If you don’t live in southern California, you’d be forgiven for not knowing what a loquat is. Hell, a lot of Los Angeleans don’t even know. That’s because the fuzzy orange fruit that grows all over the city is largely ignored in kitchens — and entirely ignored commercially.
Well it’s time to put a stop to loquat neglect. Boasting a sweet-tart flavor that falls somewhere between an apricot and a mango, the abundant fruit has plenty of culinary potential. Writing at LAist, Heather Parlato outlines a bunch of great loquat applications, from loquat salsa and loquat sambal, to a loquat tea smoothie and loquat strawberry pie. She also created this loquat ginger chutney recipe that looks delectable.
1 TB canola oil
1/2 tsp cumin
1 tsp mustard seeds
1 tsp curry powder
10 loquats, peeled, pitted, and roughly chopped
1/2 large onion, chopped
2 cloves garlic, minced
2 tbs fresh ginger root, minced
1 fresh serrano pepper, minced
1/2 cup apple cider vinegar
Salt to taste
Heat the oil in a saucepan, add the onion, and garlic and sauté until tender. Add the cumin, mustard, and curry powder, sauté another minute.
Add the loquats and toss to mix through, 1 minute. Add the vinegar, Serrano pepper, ginger and salt, and simmer on medium heat about 30 minutes until reduced to a thick sauce.
Store in a jar in the refrigerator, or let cool for use in your next meal.