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Sliced Fuyu persimmons

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.
Prep Time 15 minutes
Chill time 30 minutes
Course Salad
Servings 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
Keyword Fuyu Persimmons
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