There are many reasons why springtime is my favorite season of the year. But one of them is definitely loquats.
If you’ve never heard of this little fruit, I’m sure you’re not alone. They are not sold commercially pretty much anywhere in the United States. In fact, this LA Times article has a fascinating story about what is believed to be the only commercial planting of loquats in the US (located right near me in Malibu, California). Apparently they can sometimes be found in farmer’s markets, but I’ve never seen them.
In our neighborhood, they grow EVERYWHERE. The streets are littered with them. They only grow and ripen a few weeks each year, but in April, it’s basically raining loquats in Southern California. They’re surprisingly common all over the world, despite being very under-the-radar. They originated in China, where they are sold still on the branch, tied with decorative string. In Japan, they are prized, and sold in white boxes like candy or jewels. And they are popular in Italy and Australia as well.
But, they spoil very easily, and oftentimes the “best” fruit looks dented and bruised—that actually makes it sweeter! But also less appealing in a supermarket.
I had never heard of them or tasted one until moving to Southern California, but now it is one of my most special yearly traditions to pick a harvest of ripe loquats and bake a crumble every spring.
This past week, that’s exactly what I did. I’m on such a happy high from eating these delicious gems, which taste like a mix between plums, apricots, cherries, and peaches. Today I want to share my recipe with you—and you might be surprised to find that they grow near you! I loved reading this article from one of my mom’s favorite magazines, Garden & Gun, about all of the places they can be found in the American South.
This is the loquat recipe I’ve used the past couple of years, and I have to say it is absolutely delicious. 10/10! Adapted from Allrecipes.com.
Ingredients:
~8 cups fresh loquats, de-seeded and cut in half (skins still on)
Juice of 2 lemons
1 cup sugar
1/4 cup cornstarch
1 cup all-purpose flour (I actually used type 00 flour this year because I was out of regular, and it was still delicious… this is a very forgiving recipe)
1 cup packed light brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Small pinch of table salt
7 tablespoons butter, very cold, and cut into pieces or grated
First, you pick your loquats, if you are lucky enough to live near a tree.
Second, wash, de-seed, and cut up the loquats.
Each loquat has large, glossy seeds in the middle—around 1 -3 seeds per loquat. Apparently there are some seedless varieties, but that is not the kind that grow near me.
Third, pre-heat the oven to 400 degrees F.
Fourth, toss the cut and cleaned loquats with the juice of 2 lemons.
Fifth, transfer the loquats to a large pot/saucepan on medium-low heat and simmer for about 15 minutes, until they become really juicy and start to break down. Stir often.
Sixth, whisk together the cup of sugar and 1/4 cup of cornstarch, then add it into the simmering loquats. Stir until combined and simmer for a couple minutes—this will start to get thick like pie filling!
Seventh, heat a cast-iron pan (empty) in the 400 degree oven for about 5 minutes. Take the cast iron out, add the loquat filling.
Eighth, mix together the rest of the ingredients: flour, brown sugar, cinnamon, vanilla, salt, and cold butter in small pieces. Combine thoroughly with a pastry cutter or your hands until the mixture resembles coarse, wet sand.
Ninth, cover the loquat filling evenly with the brown sugar mixture and then put the cast iron pan back in the oven.
Tenth, bake for about 25 minutes until bubbling and golden.
Let cool for about 20 minutes, but serve while still warm. Recommended: vanilla ice cream on the side!
Omg, writing this post makes me sad that my loquat crumble is all gone. It’s the most special dessert of the whole year, because (a) it’s so delicious, but also most critically (b) it can only be made in a very tiny window in April each year.
I love slowing down and making my life special by marking the changing of the seasons with rituals and traditions like this. The loquat crumble is incredibly special in our little family, and making it helps me feel connected to the earth around me. So wild to think that all of the fruit (lemons included) grew within walking distance of my house! I love living in Southern California so much.
If you can get access to loquats, I hope this post gives you some inspiration to try them if you haven’t already! In the future, I would also love to try making loquat jam and loquat cocktails.