When I came to live in Spain, I never heard of Loquat fruit or Nispero as it’s called here in Spain. My first encounter with this fruit was buying a jar of Loquat jam at a farmer’s market here in Southern Spain. I was surprised by it’s taste. Sweet and tangy were the first words that came to mind. Then I started noticing the loquat trees here in the area. Green trees with their yellow orange small fruits. I was intrigued.
Then last week I received a whole basket full of Loquats from my landlord. I was wondering what to do with them, and I knew I had to do it quickly as they rot overnight. First I made a few batches of Loquat jam. It tasted wonderful!. The next day I made some delicious Loquat Onion Chutney, which was even better!. Whatever you make from loquats, keep in mind it is quite a job peeling and take the stones out of the fruit. But I tell you one thing: it’s definitely worthwhile.
Here is the delicious Loquat Onion Chutney recipe:
1 tablespoon oil
½ teaspoons cumin
1 teaspoon mustard seeds
1 teaspoon curry powder
10 loquats, peeled, pitted, and roughly chopped
½ large onion, chopped
1 small red chili, thinly sliced (add more or less depending on preference)
½ cups apple cider vinegar
2 tablespoons sugar
Heat the oil in a small pot and add the cumin, mustard seeds, and curry powder. Toast, stirring often, 1 minute, or until the mustard seeds start to pop. Add the onion and sauté until tender. Add the loquats and bring to a simmer. Stir in the vinegar, sugar, chili, and salt and simmer, uncovered, about 30 minutes, or until liquid is mostly absorbed and mixture is syrupy. Allow to cool and refrigerate until ready to use. Or preserve.
It is particularly good with manchego cheese, chicken or meat and with Indian samosas.
Recipe credit: Studio 52