Remove the skin from the kiwis, coarsely chop the kiwis (1), mash briefly with the juice of one lemon.
Stir sugar with water in a saucepan, simmer 2 min on low heat, then cool.
Whip egg whites until stiff, mix kiwi puree and sugar syrup, stir into snow. Pour the mixture into a shallow dish, freeze, stirring occasionally.
Peel orange, fillet. Cut kiwi (2), persimmon and carambola into slices. Arrange ice cream in dumplings with fruit on plates. Dust with powdered sugar. Garnish with mint and pomegranate seeds.
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