It’s May and my loquat tree is bearing fruit.
Every year I lose the game of harvesting the ripened fruit before the birds get to it. The photo shows one of the fruits the birds got to – revealing the inner seeds.
Don’t get me wrong; I don’t mind the fruit feeding the abundance of birds my yard attracts. I like birds and I regularly put out seeds for them. However, I love the taste of loquat and want to have some for myself!
Loquat is similar to an apricot in both fruit and skin texture, but with a milder flavor that’s unique, but sort of like a mild peach crossed with a pear. It is in the Rossacaea (rose) family and is native to south central China, but also commonly found in Japan, Korea, the Philippines and Sri Lanka. More info about loquat can be found here: www.crfg.org
Back to the birds … this year, I claimed victory! I was able to harvest enough fruit that the birds hadn’t destroyed to have fresh fruit to eat and experiment with a batch of salad dressing. We decided the somewhat citrus-tasting vinaigrette was a keeper, so here is my recipe:
Loquat Vinaigrette Dressing
1/2 lb fresh loquats, (about 1-1/4 cups)
1/4 cup white wine vinegar
1/4 cup organic extra-virgin olive oil
1/2 tsp dijon mustard
1/2 tsp oregano
1/8 tsp. Himalayan pink sea salt
Fresh-cracked black pepper – to taste
- Wash & cut loquats in half; remove seeds and inner “skin” around the seed.
- Use top of scrubbed, clean fingernails to push the fruit off the outer skin. Discard skins.
- Put in food processor with other ingredients and blend well.
Store in the fridge for up to 2 weeks. [Yields: a bit more than 3/4 cup]
There are recipes online for loquat dressing, but they have a complicated process of removing all pulp and just using the juice. As such, they are throwing out almost all the fiber (leaving only a half-gram per serving). My version retains all the fiber, which produces a thicker, coarser dressing with much more fiber (most of us need it!), but once on a salad (or as a chicken marinade) that thicker consistency is just fine.