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.