BEATING THE BIRDS TO THE LOQUATS

 

Loquats are not quite ripe.

The fruits on the loquat tree have turned from green to yellow. They’re not quite ripe, though. They need to be as orange as an apricot to be really sweet. Besides the color of their skins, I’ll know they’re ripe because the birds will beat me to them! 

Loquats (Eriobotry japonica) are called nísperos in Spanish. The egg-shaped fruit ripens in the spring, much earlier than apricots. The trees grow in subtropical climes along the south and east coastlines of Spain. Loquats grown in Alicante province have a protected quality denomination, Nísperos de Callosa d’en Sarrià.

Loquats are easy to peel—just cut off the stem end and strip back the skin. In the center are dark, knobby seeds (from one to five, but averaging three). Once ripe, the fruit is sweet, somewhat like a spicy pear in taste. The flesh is firm but juicy.

The loquats I picked early are juicy but more sour than sweet. They are just right in a sprightly spring salad. The combination of fruit with smoked ham (or smoked turkey) plus cheese will work just as well once the fruit is fully ripe. Use more or less lemon juice/honey in the vinaigrette to balance the flavors.

Sliced loquats, diced ham, and cheese make a sprightly spring salad.

Spring Salad with Loquats and Spinach

Ensalada de Primavera con Nísperos y Espinacas

Peel loquats, remove seeds. 

2-3 servings.

2-3 loquats (5 ounces)

4 tablespoons lemon juice

½ teaspoon Dijon mustard

½ -1 teaspoon honey

½ teaspoon salt

3 tablespoons extra virgin olive oil

2 teaspoons chopped fresh tarragon or basil

1 cup (3 ½ ounces) diced smoked ham

½ cup (2 ounces) diced mozzarella or fresh goat cheese

¼ cup slivered red bell pepper

1 ½ cups baby spinach leaves

Chopped pistachios

Chopped green onion

Peel the loquats. Cut them in half and remove the black seeds. Slice them into a bowl. Sprinkle them with 1 tablespoon of the lemon juice.

In a small bowl combine the mustard, honey, salt, and 3 tablespoons of lemon juice. Whisk in the oil and the chopped herbs. 

Add the ham, cheese, and red pepper to the sliced loquats. Add half of the dressing and mix well. (The salad can be prepared up to this point and left to macerate 1 or 2 hours.)

When ready to serve the salad, place the spinach in another bowl and toss with remaining dressing. 

Divide the spinach between two or three salad plates. Spoon the loquat-ham-cheese onto the spinach. Scatter with pistachios and chopped onion.

More loquat lore: Loquat Mousse.