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It's loquat season - time for chutney.

FRESH LOQUATS ARE plentiful during their short, early-summer season. The refreshing fruit has a faint apricot flavor; it also has big seeds surrounded by a thin wall of flesh. Getting enough fruit to cook is a bit of a hassle; this slim reward is one reason loquats rarely make it to the market.

However, the loquat tree is decorative and popular in gardens (where freezes are rare), and if you have a tree, or access to one, enjoy loquats fresh and also try them in this sweet-tart chutney.

Loquat juice stains; wear rubber gloves as you work.

Loquat Chutney

10 pounds (about 1 gal.) loquats, rinsed well and drained

3 1/2 cups firmly packed brown sugar

2 cups cider or distilled white vinegar

2 tablespoons minced fresh ginger

2 tablespoons grated orange peel

Cut loquats in half. Discard stems, seeds, and whitish inner membranes. Coarsely chop fruit; it will darken.

In a 10- to 12-quart pan, combine loquats, sugar, vinegar, ginger, and peel. Bring to a boil over high heat. Boil gently, uncovered, until mixture is thick and syrupy, about 45 minutes; stir occasionally--oftener as mixture thickens to prevent scorching. Serve warm or cool.

When chutney is cool, package airtight and chill up to 2 weeks; or seal in 1- to 2-cup freezer containers and freeze up to 1 year. Makes about 11 cups.

Per tablespoon: 24 cal. (0 percent from fat); 0.1 g protein; 0 g fat; 6.3 g carbo.; 1.5 mg sodium; 0 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Hale, Christine W.
Date:Jun 1, 1993
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