Home Our Take Did You Know-town Did You Know-town: It's loquat season!

Did You Know-town: It’s loquat season!

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 Did You Know-town is a series of hyper-local trivia bits about the City Beautiful. 

Loquats are a fruiting evergreen tree (or shrub, depending on who you talk to) that have a very ornamental leaf, which is why they are so widely spread because they’re pretty.

Although indigenous to southeastern China, loquats have adapted to the subtropical temperatures of Florida admirably. So much so, that you could easily find at least one tree in every bungalow neighborhood in the city.

The fruits have succulent, tangy flesh and they’re easy to pick, making them a favorite of urban foragers (especially Bungalower staff!).

They tend to spoil fairly quickly, so it’s best to cook with them immediately after picking. We suggest making them into marmalade or jam for toast, to cook into desserts, or even to mix with some gin and lemonade on a hot day.

The best thing about loquats is that they’re prolific fruiters, so it’s easy to fill up a bag while you’re on a bike ride before heading home to try out one of our “Street-side Foodie” recipes we’ve posted below.

Editor’s Note: If you’re going to eat them raw, be sure to rub them on your shirt first to clean them off and remove any “fuzz”. 

unnamed

  • Two cups of cut and de-seeded loquat fruit
  • One and a half cups of sugar
  • Two cups of water
  • Quarter teaspoon of chili powder

Put it all in a pot and mix well then bring to a boil. Once boiling reduce to a simmer for 30-minutes until the mixture is thick, yellow, and super yummy looking.

Remove from heat and let cool.

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Brendan O'Connorhttps://www.brendanoconnor.me/
Editor in Chief of Bungalower.com

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 Did You Know-town is a series of hyper-local trivia bits about the City Beautiful. 

Loquats are a fruiting evergreen tree (or shrub, depending on who you talk to) that have a very ornamental leaf, which is why they are so widely spread because they’re pretty.

Although indigenous to southeastern China, loquats have adapted to the subtropical temperatures of Florida admirably. So much so, that you could easily find at least one tree in every bungalow neighborhood in the city.

The fruits have succulent, tangy flesh and they’re easy to pick, making them a favorite of urban foragers (especially Bungalower staff!).

They tend to spoil fairly quickly, so it’s best to cook with them immediately after picking. We suggest making them into marmalade or jam for toast, to cook into desserts, or even to mix with some gin and lemonade on a hot day.

The best thing about loquats is that they’re prolific fruiters, so it’s easy to fill up a bag while you’re on a bike ride before heading home to try out one of our “Street-side Foodie” recipes we’ve posted below.

Editor’s Note: If you’re going to eat them raw, be sure to rub them on your shirt first to clean them off and remove any “fuzz”. 

unnamed

  • Two cups of cut and de-seeded loquat fruit
  • One and a half cups of sugar
  • Two cups of water
  • Quarter teaspoon of chili powder

Put it all in a pot and mix well then bring to a boil. Once boiling reduce to a simmer for 30-minutes until the mixture is thick, yellow, and super yummy looking.

Remove from heat and let cool.