One of the many advantages of living in Spain is that even if you live in a big city you are bound to know someone who either has a second home in the mountains or by the sea, has a village they go back to often or has some patch of land where they grow fruits and vegetables. The plus point of this is that you are more than likely going to receive bulks of homegrown produce for free. On this particular occasion, I received a sack of loquats from some friends who have a beautiful second house in the mountains with a large kitchen garden. Shout out to Isthar & Miguel, thanks ever so much my lovelies! My first idea when confronted with this ridiculous amount of loquats was to make loquat juice because it is not something that is common to find in juice form.
This recipe is aimed at those people (like me) who do not have a juicer. This is what I call the traditional method of making juice which involves a blender and a cheesecloth. If you don’t even have a blender you can squash the fruit with a fork or even a pestle and mortar. There is no need to actually peel the fruits but I find that it is easier to extract the juice from the fruit as there’ll be less “waste” to deal with later.
Loquats are not very common in the UK but they are big in Spain and I hear that they are extremely popular in California. They taste like a cross between a peach and an apricot. The only downside of the fruit is that the season is very short!
If you choose to peel the fruits before making the juice, this is the way I tackle the task:
1 Cut either end off and make an incision from the top to the bottom of the fruit.
2 Pull the fruit apart.
3 Take out the seeds and peel. The peel should come off easily and in one go.
To make the juice
Large piece fresh ginger (no need to peel)
1 Blend the loquats and ginger into a puree. If you want a loquat smoothie you can leave it like this or add some milk of your choice or yoghurt.
2 Place a fine mesh sieve on top of a jug and line with a cheesecloth. Pour the loquat and ginger puree and using the back of a spoon or a pestle stir the puree. When most juice has filtered into the jug, gather all sides of the cheesecloth and twist into a ball; gently squeeze all the juice out.
3 Once you have extracted as much of the juice, place in refrigerator and chill for a few hours before serving, unless you are partial to warm juice.
Feel free to add sugar, honey or any other sweetener of your choice but I prefer to enjoy the natural sweetness/tartness of the fruit.