Loquat I Made!!!

Loquats. What the heck do I do with these things?!?

A few things irritate me in life; mass text messages, bad drivers,  and the uninvited Possum that has taken residence in our back yard. She parties all night feeding off of the fruit and anything else she chooses from our garden. So I'd had enough and decided if she was going to enjoy all of our fruit, by damned we will too.   Loquats are, and have always been a head scratcher for me so I decided being the experimental kitchen witch that I am, I was going to concoct something tasty with these bountiful beauties. If I could describe a loquat I would say it's as if a peach, lychee, mango, and a lemon had a baby... but weirder than that.  Loquat is native to south-central China and is apparently high in potassium, fiber, and vitamin A. Another fun fact: the seeds can kill you, granted you'd have to eat about a bucket full, but still, danger tastes sooo delicious doesn't it?   

A few things irritate me in life; mass text messages, bad drivers,  and the uninvited Possum that has taken residence in our back yard. She parties all night feeding off of the fruit and anything else she chooses from our garden. So I'd had enough and decided if she was going to enjoy all of our fruit, by damned we will too.  

Loquats are, and have always been a head scratcher for me so I decided being the experimental kitchen witch that I am, I was going to concoct something tasty with these bountiful beauties. If I could describe a loquat I would say it's as if a peach, lychee, mango, and a lemon had a baby... but weirder than that.  Loquat is native to south-central China and is apparently high in potassium, fiber, and vitamin A. Another fun fact: the seeds can kill you, granted you'd have to eat about a bucket full, but still, danger tastes sooo delicious doesn't it? 

 

So the first thing I decided to make was Loquat Jam, Obviously. Here's how I did it... 6 cups of loquats peeled and seeded 3 cups of granulated sugar 3 cups of water 2 lemons (just the juice)  and about 3 hours of patience and not much else to do.  

So the first thing I decided to make was Loquat Jam, Obviously. Here's how I did it...

6 cups of loquats peeled and seeded

3 cups of granulated sugar

3 cups of water

2 lemons (just the juice) 

and about 3 hours of patience and not much else to do.

 

mixed all the ingredients. Brought it to a boil for about 5 mins, then let it simmer on very low heat for about an hour and half. Stirring occasionally. Oh! This is a VERY small batch by the way. I didn't want to over do it in case it turned out to be one of those weird jellies you get and it eventually lives in the back of the refrigerator until you get a new one. (A new refrigerator, not jelly) Admittedly I did not do the proper canning bath I just poured the hot jam into sterile jars, sealed them and popped them into the refrigerator, once they had cooled. 

mixed all the ingredients. Brought it to a boil for about 5 mins, then let it simmer on very low heat for about an hour and half. Stirring occasionally. Oh! This is a VERY small batch by the way. I didn't want to over do it in case it turned out to be one of those weird jellies you get and it eventually lives in the back of the refrigerator until you get a new one. (A new refrigerator, not jelly) Admittedly I did not do the proper canning bath I just poured the hot jam into sterile jars, sealed them and popped them into the refrigerator, once they had cooled. 

Side note: This is the jam a few minutes before it's ready, you'll want to skim off the foam. I wanted to show you this because it will eventually  turn this beautiful red berry color. 

Side note: This is the jam a few minutes before it's ready, you'll want to skim off the foam. I wanted to show you this because it will eventually  turn this beautiful red berry color. 

Ta-Da!!! Btw. it tasted great and wont be lost in the back of the fridge. 

Ta-Da!!! Btw. it tasted great and wont be lost in the back of the fridge. 

Next on the menu LOQUATKABOBS! Yes you heard me, say that 5 times as fast as you can. 

Difficulty level: a 5 year old could do it (sans the cutting and manning the grill, or I guess the potential skewer in the eye) Anyway, it's really fast and really easy. Here's what you'll need to serve two people with yummy leftovers most likely 2 boneless skinless chicken breast. 1 red onion 1 large red pepper a dozen loquats (I'll be honest I don't remember how many I used, but it was around that many) for the dressing I did a simple Asian Marinade  2 cloves of garlic, finely chopped 1 hunk of ginger (1 tablespoon diced) 1/8 cup of rice vinegar  2 tablespoons soy sauce 1/4 cup olive oil MIx it all together, baste kabobs and also while they're grilling. Grill for about 10 mins, turning about every 2 and a half minutes.         

Difficulty level: a 5 year old could do it (sans the cutting and manning the grill, or I guess the potential skewer in the eye) Anyway, it's really fast and really easy. Here's what you'll need to serve two people with yummy leftovers most likely

2 boneless skinless chicken breast.

1 red onion

1 large red pepper

a dozen loquats (I'll be honest I don't remember how many I used, but it was around that many)

for the dressing I did a simple Asian Marinade 

2 cloves of garlic, finely chopped

1 hunk of ginger (1 tablespoon diced)

1/8 cup of rice vinegar 

2 tablespoons soy sauce

1/4 cup olive oil

MIx it all together, baste kabobs and also while they're grilling. Grill for about 10 mins, turning about every 2 and a half minutes. 

 

 

 

 

By the Way loquats are the BOMB when grilled. This was so so yum! 

By the Way loquats are the BOMB when grilled. This was so so yum! 

annnnnnnnd of course my favorite course, DESSERT! Here's my latest and greatest...

LOQUAT BLUEBERRY GLUTEN FREE CRUMBLE

(the gluten free eye roll is totally justified here, but just trust me, it's pretty great) 

1 1/2 cups organic fresh blueberries

1 1/2 cups loquats seeded and peeled

for the crumble 

1 cup of Bob's gluten free all purpose flower

1 cup of sugar

1 egg

1/4 lb. of butter melted (this where the gluten free bit is totally negated) 

IMG_1765.JPG

Preheat oven at 375 degrees. Grease an 8x8 baking dish. Pour in fruit mixture. in a separate bowl mix the sugar, flour and egg. it will be crumbly-ish but possibly on the gooey side. (this is okay) So 'crumble' the the flour, sugar, egg mixture over the fruit. Pour melted butter over that and pop that baby in the oven for about 30 - 35 mins. Honestly I just pulled it out when the top looked golden and crispy. 

 

Piping hot goodness right there. What's the one thing all crumbles need? Vanilla bean ice cream obviously. 

Piping hot goodness right there. What's the one thing all crumbles need? Vanilla bean ice cream obviously. 

You're Welcome. : )

You're Welcome. : )

Cut to... the following morning. 

LOQUAT KALE SMOOTHIE 

Sure, maaaaybe I was suffering from a little sugary crumble remorse, but at this point I am also officially obsessed with Loquats. I made this protein shake before hitting the gym. Here's what's in it.  1 banana 1/2-ish cup of raw kale 1/2 cup of Loquats peeled and seeded 5 dates (for an extra sweet fibery - I know that's not a word- treat) 1/8 cup of raw cashews  1/2 cup of almond milk  I use Whey Protein Vanilla, a teaspoon of Maca powder, 2 tablespoons of superfood.  ice blend, drink, enjoy.   

Sure, maaaaybe I was suffering from a little sugary crumble remorse, but at this point I am also officially obsessed with Loquats. I made this protein shake before hitting the gym. Here's what's in it. 

1 banana

1/2-ish cup of raw kale

1/2 cup of Loquats peeled and seeded

5 dates (for an extra sweet fibery - I know that's not a word- treat)

1/8 cup of raw cashews 

1/2 cup of almond milk 

I use Whey Protein Vanilla, a teaspoon of Maca powder, 2 tablespoons of superfood. 

ice

blend, drink, enjoy.