Salad Of Pomegranates, Persimmons, And Kiwis 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.
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