Pickled Loquat Fruit
Print RecipeIngredients
- 1 kg of fruit loquats/nisperos. If you don't have nisperos, use plums, apricots, peaches or any fruit that you may like to experiment, play and have fun with
- 600 g sugar
- 600 g vinegar
- 600 g water
Instructions
Start by sterilizing your jar/s by letting it plus the lid in the oven at 100C for 10 minutes or by boiling it for 15 minutes
Mix the water and the sugar in a pot over mid heat/fire. Stir well until the sugar dissolves
Add the vinegar
Place the fruit in a sterilized jar and pour the water-sugar-vinegar mixture over the fruit
Seal the jar with a lid and store it in a dark cupboard or storage for few months
The more time passes, the better the pickled fruit will be
Notes
For many the name of "loquat" may sound unknown, but if I say "nispero", that will immediately ring a bell for those who live/d or traveled to Italy or Spain. It is ready to be picked in May. The taste is sweet and slightly sour at the same time. Its seeds seem to be polished in gold. Simply beautiful! My neighbor's nispero tree is offering so much fruit that one year, several thick branches felt under the weight of the fruits. It is exactly the season when I receive a large quantity of the fruit and I magically pickle and can them to be opened at Christmas time. There is an immense pleasure of enjoying these May fruit during the cold season and adding up the probiotic qualities of the pickling and fermentation process. In fact, pickling nisperos is the number one skill that I learned during the first lockdown in Catalonia following a live streaming of Robert Ruiz Moreno from LOV Ferments (Barcelona). Moltes gracies, Robert! If you don't have loquats/nisperos, use plums, apricots, peach or any fruit that you may like to experiment and play.
