|a lone loquat|
I do not come by loquats very often, so when I discovered a stall selling them at the market last weekend I immediately pounced. Generally appearing in springtime, fresh loquats are delicate and refreshing, and to me, they are like a cross between plums and pears in both taste and texture. A little tart, a little sweet. The riper they are, the sweeter.
I prefer them peeled, but the skin is edible too, and is actually not bad - similar to the skin of apricots. There isn't a lot of flesh, as they have seeds inside which take up quite a bit of room. I love the sweet ones just as they are, and for the ones that are a little more acidic, I think they work well simply poached in syrup, or stewed into a jam.
|a peeled loquat|
The weather has started to warm up in the last few weeks of spring here in Australia, so I decided to make a simple loquat tea just to see what it would be like.
|iced loquat tea|
freshly brewed tea (I used white tea)
honey, to taste
Simply whiz the loquats in a blender and add it along with some honey to freshly brewed tea. You can have it hot, or chill for a few hours and serve cold. I also added a few little chunks of loquat as well for a bit of bite. I made the tea a fairly mild brew so as not to overpower the taste of the loquats, and as an estimate I used the juice/puree of two loquats for approximately every 250ml cup's worth of brewed tea.
|iced loquat tea with little chunks of loquat|
While it didn't blow me away, I thought this made a pleasant and refreshing drink. The healthy combination of loquats and tea had a surprisingly distinct taste which reminds me of sweet Chinese herbal beverages. It was a warm sunny evening when I had this, and it really cooled me down!