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
It is quite possible to follow the history of written cooking instructions way back into distant history, in truth as far back as the early Egyptians, and maybe further still. However, generally, these old records were just simple pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to academics is a collection of clay tablets in the Sumerian language describing the preparation 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. Moving on, there were two books dating from the 14th Century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals on the menus of the rich and wealthy people of that period. During the following few centuries, the upper-class families of the West tried to offer the most exotic banquets, and consequentially the best cooks and their recipe collections were at a premium. Nevertheless, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cookery publications were starting to become popular due to better eduction, people having more leisure time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Banana & Pomegranate Salad recipe.
