1 large pomegranate, seeded, or 1 cup seeds
1 cup plain yogurt
About 1 tbsp. honey
About 1 tbsp. lemon juice
4 small Fuyu Persimmons, ripe
4 kiwis, peeled, halved lengthwise, then sliced crosswise

For dressing, lightly crush 2/3 cup pomegranate seeds in a bowl to extract some juice. Stir
in yogurt, honey, and lemon juice to taste. Refrigerate for 1/2 hour or longer. Cut out leaf
base from the persimmons, then halve fruits lengthwise. With a sharp paring knife, gently
cut into the flesh as close to the skin as possible to peel. (Alternatively, if you have jelly-soft
persimmons, you may have to first cut the fruit into lengthwise-slices, then delicately pare
off the skin from each slice.) Gently cut into slices.

Arrange persimmon and kiwi slices on 4 salad plates. Drizzle dressing over each, then
sprinkle reserved 1/3 cup pomegranate seeds over all. Makes 4 servings.