2 pomegranates, chilled
3 bananas
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice (or juice from 2 limes)

Mix the juice of the limes and sugar. Seed both pomegranates and 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.

Seeds from 2 pomegranates
1/2 cup rice vinegar
1/2 cup honey
Salt
Freshly ground black pepper
1 cup virgin olive oil
In a blender, add pomegranate seeds, vinegar, honey salt and pepper. Blend well. Slowly add olive oil while continuing to blend. Adjust seasoning and strain.

Pomegranates are shipped ripe and ready to eat. They can be held at room temperature for a reasonable period of time. Refrigerate for longer storage. When you split the fruit open, a mass of red seeds in a spongy white membrane is revealed. Only the seeds, with their sweet-tart flavor and juice squirting texture, are edible.