Saturday, May 12, 2012

Fruit salsa with loquats

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Fresh loquat salsa pairs beautifully with grilled chicken or pork

I spent this week peeling and seeding loquats. Pounds and pounds of loquats. My friends with loquat trees always call in May. I'm a New York girl who still can't believe food grows on trees. They know I won't say no to ripe loquats, and they know I'll put them to good use.

Loquats grow prolifically in southern California on large trees with dark-green glossy leaves. They look like orange testicles (well, they do!) and taste like plums crossed with roses. They don't travel well, so if they don't grow in your area you may never see one. Come visit me in May. I'll hook you up.

Ripe loquats don't last long once they're picked

This week I made quarts of loquat jam, which I stir into coconut rice pudding. I topped loquats with buttery oats and brown sugar and baked a loquat crumble fit for royalty. And one night I grilled chicken and made a divine loquat salsa.

I use the same formula for all my fresh salsas: fruit, onions, cilantro, lime, salt. The fruit determines the character of the salsa. Loquats are sweet and tangy, making this salsa the perfect match for grilled meat.

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Fruit salsa with loquats
Ripe loquats make a refreshing and exotic salsa, but you can use this same formula with any fruit (or tomatoes). Serve with grilled chicken or pork tenderloin.
Ingredients
  • 20 large or 30 small ripe loquats
  • 1/2 medium red onion, finely chopped
  • 4 stalks green onion, finely chopped
  • 2 Tbsp fresh lime juice (1 large lime)
  • 1/8 tsp salt, or to taste
  • 1/2 cup fresh cilantro, chopped
Instructions
Wash the loquats well. Break one loquat in half by sticking your thumbs down into the middle from the stem end and pulling apart. Use your thumb to scoop out the seeds and pinch off the flower end. Peel the skin from the flesh - it should come away easily. Place the flesh on a cutting board and repeat with the rest of the loquats. Chop the loquat flesh with a large knife and put it in a bowl. Be forewarned: Preparing loquats is a labor of love. It's not quick.Add the red and green onions, lime juice, salt and cilantro, and mix well. Let sit 30 minutes before serving to allow the flavors to meld.
Details
Prep time: Cook time: Total time: Yield: approximately 2 cups

2 comments:

Shawn @ I Wash...You Dry said...

I have never had a loquat before, but that does sound like one tasty recipe!

Sippity Sup said...

I associate loquats with Los Angeles. This time of year the mushy yellow pulp makes the streets slippery at every blind curve in the hills. I can just see my obituary now. "Loquat Wipe-Out Kills Obsessive Food Blogger" (At least he went smiling). XOGREG

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