The tree outside my bedroom window is a fruit-laden loquat tree. Blish mentioned that we should harvest them and make something. So we did!
We ordered some canning jars and found a recipe for loquat salsa & loquat chutney. Loquats taste a little like apricots and are the size of large cherries (with big seeds inside.) Since it was mothers day, we made some fun labels and gave our treats as gifts. Fun experiment, but I don’t think I will add “canning” to my list of hobbies.
2 T green onion( chopped)
1⁄2 bell pepper
2 T cilantro(chopped)
1 lime juice
Wash the Loquats, pit the seeds and chop the fruit. Chop the green onion, jalapeño, tomato, bell pepper, and cilantro and bring together in a bowl after squeezing in some lemon juice. Add a dash of salt and pepper and serve. It’s a colorful, fresh and exotic salsa. It goes very well with baked fish similarly like the mango salsa.
1.43 lb loquats (after removing stones)
4 large apples
0.66 lb dried apricots
0.18 lb gingerroot
4 tablespoons mustard seeds
1.10 lb raw sugar
3 1/4 cup cider vinegar
2 teaspoons salt
2 teaspoons crushed chilies
Change Measurements: US | Metric
Prep Time: 1 hr
Total Time: 2 1/2 hrs
1 Trim the stem and flower end of the loquats. Remove the stones and any membrane between the stones. The loquats brown a little on the cut edges but regain their colour when cooked. Loquats do not need to be peeled.
2 Peel and cube the apples.
3 Cut the apricots into strips.
4 Peel and cut the ginger into julienne strips.
5 Crush some of the mustard seeds to release the flavour but leave the majority whole.
6 Put all the ingredients into a large pan and bring to the boil. Simmer for about an hour and a half until the apple is cooked to a pulp. Stir occasionally so that it doesn?t stick to the bottom of the pan.
7 Heat some clean jars in a hot oven to sterilise them.
8 Pour the hot chutney into hot jars. Put the lid on while still hot.
9 Store in a cool dry place for up to 9 months.
10 Opened jars should be kept in the fridge.