Banana & Pomegranate Salad
Submitted by JulieS
Jewel-like pomegranate seeds and sliced bananas dressed in lime juice and palm sugar. This North Indian fruit salad is a cooling, refreshing side dish built to tame the heat of your spiciest curry.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
10 minSometimes the simplest dish on the table steals the show.
This North Indian fruit salad is nothing more than chilled pomegranate seeds mounded on a plate, ringed by sliced bananas, and drizzled with a sweet-tart lime and palm sugar dressing.
It takes 10 minutes to put together and brings a burst of cool, juicy freshness that cuts right through rich, spicy curries.
The ruby-red pomegranate seeds against the pale banana slices make it a stunner to look at, too.
Kitchen Tips
- Chill the pomegranates in the fridge before seeding. Cold fruit is firmer and the seeds pop out more cleanly.
- Quarter each pomegranate and twist the wedges to loosen the seeds. Working over a bowl of water helps separate the seeds from the white pith.
- Palm sugar (jaggery) gives the dressing a caramel-like depth that white sugar can’t match, but packed brown sugar is a solid substitute.
- Slice the bananas just before serving and dress them immediately. The lime juice keeps them from browning.
Ingredients
Directions
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 perimeter of the pomegranate seeds.
Sprinkle with the lime dressing and serve.
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