Banana and pomegranate Salad

-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
Serves: 4

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
teaspoon (1 ml) salt (optional)

1.    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.
2.    Peel the bananas and slice them on the diagonal into -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.