I have never had a loquat tree before, so finding ways to use the fruit has become my latest mission. The tree is heavily laden this year, and with harvest time in full swing, there is certainly no shortage of loquats to experiment with.
This recipe is a slightly adapted version of one I discovered on Pook’s Pantry. It is sweet and tangy, with just a gentle hint of heat.
The amount of fresh loquats you will need depends on the size of the fruit, but around 1.5 kg should yield approximately 1 kg once the stones and membranes have been removed.
The easiest way to prepare the loquats is to slice off the blossom end and insert the tip of a sharp knife down the side of the stones. Give the fruit a gentle squeeze as you do this and the stones, along with the surrounding membrane, should pop out easily. Cut the fruit in half and remove any remaining stones or membrane.
Once cooked, you can simply purée the mixture for a rich, textured sauce that is perfect for ribs, chops, and burgers. For a smoother finish, pass it through a sieve and use it as a glaze for chicken, a dipping sauce, or a condiment for grilled meats.
Stir a little into some tomato purée and you will have a deliciously different base sauce for homemade pizza.
LOQUAT BBQ SAUCE
makes approx 1 lt
INGREDIENTS:
1 tbsp neutral flavored oil
1 medium yellow onion, diced
4 cloves garlic chopped
1 kg prepared loquats, chopped
240 ml tomato frito
120 g dark brown sugar
120 ml apple cider vinegar
1/2 tsp chilli powder
1 tsp mustard powder
2 tsp salt
1 tsp black pepper
1 – 2 tbsp. lime zest or 1 tsp tamerind paste (opt)
INSTRUCTIONS:
In a large heavy-bottomed pot heat oil over medium heat.
Add the onion and sauté until slightly softened, about 6 minutes.
Add chopped garlic and cook for 1 – 2 minutes, stirring occasionally, then add the loquats, stir to combine and cook for a further 5 minutes.
Stir in the chilli and mustard powders then add all the remaining ingredients and mix well.
Cover the pot halfway to allow steam to escape then simmer for 30 minutes, stirring occasionally to prevent scorching.
Once the sauce has thickened, carefully pour into a food processor (or use an immersion blender) and blend until smooth.
Cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.
