salad
Categories: Salads
Yield: 6 Servings

Stephen Ceideburg
1 tb Palm Sugar
2 Pomegranates
3 Bananas
Juice of 2 limes
Lime Dressing

This is a side-dish from the north of India. It makes a refreshing and
pretty contrast to a highly spiced dish and couldn't be simpler. Try it
next time you are having a curry meal, or use it as one of several salads
for entertaining.

Mix together the juice of 2 limes and a tablespoon of palm sugar (or
substitute brown sugar). Taste and adjust for sweet- sour balance if
necessary. Cut 2 pomegranates which have been chilling in the fridge into
quarters and twist each wedge to help free the seeds. Coax them out and
mound them in the centre of a serving dish. Slice 3 bananas and arrange
them around the peri- meter of the pomegranate seeds. Sprinkle with the
lime dressing and serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini