Loquat Salsa

Loquats are juicy, tangy, and tart. They taste like a mix of pear, apricot, peach, mango, and apple. Loquats have a downy skin similar to an apricot and one to five large seeds. The primary season for loquats is spring in southern California. 

Below are two salsa recipes: loquat strawberry salsa and loquat tomato salsa. Both are sweet and spicy. The loquat strawberry salsa is sweeter. It features fresh loquats, strawberries, spring red onion, green garlic, cilantro, lime juice, and jalapeno peppers. The loquat tomato salsa is more savory. It incorporates fresh loquats,  tomato, spring white onion, green garlic, cilantro, mint, lime juice, and olive oil. Both salsas are delicious with chips, fish, and chicken. 

Loquats are hard to find in grocery stores because they are delicate and bruise easily. You can find them in some local farmer’s markets. Start by looking for bright yellow-orange loquats, which are soft to the touch.

To prepare the loquats, remove the flower end (that is, the end that was not attached to the tree). Divide the loquats and remove the seeds. The skins are edible and add a nice crunch. I opt to remove the skin, which peels off easily. Chop the loquats. You are ready to make loquat salsas.

Loquat Strawberry Salsa

Ingredients:

2 cups loquats, seeded, blossom ends removed, and diced

1 cup strawberries, hulled and diced

⅓  cup spring purple onion, chopped

2 tablespoons green garlic, minced

¼ cup cilantro, chopped

1 jalapeno pepper, seeded and diced

¼ cup lime juice

½ teaspoon salt

¼ teaspoon black pepper

Directions:

1. Place chopped loquats into a large bowl. 

2. Add strawberries, purple onion, garlic, cilantro, and jalapeno.

3. In a separate bowl, mix lime juice, olive oil, and salt.

4. Add liquid to the large bowl and combine all of the ingredients.

5. Allow the flavors to develop in the refridgerator for a few hours before serving.

Loquat Tomato Salsa

Ingredients:

2 cups loquats, seeded, blossom ends removed, and diced

½ cup  tomato, chopped

½ cup spring white onion, chopped

2 jalapeno peppers, seeded and diced

2 tablespoons green garlic, minced

3 tablespoons mint, chopped

3 tablespoons cilantro, chopped

¼ cup lime juice

1 tablespoon olive oil

½ teaspoon salt

Directions:

6. Place chopped loquats into a large bowl. 

7. Add tomato, white onion, jalapenos, garlic, mint, and cilantro.

8. In a separate bowl, mix lime juice, olive oil, and salt.

9. Add liquid to the large bowl and combine all of the ingredients.

10. Allow the flavors to develop in the refrigerator for a few hours before serving.

Notes:

The level of heat in these recipes can be adjusted to your taste. For milder salsa, substitute bell peppers for jalapenos. For more heat, substitute habaneros for jalapenos, which is what I prefer.

A head of garlic can be substituted for spring green garlic. Red and white onions can be substituted for spring red and white onions.