2 pomegranates, chilled
4 bananas
1 T. palm sugar or brown sugar
2 limes (or 1/4 C. freshly squeezed lime juice)

Mix together the juice of the lime and the T. 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.

Yield: 4 servings
Calories: 83
Fat: 0g
Fiber: 2g