How to eat goji berries

Goji recipes


How to use goji berries in recipes?

Goji berries can be cooked like any other dried fruit, such as raisins or dried apricots. They have an acid taste and very sweet that combines with multitude of preparations, sweet and salty.

Adding goji to the dishes is enriching them with antioxidants and fiber.

Also, it is recommended to wash the goji berries with plenty of water before consuming them, to remove any pesticide or preservative residue it may contain.


Here are some recipes that can be cooked with this food:

Yogurt with goji berries recipe

It is one of the easiest ways to consume goji because of its rapid preparation. At the same time, it is a very adequate food when there are problems of intestinal flora or recurrent intestinal infections, bad digestions, etc.: Probiotics of yogurt combine with the fiber effect of Goji berries.

Photo of goji berriesPhoto of goji berries



  • Prepare in a bowl the mixture of two yogurts with a little cinnamon.
  • To make it more attractive, sprinkle cinnamon on top, add Goji berries (or lychees) and oat flakes (optional).
  • This quick, simple and nutritious recipe is an excellent breakfast, as it contains fruit (goji or lychees), cereal (oats) and dairy (yogurt). It is also a very satiating, different and attractive recipe. Ideal to accompany with an infusion.
  • It can be prepared with skimmed yogurt to make it lighter. In slimming diets it can be an ideal breakfast not to snack during the morning.

Infusion with goji berries

Infusion of goji berriesInfusion of goji berries

Goji berries can be added to infusions as a red fruit, replacing raspberries, dried blueberries or other fruits.

Its fruity flavor combines great with other herbs, such as rosemary, melissa, lemon grass,…

Go to the complete recipe

Other goji recipes

Chocolate brownie with nuts and goji berries

Salad with goji and chia berries

punto rojoMore information on goji berries

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

17 May, 2021

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