Dried Loquats


I have a complicated relationship with loquats. Loquats originate from Asia and have an apricot/mango flavor, but try as I may, I’ve never found the perfect thing to do with the fruit.

Our friend Sam’s tree puts on an abundance of fruit every March. Throughout the years, we’ve tried a variety of recipes. We made loquat jam once, which was not so tasty. The next year we made loquat wine, which was gross. So we tried to make loquat vinegar out of the loquat wine, but that was even grosser. I think there was a loquat crisp in there, too. But because I hail from descendants of farmers, I physically cannot let fruit rot on the tree. (Growing up, we picked EVERY LAST cherry and EVERY LAST apple.) The only thing I’ve found that works is to dry them and eat them as is.

(If anyone knows good loquat recipes, I’m all ears.)


Once you pick the loquats, you have to process them right away otherwise they’ll turn brown. Wash them, and cut them in half. Remove the two large seeds. Dehydrate in a dehydrator for 6-8 hours on low. They’re best left slightly chewy.


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