Persimmon & Kiwi Layer Salad with Pomegranate-Honey Dressing
Persimmons, the beautiful, orange globes you might see dangling from branches around the Bay Area, come into season around Thanksgiving.
Fuyu persimmons, as opposed to Hachiyas, are edible out of hand. You can bite into them just like an apple, slice them for salads or fruit trays and more. Hachiyas need to soften to the point where they’re squishy to the touch, and they’re best for baked goods.
See more: Fuyu & Hachiya Persimmons…What’s the Difference?
This can be served as a started salad or as a sweet dessert. It’s a bright, flavorful way to feature fall fruits.
Persimmon & Kiwi Layer Salad with Pomegranate-Honey Dressing
This can be served as a started salad or as a sweet dessert. It’s a bright, flavorful way to feature fall fruits. Adapted from Uncommon Fruits & Vegetables by Elizabeth Schneider. Serves 4.
Ingredients
Ingredients:
- 1 large pomegranate seeded (desired yield: 1 cup arils) Watch our How To Remove Pomegranate Seeds video.
- 1 cup plain yogurt
- 1 Tbsp Honey Hole Honey Company Sage honey
- 1 Tbsp fresh lemon juice from about half a lemon
- 4 Fuyu persimmons stem removed, fruit halved and sliced into half moons
- 4 Kiwi gold or regular, peeled, halved and sliced into half moons
Instructions
- Lightly crush 2/3 cup of the arils in a bowl to extract some juice. Stir in yogurt, honey and lemon juice. Refrigerate for at least 30 minutes.
- Arrange the persimmon and kiwi slices, alternating kiwi and persimmon, on four salad plates. Drizzle the yogurt dressing over each dish and sprinkle with reserved pomegranate arils.
- Cook’s note: It’s best to eat this the day its made, though it will last in the fridge for up to 3 days
Tried this recipe?Let us know how it was!
