Secret ingredient: Loquats

These sweet and tangy treasures thrive in the Lowcountry.

Originating in China over 1,000 years ago, the loquat is a large evergreen tree in the rose family that produces small, sweet and tangy orange fruits, also known as Japanese or Chinese plums. The fruit is round or pear-shaped with a fuzzy skin that ranges in color from yellow to orange. Its succulent flesh can vary in hue from pale yellow to orange and is dotted with dark brown seeds. The leaves are often used to make herbal teas, and the flowers are celebrated for their intoxicatingly sweet fragrance.

Despite its origins, loquats thrive here in the Lowcountry, where the climate is ideal for growing these trees. Many locals plant loquat trees for their ornamental beauty and the sweet scent of their flowers, but the fruits are perfectly delicious and commonly used in various Asian cuisines. Loquats add sweetness to many dishes, such as curries, marinades for meats, salsas, barbecue sauces, dressings and more. They also appear in various desserts like cobblers, cakes, jams, smoothies and other fruity confections. One local restaurant, A9 Hot Pot & Korean BBQ, makes a delicious dessert from these fruits and shared a simple recipe for a poached loquat dessert bowl.

Wash, peel, quarter and remove the seeds from your loquats. Bring some water to a boil in a small saucepan, then remove from heat. Add a few spoonfuls of brown sugar, a few spoonfuls of goji berries and the loquats. Place the mixture in the fridge to cool. In a small bowl, mix a can of coconut cream with a pinch of salt, and refrigerate for a few hours. When ready to serve, spoon the loquat mixture into a bowl, and top with the chilled coconut cream.

Grow your own 

Planting a loquat tree is a rewarding endeavor that adds both beauty and bounty to your garden. The Lowcountry’s warm, subtropical climate provides an ideal environment for loquats, which thrive in well-drained soil and full sun. You can purchase 7-gallon loquat trees for $95 at The Green Thumb on Hilton Head Island. Select a sunny spot with enough space for the tree to grow, as loquats can reach heights of 20 to 30 feet. Dig a hole twice the width of the root ball and just as deep, ensuring the tree is planted at the same depth as it was in its container. Backfill with soil, water thoroughly, and mulch around the base to retain moisture. Regular watering during the establishment phase and occasional fertilization will promote healthy growth. With proper care your loquat tree will flourish, offering fragrant blossoms in the winter and delicious, tangy fruit in the spring.

 LOCAL Life Test Kitchen 

Loquat kebabs

Perfect for summer barbecues or special occasions, these loquat kebabs are not only visually appealing but also deliciously satisfying. The slight caramelization of the loquats on the grill adds a touch of sweetness that perfectly complements the savory meat filling, making every bite a delightful experience.

Ingredients

12 loquats, peeled, pitted and hollowed out

1/2 pound ground beef

1/2 pound ground chicken

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground paprika

Salt and pepper, to taste

2 tablespoons olive oil

1/4 cup pine nuts (optional)

Wooden or metal skewers

Directions

[1] Peel the loquats, cut them lengthwise, and carefully remove the pits and some of the flesh to create a cavity for stuffing. Set aside. [2] In a large bowl, combine the beef, chicken, onion, garlic, parsley, cumin, coriander, cinnamon, paprika, salt and pepper. Mix until well combined. If using pine nuts, toast them in a dry skillet over medium heat until golden brown, then add to the meat mixture. [3] Take a small amount of the meat mixture, and stuff it into each hollowed-out loquat, pressing gently to ensure it stays in place. [4] Thread the stuffed loquats onto wooden or metal skewers, alternating with any desired vegetables (such as cherry tomatoes, bell pepper chunks or onion pieces) for added flavor and color. [5] Heat the grill to medium-high heat. Brush the kebabs with olive oil to prevent sticking. [6] Place the kebabs on the grill and cook for about 10-15 minutes, turning occasionally, until the meat is cooked through and the loquats are tender and slightly caramelized. Garnish with fresh herbs.