From: Wayne Van Akin, Director of Operations, Crowne Plaza Concord, Vineyards Chop House, Concord, CA. Yield: 8 servings.
3 fresh Chilean kiwi, peeled and diced ¼-½"
1 pint fresh Chilean blueberries
3 Chilean persimmon or fresh peaches, peeled, cored, diced ¼"
4 cups organic vanilla yogurt, whipped with 2 oz. organic honey and ½ oz. fresh lime juice