Persimmon with Creamy Cottage Cheese and Walnuts
Slices of persimmon pair with creamy cottage cheese and chopped nuts.
- Time
- 5 min
- Serving
- 313 kcal
- Ingredients
- ≈ $2.55
- Protein
- 13 g
Ingredients
- 1 Persimmon≈ $6.00 per kg 150 g
- 2 Soft quarkpack 200 g ≈ $2.50 100 g
- 3 Walnutspack 150 g ≈ $4.00 15 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the persimmon1, peel if needed, and slice into 1 cm wedges.
Place the soft2 cottage cheese on a serving plate.
Top with persimmon1 wedges and sprinkle with chopped walnuts3.
Serve immediately, garnish with a mint sprig if desired.
Tips
- Why it works
- Peel persimmon only if it’s astringent. Unripe fruit turns your mouth dry. Check by biting a small piece: if it’s sweet, skip peeling.
- Substitutions
- Use almonds instead of walnuts (15g) or swap cottage cheese for Greek yogurt (100g) for tangier creaminess.
- Common mistakes
- Overripe persimmon turns mushy; it should hold shape but yield slightly when pressed like a ripe avocado.
- Storing and reheating
- Eat fresh or store in an airtight container for 1 day. Reheat cottage cheese gently in a microwave (30 sec) if needed.
- Serve with
- Pair with black tea or coffee in the afternoon to balance the sweetness with bitterness.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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