Much to Make With Loquats, a Little Respected Fruit
It’s spring in Southern California, and our backyard fruit trees have run riot. Golden yellow loquats the size of my child’s fist hang heavily from two trees, and oranges left over from the winter crop spectacularly cover a 30-foot tree shading my daughter’s playhouse. Our yard looks like a postcard trumpeting the glories of Los Angeles suburbia, circa 1923.
But as with any paradise there’s a dark side. This year, the dark side comes from the loquats. I don’t know what to do with them.
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There are so many loquats that our yard has become a hazard. Fully-ripe loquats drop from our trees every five minutes, and as my daughters play in the yard, they grind the soft yellow orbs messily into the lawn and walkway. Still more are up there, some as high as 40 feet, way beyond the reach of our ladder and picking tool. They’ve become a feast for the flocks of squawking, screaming wild parrots in our neighborhood.
These are another holdover from the 1920’s “California is Paradise” meme. Some of the wild parrots are said to be runaways from the estate of Lucky Baldwin, and the creatures tear the loquats to bits, scattering the seeds and skins across our back yard to mix with the rotting ones.
We have two loquat trees that dominate our backyard, each with slightly different variety of fruit. When we first moved to this house, I had no idea what loquats were and wasn’t even sure they were edible. For several weeks we raked them into huge messy piles and shoved them into the recycling bin. But I couldn’t stand to see this bounty left to rot, so I started asking questions about this small, fleshy yellow fruit. I discovered that loquats are not only edible, they’re downright delicious. My youngest daughter became obsessed with loquats when she was just a year old and ate her weight in loquats that first season.
Don’t sweat the seeds
Over the past few years, I have turned our loquats into loquat cobbler, loquat butter and loquat leather, with varying degrees of success. The biggest problem with loquats is their incredible seed-to-flesh ratio. Each loquat contains one to six large seeds, which means that you get almost as much seed as you do edible flesh in each loquat.
When I first starting researching loquats, I’d read that the seeds were poisonous. Filled with arsenic, and possibly cyanide. The websites were not clear. But like any paranoid mother, I worried that my children might eat them and fall into a temporary coma, just like an unnamed child I’d read about online. Although we’d been eating loquats for several years without incident, I decided to put my fears to rest once and for all by checking with an expert.
I put in a call to professor Jules Janick, director of the Indiana Center for New Crops and Plant Products at Purdue University. He’s not only the co-editor of “The Encyclopedia of Fruits and Nuts,” he is also a kind and understanding voice of reason. Janick told me that loquat seeds are indeed toxic, but then so are the seeds of apples and pears. To put things into perspective, Janick said, “If you ate 3 pounds of them, then it might be a problem.” He also reminded me that the bitterness of the seeds would stop someone from eating them pretty quickly. I realized that my daughter was at far greater risk for choking on a loquat seed than being poisoned by its chemical components.
Backyard loquat adventure
With this in mind, on an April afternoon, I took my loquat-loving youngest daughter to the back yard to begin Loquat Harvest 2013. We planned to fill my daughter’s toy wagon with enough fruit to make loquat leather, but we were quickly distracted by the fun of the collection process. We examined huge spider webs woven between the tree’s broad leaves. We ducked our heads from a torrent of loquat hail that rained down on us as I used our fruit picker to reach an especially high cluster of fruit. But we stopped in our tracks when we discovered a tiny hummingbird’s nest attached to a small wavering branch of our loquat tree. All thoughts of loquat leather disappeared and we marveled at this tiny treasure.
Our loquat tree was not only a source of food for humans and birds alike, it was a home. Our loquat trees now feel like an integral part of our own home, one that we happily share with our feathered friends.
I’m still experimenting with new ways to use the backyard bounty, without creating more work than necessary. The simplest approach is to just eat the fruit straight from the tree, spitting out the seeds, of course. But that’s a LOT of loquats to eat.
Our future is sure to be full of new loquat-laced dishes including loquat jelly, loquat chutney and loquat-chicken tagine. Maybe even a batch of loquat ice cream. But even as my family members stuff themselves with loquats, I think that the bounty of Southern California may simply be too much to keep up with.
I may have to ignore much of the fruit of the loquat this year.
And the real beneficiaries, the screaming, squawking, fat and happy parrots.
8 cups seeded loquat halves (approximately 9 to 10 cups of whole, ripe fruit depending on size)
2 cups applesauce (store-bought is fine)
1 teaspoon ground cinnamon
1. Wash loquats and remove any blemishes and remaining brown bits from stem and blossom ends. Be sure to use ripe loquats, which are softer, sweeter and less acidic than unripe loquats.
2. Cut loquats in half. Scoop out the seeds and white membrane inside the pulpy yellow flesh. Don’t bother to peel them.
3. Make two batches of loquat-apple purée by adding 4 cups of loquat halves, 1 cup of applesauce and ½ teaspoon of cinnamon into blender or food processor. Process until smooth. (The blender does a slightly better job on breaking down the peels than the food processor, but either will work.) Repeat with second half of ingredients.
4. Place a solid tray liner, usually called a fruit roll sheet or non-stick dehydrator sheet, on top of your dehydrator tray.
5. Spread a layer of loquat-apple purée, about ¼-inch thick, onto the solid tray liner. The fruit leather will have a more uniform thickness if you spread the puree slightly thicker around the edges. Be sure to follow instructions for your dehydrator. Some suggest brushing the tray with a thin layer of vegetable oil to the tray liner before adding fruit purée.
6. Place the tray (or multiple trays if you have them) into the dehydrator and dehydrate at 135 F for 4 to 8 hours, until the fruit leather is translucent and can be easily peeled from the tray without falling apart. It may still feel a bit sticky to the touch, especially in the middle.
7. Cut into strips and roll. Keep in a closed container or bag until ready to eat.
Picking loquats. Credit: Susan Lutz