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Here’s a simple breakfast or dessert recipe for winter: Yoghurt with Persimmon and Cardamom. In this recipe, I have used the persimmon in two forms: in compote and as is, cut into pieces. The taste of cardamom blends perfectly with the sweetness of persimmon.
The persimmon is one of the few fruits, beyond citrus fruits, that is in season in winter and they are also rich in vitamins and minerals, so enjoy!
The ingredients of the recipe
For this recipe, you only need a few ingredients.
- Persimmon: For this recipe, I count one persimmon for two people. I chose the Spanish variety of Kaki Ribera del Xúquer, protected by a Denomination of Origin. It is the cream of the cream allowed persimmons! I’ll tell you more below.
- Yogurt: I chose a 10% fat Greek yogurt for a smoother texture but you can also choose regular yogurt.
- Cardamom: Cardamom goes great with persimmon because it gives a floral and lemony note. I chose whole cardamom seeds that I then hulled and ground to a powder using a mortar and pestle. Of course, if you want to save time, you can choose already ground cardamom powder.
- Granola: For this recipe, I used my homemade Almond, Cashew and Peanut Granola. I make it regularly as I love it as a topping for my breakfast bowls. If you don’t have time to make your own, you can buy ready-made granola.
- Lemon: Lemon adds a bit of acidity to the persimmon compote and also helps to preserve it.
- Honey: I like to sweeten my yogurt with honey because it’s healthier than regular white sugar and adds a delicious flavor as well.
- Vanilla: I added a little vanilla powder to the persimmon compote and yogurt to add a note of sweetness. The persimmon, cardamom and vanilla combo works great!
Find the exact quantities in the recipe card.
All about the Kaki Ribera del Xúquer
The Ribera del Xúquer persimmon or kaki, as its name suggests, comes from the Spanish region Ribera del Xúquer, located south of Valencia in Spain.
This kind of persimmon is characterized by its bright orange color, which turns almost red and shiny when the persimmons ripen. Its flesh is initially rather firm and becomes almost creamy when the fruit is fully ripe.
Brownish spots on the surface are not a sign of aging. They appear naturally when leaves or branches rub against the surface and do not affect the quality of the fruit.
The great thing about the persimmon is that it is seedless! This is super convenient ifor cooking, like in this quick compote recipe where I can blend the fruit as is.
How to make this Yogurt with Persimmon and Cardamom?
First, I start by mixing the yogurt with a little honey,vanilla extract and cardamom. If you are using whole cardamom seeds, first open them with a knife, then remove the black part and grind them with a mortar and pestle.
Then I cut the tail off the persimmon and roughly slice it, leaving the skin on. The skin of the persimmon is edible and you won’t taste it, once the fruit is mixed. I then blend the persimmon, adding a little vanilla extract, cardamom and lemon juice. I get a kind of compote or jam without added sugar.
Finally, I place the yogurt in a bowl and add the persimmon compote with cardamom, a few pieces of fresh persimmon and finish with my homemade granola. For a more elegant version, you can present this recipe in pretty glasses or verrines.
Don’t hesitate to leave me a comment, it always makes me very happy!
Yoghurt with Persimmon and Cardamom
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- Mix the yogurt with half the honey (1 tablespoon), half the cardamom (1 teaspoon) and the vanilla extract.
- Cut off the end of the persimmons and roughly chop one of the persimmons, leaving the skin on. Put it in a blender and add the remaining honey and cardamom. Add a little vanilla extract and the lemon juice. Blend well until you have a compote.
- Cut the other persimmon into nice slices and then into quarters.
- In a bowl or pretty glass, pour the yogurt, the persimmon compote, a few pieces of fresh persimmon and the granola. Finish with a pinch of cardamom.