Loquats

[Ron Whitfield]

Listened to NPR's The Splendid Kitchen this morning and again someone brought up these delictible little apricot-ish texture but unique tasting fruits which have tart to sweet flavors and may have come from the Persian locales originally but were frequent in my So. Cal hood where we ate them til passout. The show gave a few uses but we never got further than the front porch with them. You?

[scrivener]

Re: Loquats

I sterilize an empty mayonnaise jar, dry it out, then slice the loquats very thinly, layering them in the jar with sugar (sugar in the raw or regular white sugar; both work well), cramming as many layers in there as I can, then screwing the lid on and leaving it in the fridge for a few weeks (I've been told that the fridge step isn't necessary).

What you get is similar to that citroen tea you can get at Korean markets. Put a few spoonfuls into a glass, add cold water and ice, and stir, and you have an iced infusion that's wonderfully tasty and refreshing. And you can eat the sliced fruit too, once it's done its job flavoring the water.

You can do the same thing with hot water and get a nice hot infusion. Not refreshing, but soothing and delicious in a different way.

[Ron Whitfield]

Re: Loquats

Yer killing me! Where's a tree on Oahu?! I'm obsessed now, I need, omg.