Salad of Pomegranates, Persimmons, and Kiwis

Name: Salad of Pomegranates, Persimmons, and Kiwis
Yield: 4 servings
Cuisine: American
Ingredients: 1 large pomegranate, seeded (see Preparation), or 1 cup seeds; 1 large pomegranate, seeded (see Preparation), or 1 cup seeds; 1 cup yogurt; About 1 tablespoon honey; About 1 tablespoon lemon juice; 4 small ripe persimmons (Fuyu variety does well here); 4 kiwis, peeled, halved lengthwise, then sliced crosswise

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Serve this exquisitely gaudy concoction to take the place of both fruit and salad courses, after a rich meal. Or offer it as the opening course for an unusual fall meal.

Ingredients

1 large pomegranate, seeded (see Preparation), or 1 cup seeds
1

Americas
Middle East
Asia
Europe
United States
China
Iran
Greece
Spain
Italy
Persia
Central America
South America
Mediterranean
Vegetarian
Gluten-free
Winter

Method

Lightly crush ⅔ cup pomegranate seeds in a bowl to extract some juice. Stir in yogurt and honey and lemon juice to taste. Refrigerate for ½ hour or longer.
Cut out leaf base from the persimmons, then halve fruits lengthwise. With a sharp paring knife gently cut into th