INGREDIENTS

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

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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.1mg
Potassium: 332.4mg
Carbohydrates: 23.1g
Fiber: 3.6g
Sugar: 14.2g
Protein: 1.5g