In many protected gardens around Bermuda, loquat trees are now bearing their beautiful yellow-orange fruit. Better pick them before they over-ripen … or the kiskadees beat you to it!
Loquats for Later
If you don’t have time now but want to enjoy the lucious loquat flavour that comes just once a year, pick as much of the ripe fruit as time permits, wash in a large bowl of tepid water and air dry in a colander. When they are dry – or close to it – place each piece of fruit on a parchment-paper-covered cookie sheet so that they are not touching and freeze for several hours.
Once frozen, place the individually frozen fruit in sealed containers. This way, you may pull as many individual pieces of it whenever needed.
This is a quick way to enjoy two of the best Bermuda fruits together. It packs a tasty punch and is crammed with potassium and vitamin C, so it’s a healthy way to start the day.
Of course, if you’re looking at trying this after work, you may enjoy adding a splash of rum.
2 cups loquats, washed and seeded
1/2 cup Bermuda banana, chopped
2 tbsp lemon juice, freshly squeezed
¼ tsp nutmeg, freshly ground
¼ tsp cinnamon, ground
Place all ingredients in blender or food processor and whizz until the consistency is to your liking. If you don’t want to use banana, simply replace with the same amount of ice and blend until you like the way it looks. If it’s not sweet enough, add a bit of Bermuda honey and blend.
The use of coconut flour in place of wheat flour gives those who can’t digest gluten a fair shot at this classic local dessert. If you are catering to gluten-intolerant guests, be sure to use gluten-free oats. The emphasis in this recipe is on the fruit, and if you are a lover of topping – then you may want to double the topping recipe. Best served warm with a dollop of crème fraiche or your favourite vanilla ice cream.
6 cups loquats, seeded, cleaned and quartered 2 tbsp organic coconut sugar
2 teaspoons cinnamon, ground
1 teaspoon nutmeg
Juice of one lemon
Mix together in bowl and place in lightly buttered, non-reactive baking dish (glass or ceramic)
½ cup coconut flour
½ cup old-fashioned oats
1 tsp cinnamon, ground
¼ cup organic coconut, shredded
1/3 cup organic coconut sugar
¼ teaspoon salt
½ cup butter, cold and diced
½ cup ice water
½ cup almonds, thinly sliced
In large bowl, mix dry ingredients together (except sliced almonds) before working in the butter a few pieces at a time – until it resembles coarse sand. Sprinkle a few teaspoons of water at a time over the flour mixture, tossing in an upward motion to blend. Continue adding water until the topping sticks together when pinched. Do not overwork.
Sprinkle sliced almonds over the loquats, then cover with topping – as evenly as possible.
Bake in preheated 400 degree oven until topping is golden – about 30-40 minutes.
A refreshing end to a meal – or a wonderful palate cleanser in a tasting menu, this is a simple recipe.
1 lb loquats, seeded
1 large orange, peeled and seeded
¼ cup water
1 tbsp sugar
Blend ingredients in food processor or powerful blender until nearly smooth.
Pour onto a parchment-coated sheet pan (with sides) and let freeze for 20 minutes – or until ice begins to form. Remove briefly from freezer to mix with rubber spatula. Continue process until it resembles shaved ice. Put into sealed container. Serve.
If after several days, it becomes too hard and no longer resembles ice granules, simply repeat the original process.