Upcountry is the perfect growing climate for a wide variety of plants, including fruits from different parts of the world. I first came across loquat here on Maui, and became curious about its origins. After tasting the fruit right off the tree and freshly washed, I wanted to know more about the loquat and get some ideas for using it in recipes.
The loquat evergreen shrub or tree (Eriobotrya Japonica) is native to China and is thought to have been introduced to Hawaii as early as the 1780’s. Loquats are subtropical trees that do well in elevations from 1,000-5,000 feet. Flowering in autumn or early winter, the fruit ripens in the spring and summer. Loquat grows in clusters of small, rounded fruit with a thin, orange-yellow skin.
Loquats are high in fiber as well as vitamin A, potassium, and manganese. Their sweet, tangy flavor is described as a mix of peach, citrus and mango. To me, they taste like a very mild pear with hints of apricot and citrus. The seeds are large and easily removed. There can be anywhere from one to four seeds in each fruit. The skin is soft and edible.
Loquats can be used to make jams, jellies, pies, and chutneys. I decided to try them in a salsa, improvising this quick recipe:
12 ripe loquats (pitted and diced)
1/2 medium yellow onion (diced)
juice from 1/2 lemon
salt and pepper to taste
I like to keep mine simple, but this salsa could be punched up with some added diced tomato, cilantro, or hot peppers. This easy recipe goes great with fish, served here with whole grilled opakapaka snapper.
Loquats are a versatile fruit with a unique flavor that works well in sweet and savory dishes. They’re also a tasty snack picked fresh from the tree. Check them out while they’re in season.