The highlight of this month of April in Lebanon for us kids was getting a crate of loquats; they would be gone in a couple of days!
When I moved to Southern California in the eighties, I used to see these loquat trees everywhere; yet nobody seemed to care and the fruits would fall on the ground or make the birds happy.
Loquats have a short season; that’s why they are so special. Their taste is delicate. Same texture as a pear, but with an added tropical flavor, like a mango. They need to taste very sweet, without any hint of acidity. If they are acidic, they were picked too soon.
How to eat? Peel them and nibble at the flesh, discard the big seeds.
I found these loquats at my neighborhood middle-eastern grocery store.
In French these are called nèfles.
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