1 stephen ceideburg
1 tbsp palm sugar
2 pomegranates
3 bananas
1 juice of 2 limes
1 lime dressing
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 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.
Servings: 6 servings
Banana & Pomegranate Salad Recipe brought to you by Recipe Ideas
Categories: Banana; Fruit; Salad
The History of Recipes
Recipes as an idea can be traced back into the far past, in fact as far into history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these ancient cook books were just very basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Moving our culinary historical trip onwards, we have some interesting books which appeared in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food enjoyed by the rich people of the time. Over the next few hundred years, the rich families of Wesstern Europe strove to offer the most exotic meals, and as a result the best chefs and their recipes were highly sought after. However, it wasn`t until the 19th century the formal cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording recipes to help cooks of their time. When we get to the 20th century, cooking publications are greatly in demand mostly as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Banana & Pomegranate Salad recipe.
