Banana and pomegranate Salad
KELA ANAR KACHAMBER
-Recipe from Yamuna mataji
This is an appropriate year-round kachambers to serve on a buffet or
salad table. I first saw it at a North Indian wedding, among numerous
small salads. The smooth and sweet golden banana slices make a vivid
contrast with the sharp and sweet red pomegranate seeds.
Preparation time (after assembling ingredients): 15 minutes
1 medium-sized pomegranate
2 medium-sized firm bananas
2 table spoons (30 ml) fresh lime juice
1 table spoon (15 ml) maple or date sugar
¼ teaspoon (1 ml) salt (optional)
Cut the pomegranate into quarters and twist each wedge to loosen
the cells. Gently shake, tap, scoop and coax the cells onto a serving
plate and arrange them in a neat mound in the center.
Peel the bananas and slice them on the diagonal into ¼ -inch (6
mm) rounds. Arrange them in a circle around the pomegranate cells.
Sprinkle with the lime or lemon juice, sweetener and salt, if desired,
and serve immediately.