Banana and Pomegranate Salad

Kela Anar Kachamber. Serves 4. Cut the pomegranate into quarters and twist each wedge to loosen the cells. Gently shake, tap, scoop, and coax the cells onto a serving plate and arrange them in a neat mound in the center. Peel the bananas and slice them on the diagonal into 1/4 inch rounds. Arrange them in a circle around the pomegranate cells. Sprinkle with the lime or lemon juice, sweetener and salt, and serve immediately.