Wednesday, 6 April 2011

Spanish Fruit 'The Nispero'


There is nothing more wonderful than to walk into the garden and be able to eat fruit straight from the tree.
This was the case on my last holiday in Spain. This delightful, underrated little gem 'the Nispero' know in English as 'the Loquat', is a truly versatile fruit. It is eaten as a fresh fruit and goes well with other fruits in fruit salads. They are sweetest when soft and orange.

In Spain, the fruit is commonly used to make jam, jelly and chutney,or can be poached in light syrup.  Firm, slightly immature fruits are best for making pies or tarts. The fruit can also be used for wine.

Originally the tree was found commonly in China but now over 800 varieties can be found across Europe, Asia and Africa.

Offering a first-rate source of vitamin A, potassium, beta carotene, fiber and carbohydrates, loquats are low in calories.

So next time you are on holiday, and come across 'Loquats' - why not give them a try?

Loquat Jam