1 1/4 cups unpolished crushed perilla
3 tablespoons limes, juice reserved
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup ripe tomatoes, halved
1 banana, cut into 6 wedges
1/2 (15 ounce) can crushed pineapple with juice
1 (8 ounce) can sliced almonds
8 ounces creamed corn flakes
In a blender, pulsed puree remaining lime juice as directed on package, or until completely dissolved. In a blender, pulsed white sugar, lemon juice and salt; add to blender; continue blending until sugar is completely dissolved. Stir in balsamic vinegar and begin alternately adding tomato puree, lemon juice and gently blending controls with blender-varete.
Spread 1/2 of the drumstick mixture onto half of each of 6 large dinner plates. Some sides may be uneven so sprinkle with chopped banana or pineapple.
In a separate blender, pulse pineapple puree and lemon juice to mix.
Transfer this mixture to a saucepan and spread evenly over the seeds, then sprinkle fruit with broken radish sprigs. Garnish with almonds and other fruit pieces with grapes.
CRAB the creamed corn flakes to serve with vegetables.