Ingredients
2 pomegranates, chilled
4 bananas
1 tablespoon of palm sugar or brown sugar
2 limes (or ¼ cup freshly squeezed lime juice)
Directions
Mix together the juice of the lime and the tablespoon of sugar. Adjust sweet and sour to taste. Score and seed both pomegranates, freeing the seeds. Mound the pomegranate seeds in the center of the salad plates and slice the bananas around the perimeter of the seeds. Drizzle with the prepared lime dressing and serve.
Nutrition Information per Serving:
Calories - 83
Protein - 1 gram
Fat - 0
Calories from Fat - 0%
Cholesterol - 0
Fiber - 2 grams
Carbohydrates - 21 grams
Sodium - 7 mg
How to Prepare the Pomegranate
Step 1 - Cut the crown end of the pomegranate.
- pomegranate1.jpg (3.97 KiB) Viewed 12 times
Step 2 - Lightly score the rind in several places.
- pomegranate2.jpg (3.6 KiB) Viewed 12 times
Step 3 - Immerse fruit in a bowl of water and soak for 5 minutes.
- pomegranate3.jpg (4.68 KiB) Viewed 12 times
Step 4: Hold fruit under water and break sections apart, separating seeds from membrane. Seeds will sink while rind and membrane float.
- pomegranate4.jpg (4.83 KiB) Viewed 13 times
Step 5: Skim off and discard membranes and rind.
- pomegranate5.jpg (5.18 KiB) Viewed 12 times
Step 6: Pour seeds into a colander, drain, and pat dry.
- pomegranate6.jpg (5.87 KiB) Viewed 13 times