Above the Ocean in Malibu, a Rare Orchard of Loquats

Los Angeles Times ^ | May 11, 2012 | David Karp

[nickcarraway]

[mylife]

http://thechoiceoflandscape.blogspot.com/2009/12/its-winter-in-central-texas-and-loquat.html

[fieldmarshaldj]

"It has firm but juicy flesh with the texture of cantaloupe"

Kinda like that lady breastfeeding her 10-year old boy on the cover of Time Magazine.

[fish hawk]

My buddy here on Maui has a farm upcountry and has several Loquat trees on it. They fall on the ground and rot as no one around here likes them. Not that good, not much flesh as the seed is so big and the skin is not good to eat either. I’m still trying to figure out how we can make loquat wine or liquor out of them.

[Vinnie]

Common is S. Fla.
Ate many of them when I was a kid.

Lychees? Taste ok but have a skunklike odor to me.

[mylife]

Loquat Wine

Loquat wine needs to age at least one year.
Therefore, it would be best to plan in advance.

INGREDIENTS:
9 pounds whole fresh loquats with pits in place.
7 pounds if pits are removed.
(Fresh, ripe picked is best. Wash before using.)
2 gallons boiling water
Juice of 1 lemon
(Used as an anti-oxidant)
5 pounds sugar
1 teaspoon yeast nutrient, if available
1 package wine yeast, if available
1/2 teaspoon pectic enzyme, if available
1 campden tablet, if available

PREPARATION:
In a large container such as a 5 or 6 gal heavy duty plastic bucket or an earthenware crock, mash the loquats. Cover with boiling water, add lemon juice, and quickly stir for about two minutes. Cover with a clean linen cloth. Let rest in a cool, dark place, stirring daily for one week. You can also blend in 1 package wine yeast and 1 teaspoon yeast nutrient, if available.

After one week, strain the mixture through a double-layer of cheesecloth into a large, clean bowl, discarding loquat pulp and pits if any. Combine loquat liquid with the sugar, stirring to dissolve sugar. You can also add pectic enzyme and crushed campden tablet, if available. Pour into cleaned container such a plastic bucket or crock and let stand another week, stirring daily.

After the second week, pour the loquat liquid into 1-gallon glass wine bottles or similar container and cork loosely. Use fermentation locks instead of corks, if you have them. Let rest in a cool, dark place for 3 months. When wine is clear and no longer fermenting (bubbling), pour into individual bottles, cork, and age at least 1 year before drinking this delicious loquat wine.

Will yield approximately 2-1/2 gallons or 40 servings.

[mylife]

See #6

[dfwgator]

What’s the difference between Loquats and Kumquats?

[mylife]

Loqauts are sweet Kumqauts are citris

[dfwgator]

Thanks.

[goseminoles]

Kumquats suck.

[mylife]

LOL
It’s all a matter of taste

[itsahoot]

I’m still trying to figure out how we can make loquat wine or liquor out of them.

Add sugar and yeast.

[BubbaBobTX]

I live in Central Texas and have a very large Loquat tree in my yard. I let the Blue Jays have them. The butterflies like the rotting fruit as well. I have a neighboor who comes over and picks them and she makes jelly with them. Kinda tasts like marmalade.

[Dr. Bogus Pachysandra]

I had some today at the Chinese buffet.

[353FMG]

They even grow in Houston in the gumbo soil.

[stuartcr]

Definitely relevant. Do you have mommy issues?

[Mister Da]

In addition to the fruit, it is a nice, small shade tree & a good privacy/noise screen.

[nickcarraway]

You can also make a tea from the leaves.

[Cyman]

Kumquats suck.

But are a lot more fun to say than loquats.