Healthy dessert recipe: Kaki to kurimii yagi chizu (Whipped goat cheese with persimmon & blackberries)

Persimmons are one of the most popular autumn fruits in Japan and commonly available both in fresh and dried forms, though the latter is closer to half-dried with lots of moisture left. Also, the leaves of persimmon tree are used in cooking, as a wrap for sushi and to make an herbal tea. The leaves are believed to have a hypoglycemic effect.

There are many reasons to love the persimmons, beyond its lovely sweetness; its orange color signifies that persimmons are rich in natural carotenoids, like beta-carotene and zeaxanthin. Tomatoes are well-known for lycopene, but other fruits such as persimmons are also a decent source. 100 g of persimmon on average contains 0.7 g of this powerful antioxidant.

Though often eaten as they are, persimmon can be a great ingredient for a naturally delicious, healthy dessert. Try this easy recipe when you can find ripe persimmons in the store!

Serves: 2 – 3


150 g Fresh soft goat cheese, such as Chavroux. Let it be in a room temperature for an hour before use

1 Medium persimmon, peeled and cut into 2 cm cubes

100 g Fresh blackberries, washed

2 Tbs Raw honey

A pinch of vanilla powder

Toasted hazelnuts, finely chopped

Cooking steps:

1. In a medium bowl, whip the goat cheese, the honey, and the vanilla powder until smooth and fluffy

2. Place the half of the cheese mix equally into the serving glasses. Then place equal amount of the persimmon cubes and blackberries in each glass

3. Cover the fruits with the rest of the cheese mix, dividing it into an equal portion for each glass. Decorate with toasted hazelnuts

Bon appetit!

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