A plague of loquats... any recipes/tips to make use of many?
The loquat tree is in overdrive this year. Any good recipes? (Especially anything that doesn't involve having to remove the skin of every single one of those little guys.)
The neighbor has a profuse lemon tree, in case anyone knows recipes that make liberal use of both loquats and lemons, also.
You may use loquats in any recipe that calls for peaches, nectarines, apricots or plums. Toss some peeled chopped pieces into a basic muffin mix, make a pie, breads and even cobblers or crisps. You just have to taste it before baking while adjusting the sugar in your recipes. I have a tree full of ripening fruit and still have jam made from last year's batch in my cupboard. You can even make fruit rolls out of them using a basic fruit roll recipe which you can find online. I love to toss them in a fruit salad with sliced bananas, blueberries, and orange slices. Good stuff, Maynard.
Just make sure to discard the seeds as they can be toxic. Make sure your dogs don't eat them whole, too.
Point of order: loquats and kumquats are most definitely NOT the same thing. Kumquats are tart tasting mini orange like citrus fruit that are eaten whole (seeds get spit out). Loquats are also eaten whole, but they are sweet and more like a stone fruit with larger woody seeds. The skins of the two fruit are also very different texturally and the trees themsleves look quite different, the loquat having bigger leaves more like a magnolia than a dwarfed orange tree.
Oops. No cooking instructions. It is pretty obvious but cut up the fruit and saute the onion, garlic and ginger along with the spices for a while (maybe start the onions first on a low heat to carmelize them). Then mix it all together and cook for a while. Can like you would any other medium acidity product. Or, just put it jars and keep it in the fridge. Should last a while. Makes a nice gift.
When I was at my in-laws' house on Easter, I noticed the loquat tree fruiting, but it's still early for us. A couple of years ago at the end of May, I had the same "problem" as you and posed a similar query to the board (link below). Got some very helpful responses and links to recipes, but in the end, I ended up eating most out of hand. Enjoy your loquats, and let us know if you make anything interesting!
re: Carb Lover
Well, I tried a mini recipe that went well... sort of a quick loquat preserves. I put about four loquats cut in half in a pan of boiling water (to cover them), I let them boil for a few or several minutes, to evaporate the water, then watched them so as not to burn. When almost dry I took them off the burner, mashed them with a fork, pulled out the peel (which was easy), tossed in some sugar, stirred and put it back on simmer, stirring until it was kind of a thin preserves consistency. Then I took it off the burner, put the 2 tablespoons or so resulting into a teeny sauce dish, stuck that in the freezer to cool for a few minutes, and made and buttered some toast. Slathered said loquat preserves on same. Brought half a piece to husband, who's horribly picky and declared it "really good" - and I ate the other half. Very nice taste, really easy to do. Tasted better than fancy-store preserves I've had. Now would love to incorporate alcohol into this somehow.
I have had a lot of citrus the past few years (kumquats and key limes). I made some pretty nice infused vodka with the kumquats last year. Which is pretty much just a bunch of cut up fruit and vodka allowed to work their mutual magic then sweetened and served over ice. I also made a bunch of chutmey. It was well recieved:
Kumquat and Carmalized Sweet Onion Chutney
2 lbs kumquats
1 large sweet onion, chopped
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced ginger
1/4 cup dry sherry
3/4 cup white vinegar
3/4 cup brown sugar
2 teaspoons salt
1 1/2 tablespoons cumin seed
1 1/2 tablespoons pepper melange
1 teaspoon mustard seed
5 picked thai chilis
1 tablespoon tamarind paste
1 cup water
1/4 cup sweet mirin
2 tablespoons corn oil