January is usually in South Tyrol a freezing cold month, with clear azure skies and biting airstreams from the North. You can smell in the air that the pale winter sun becomes more intense and starts melting snow. You can see indomitable flowers like calycanthus and snowdrops bloom in the snow or stubborn plants like magnolias and vines prepare fresh buds despite the frost.
Prolonged cold weather conditions weakened our body, while the festive food marathon frayed it. We are more sensitive to seasonal bugs and need a proper help to be prepared for the upcoming springtime.
Many of you could think of vitamin supplements and energy boosters. Nevertheless, why should we resort to industrial chemistry when nature and foodstuffs could provide all necessary?
I would like to suggest an appetizing breakfast cup that mixes simplicity, taste and naturalness: my persimmon and yogurt jar!
I got the idea from an unforgettable dessert my mom used to prepare during wintertime, but I made it lighter and suitable for an everyday first meal rich in nutrients, colour and flavour.
Key players are South Tyrolean seasonal fresh persimmon and organic yogurt, with a bit of honey and amaretto-crumbs. Moreover, both main ingredients are zero mile products: a healthy and sustainable choice, supporting local producers.
I am a big fan of persimmon, so I will deepen its qualities and oddities in a future dedicated post.
Ingredients (serves 4):
A couple of ripe persimmons
A 500 gr. package of organic whole milk yogurt
2 teaspoons of honey
10 amaretto biscuits
Mint leaves for decoration
The procedure is ridiculously easy and quick.
Blend the persimmon pulp into a cream, adding honey.
Roughly crack amaretto biscuits to get crumbs.
Place both ingredients into a jar or into a cup, alternating crumbs with cream.
Decorate your top layer as you prefer. I like adding mint leaves and an unbroken amaretto.
Arrange more jars at once, cover with plastic wrap and place in the fridge: you’ll have your breakfast prepared for the whole week and will save time without giving up on quality and health.
Why is this recipe a tasty and balanced choice?
Yogurt is rich in protein, calcium, riboflavin, vitamin B6 and B12, and contains lactobacilli and bifidobacteria. Lactose-intolerant individuals often tolerate yogurt better than milk or cheese.
Persimmon has high levels of dietary fiber, sodium, potassium, magnesium, calcium, iron and manganese, but low levels of copper and zinc. They also contain vitamin C and provitamin A beta-carotene.
The lightly acid taste and creamy consistence of yogurt well chimes with the sweet and fluid persimmon mash, while crumbs make contrast bringing about unexpected crunchiness and a pleasant almond aroma.
I usually build this recipe in a glass jar: I like seeing the multi-layered composition and plunge deep my spoon to reach every different flavour and texture.
Use goat’s milk yogurt to gain an unusual and lactose-free version
Try different persimmon varieties like vanilla, chocolate or black persimmon
Personalize crumbs choosing your favourite or digestive cookies
Ok, I’ll confess… while preparing the recipe shots I could not resist it and scarfed down my masterpiece!
Will you try out this recipe? Do you find it interesting?
I’d like to know your impressions or variations, let me hear from you!