Comments on: Brandied loquats

By: Liz

Liz — Wed, 06 Jul 2011 22:33:08 +0000

Hey, thanks for commenting. The information about the leaves is very interesting — I haven’t found much information about how they’re used.

I’d also presume that loquat pits contain the same poisons as other fruit pits, but I have no idea, and I also don’t know how much you’d have to consume in order to feel the effects.

By: Kerrick

Kerrick — Tue, 05 Jul 2011 21:43:56 +0000

Loquats are ripe now in my area, so I’ve just found your recipe. I’ll try it tonight! Maybe peeling them will be too much work, but I’ve heard if you blanch them the peels come off easily.

I have made a loquat tea from the leaves for a dry cough, as directed by an acupuncturist. The tea was also time consuming—there are fine hairs on the underside of the leaf that take some rinsing and rubbing to remove before boiling the leaves—but it didn’t hurt me, and seemed to help my cough. The syrup of the fruit itself also makes a good cough remedy, though, and is much more pleasant tasting.

The almondy flavor of apricot pit liqueur comes from cyanide compounds—just like the almondy flavor of actual almonds. I presume loquat pits contain the same toxin. Like anything else with toxic compounds—coffee, chocolate, potatoes, spinach, alcohol—it’s the dose that makes the poison.

By: Molly

Molly — Fri, 11 Mar 2011 01:35:52 +0000

I haven’t thought about the shezek tree at my house in Jerusalem in many many years. I enjoyed reading many a book under the shade of that tree. Thank you for the reminder of that lovely spring.

By: Liz

Liz — Sun, 10 Oct 2010 12:49:39 +0000

Loquat salsa, that’s an interesting idea. I’ll keep it in mind for next loquat season.

If you ever find out more about the loquat pit liquor, I’d be interested. Sounds similar to the process of making amaretto (apricot pits) but this is the first I’ve heard about it.

Thanks for commenting!

By: Shoshana

Shoshana — Tue, 05 Oct 2010 20:57:27 +0000

Great article and discussion! I just finished a fantastic loquat salsa from my backyard tree’s fruit. Delicious! About the pits: I’ve heard that a liquor can be made from them, and has an amaretto flavor. Since you say they’re poisonous, I can only assume they’re discarded after the fermentation process. Greetings from Oaxaca, Mexico!

By: Liz

Liz — Sun, 04 Jul 2010 12:28:08 +0000

I hope the recipe serves her well! I actually have heard that loquat trees can grow in England. I actually have a bunch of loquat recipes, and you can find them all here. Cheers, Liz

By: Nick Greenhough

Nick Greenhough — Sun, 04 Jul 2010 09:34:20 +0000

Hi Liz, I have just passed your recipe (and link) to my sister in Peckham (south London) who has discovered a Loquat tree in someones garden full of ripe fruit! Yes here in the UK believe it or not.
You may be getting begging e-mails for (to us) exotic recipes soon ! ! !
Nick.

By: Liz

Liz — Wed, 02 Jun 2010 11:51:33 +0000

Hi Laurie, in response to your questions:

First off, if pressure is building up in the container, you should probably leak it out — the process is basically like making liquor, and beer and wine makers give their caskets a valve to release extra pressure from the fermentation process.

I don’t think you need to add more sugar. What happens is that the sugar dissolves in the liquid from the loquats, and then the bacteria feed on it to make alcohol and carbon dioxide (hence the pressure buildup). The bacteria die once they run out of sugar or the alcohol content gets too high, I believe.

So if you don’t see any sugar, that probably means it’s all dissolved. However, even if all the sugar has fermented, letting the loquats sit in the alcohol syrup for a few months will improve their flavor. My prior experience in making infused liquors found the taste gets a lot better with time.

As for using the leaves in tea, I have no idea whether people do that, but I’d want to find a reliable source before trying it. The loquat pits are poisonous, and I wouldn’t want to take a risk.

Good luck!

By: Laurie

Laurie — Wed, 02 Jun 2010 10:46:56 +0000

Hi Liz! More questions… Once sealed, is it best to keep the jars sealed until you think they’re ready? Someone said I should burp them. I was thinking the built-up pressure was part of the process. But I do have one jar that leaked, and another that looks like it’s about to blow it’s lid (though, I now believe, that’s being caused by air building up in the plastic wrap I have sitting on top). Also, should the sugar last throughout? Can that be an indicator as to when they’re ready? Or if it runs out before 2 months, should I add more (which brings us back to the first question)? One more question: I have read that the leaves are medicinal. Have you heard this? Do you know in what capacity? I’ve heard that tea made from the leaves are good for people with diabetes. Very calming. Can you tell me how to make tea (ok, so that’s three)? I’m clueless from start to finish. Sorry about the bombardment, but you appear to be the food guru. Thank you so much for your time and help.

By: Liz

Liz — Thu, 29 Apr 2010 13:04:30 +0000

Hey Laurie, the ones at the top turn brown pretty quickly if you’re using peeled loquats (which probably make a better final product than unpeeled ones, time consuming though it may be to peel them) — as in, an hour or two after the jar fills with liquid — so your best bet would bet to use a weight of some sort.

I’m not entirely sure how to tell when they’re ready, aside from leaving it for a few months and then opening it to taste.