Loquat

Eriobotrya japonica · Fruit

40 pairings

The loquat (Eriobotrya japonica) is a small, round-to-oval, orange-yellow subtropical fruit borne in clusters on an evergreen tree of the rose family. Under its thin, faintly downy skin lies juicy, sweet-tart flesh that tastes of apricot, citrus and plum, wrapped around two to five large, glossy brown seeds. Unusually among temperate fruits it flowers in autumn and ripens in spring, and it is eaten fresh out of hand, poached, and cooked into jams, syrups and liqueurs.

Picking a good onedrag

Ripe, taut and fragrantBruised, brown, fermenting

A day or two onStill good raw, and the state for tarts, compote and syrup. Pip and peel just before use. A sour one stays sour - waiting does nothing.Everyday best

ColourGood colour, a pale patch or two

SqueezeSoft but whole, no dent stays

Stem endStalk gone, scar clean and dry

SmellFaintly sweet, mostly neutral

What to look for, from ripe, taut and fragrant to bruised, brown, fermenting.

Preparing