Loquats

S

Sgt.Green

New member
Hi, All ...

I have many hundreds of fully ripe loquats on several trees in my backyard
here in Southern California. (They come up wild around here ...)

I don't particularly like to eat them 'out of hand', but I can't find any
recipes using them. I know they are used for jam, but I can't find a recipe
for even that. I hate to see them just shrivel up and fall off the trees.

Anyone have any suggestions?

Tom
 
On 2011-04-19, Tom Cantwell wrote:

Why on-earth not? We used to strip the tree bare when they were ripe,
eating them right off the branch. Very sweet and juicy. Perhaps
you've found trees that don't get enough water.

nb
 
Tom Cantwell wrote:

Marmalade.

When we lived in So Cal we'd get them by the peck. My wife used a
recipe for orange marmalade and used them in it. Heavenly. The first
attempt came out soupy so she cut the water in half the second year.
Should work in principle for any orange marmalade recipe.

Kumquats - Same story different year. We ended up with jars of both
types available all year round after a few years.
 
Tom Cantwell wrote:

That's odd. Here in Northern California, the fruit was
ripe several months ago. My tree flowered about a month ago,
and now has tiny green fruit that won't be ready to pick
until late fall.
 
"notbob" wrote in message
news:[email protected]...


Loquats are a blast from the past! When I lived in Vista, CA in 1966 we
rented a house with two loquat trees in the front yard. They were very
juicy. I don't really remember the taste. I do remember the seeds in
center were rather large. I wouldn't have any idea about recipes for loquat
anything... if it's jam the op is looking for isn't there a
rec.food.preserving ng? There might be some folks from SoCal there with
some ideas.

Jill
 
In article ,
Tom Cantwell wrote:


Really???? Where were you looking? A Google search on "recipe loquat
jam" came up with 25, 000+ hits. Texas A&M has a recipe for loquat jam
and I saw several recipes for loquat jelly.

Some of the sites provide pictures of the process.

The National Center for Home Food Preservation has a recipe.


Methinks you didn't look.



Try again and then look at some of the hits. You can also make loquat
chutney.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Melba's Jammin' wrote in
news:[email protected]:

===
Thanks to everyone for the assistance. I did try searching Wikipedia,
allrecipes.com and the MasterCook program, but was not successful. I
don't know why I didn't do a Google search ....Usually the first place I
look.

My loquats usually fruit in the January/February time frame, but this
year was really late. May have something to do with the large amount of
rain and cloudy cool weather.

As far as eating right off the tree, sometimes they have a kind of slimy
texture I don't like; this year they seem better (maybe the wet winter we
had?)

Tom
 
On Tue, 19 Apr 2011 16:12:55 -0500, Tom Cantwell wrote:


Are you using a search engine or are you just looking around on the
carpet?

Because I found a bunch of them. And not on the carpet.

-sw
 
In article ,
Tom Cantwell wrote:


If you've never done any home food preservation, please look at the
National Center for Home Food Preservation at .
Located at the University of Georgia. If you start with the USDA site
and look for preserving info, you'll end up at the NCHFP.

You might also check your state university's extension services (if it
has one) for information.

Please water-bath process your fruit spreads rather than using paraffin
as some of the recipes I looked at *from the Google search* instruct.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
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