Loquats (Eriobotrya japonica) grow all across the Adelaide Plains. There is a giant old loquat tree around the corner from me on a vacant block that fruits profusely each year. The birds don’t seem too interested in the fruit and either do the passers by. Loquats are best eaten straight off the tree warmed by the sun. They have large seeds and not a great deal of flesh which I suspect turns people off collecting the fruit. The flesh of the fruit is pretty delicious with some describing it as a cross between a mango and a peach. I think it just tastes like a loquat and not like any other fruit. The flavour is more delicate with the skin peeled off.
I made a batch of jam and some loquat fruit leather with this lot. Other ways to preserve would be drying the halves like dried apricots or making a delicate loquat jelly. I also read that loquat leaves have medicinal properties and can be made into tea. While the loquats are supposed to be high in pectin, this time I used shop bought pectin to make sure the jam set. The loquats are quite sweet already and only need a ratio of 1 part loquat to 1/2 part sugar for the jam. Pick the fruit when yellow (orange seems overripe to me) and add in some underripe loquats to up the pectin levels if not using added pectin.
1.6 kgs of deseeded loquats
800 gms sugar
juice of one lemon
Add all ingredients to a heavy based pot. Stir regularly, bring to a boil and then a rolling simmer. Cook for 1 hour. Blend with a stick blender if you want a smother texture. Put into sterilised jars and give a hot bath for 15 minutes.
1.5 kgs of deseeded loquats
juice of one lemon
splash of water
Add all the ingredients to a heavy set pot, cook on medium heat for 5 mins to allow for some of the juices to release. Then get a stick blender to puree the fruit. Place mix on baking sheets on the dehydrator trays and spread evenly. Dry for 7 hours at 70C until dry to touch.