Recipe: Loquat sauce a versatile topping
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Among the first stone fruit of summer, loquats can be used like peaches. (Photos: Debbie Arrington |
The first loquats I ever ate grew on a mystery tree that sprouted in the back of our Long Beach yard. (I assumed it was planted by birds.)
The fast-growing tree had interesting, textured foliage, making it a handsome volunteer. The roundish yellow fruit were a bonus.
But what to do with them? First, remember loquats have nothing to do with kumquats. Think peach, not citrus.
Loquats seem to be all big brown seeds, wrapped in juicy fruit. The flesh is tangy, almost tart, until fully ripe when loquats become honey sweet.
Nicknamed Japanese plum, the loquat has been cultivated in Japan for more than a thousand years. Native to China, it’s also very popular in Korea, India and Pakistan. Loquat comes in several varieties, most 1 to 2 inches long and born in clusters. The skin may be smooth or downy, yellow or orange or blushed with red. The flesh ranges from creamy white to apricot orange.
Loquats are among the first stone fruit of spring, but they have a big head start. With fragrant white flowers, the trees bloom in October or November. If the winter is mild, the loquats ripen in April and May.
Loquats have a tropical taste; part peach, citrus and mango. Such a combination is worth the effort it takes to peel and seed these small fruit.
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Loquat sauce goes equally well in sweet or savory dishes. |
As for what to do with them, loquats can substitute for peaches in a wide range of recipes. But I think they’re best when their individuality is allowed to stand out, complementing that sweet-tart tropical taste.
This sauce is equally at home on top of pork tenderloin or vanilla ice cream. It also works well with grilled chicken, roast duck or flan.
Experiment with spices. For savory dishes, add ¼ teaspoon of red chili flakes or ground ginger along with the jelly.
Also, try substituting ½ cup fresh strawberries for half the sliced loquats, then use strawberry jam as the sweetener; a very good combination with grilled pork or pound cake.
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The big seeds are a distinguishing feature of loquats. |
Quick loquat sauce
Makes about 1 cup
Ingredients:
1 cup loquats, peeled, seeded and sliced
Juice of ½ orange (about ¼ cup)
2 tablespoons butter
2 tablespoons pear jelly, strawberry jam or orange marmalade
Instructions :
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Once the ingredients are in the pan, the sauce goes quickly. |
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Garden Checklist for week of Feb. 2
During this stormy week, let the rain soak in while making plans for all the things you’re going to plant soon:
* During rainy weather, turn off the sprinklers. After a good soaking from winter storms, lawns can go at least a week without sprinklers, according to irrigation experts. For an average California home, that week off from watering can save 800 gallons.
* February serves as a wake-up call to gardeners. This month, you can transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.
* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.
* Transplant cabbage and its close cousins – broccoli, kale and Brussels sprouts – as well as lettuce (both loose leaf and head).
* Indoors, start peppers, tomatoes and eggplant from seed.
* Plant artichokes, asparagus and horseradish from root divisions.
* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.
* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.
* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.
* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.