Name: Banana and Pomegranate Salad
Ingredients: Stephen Ceideburg; 1 tb Palm Sugar; 2 Pomegranates; 3 Bananas; Juice of 2 limes; Lime Dressing

CATEGORY	CUISINE	TAG	YIELD
		Salads	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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