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.