…They are charming, evergreen trees in the garden with juicy fruits whose delicate pear-like flavor certainly deserve our attention.
The golden yellow fruits come into the Greek markets along with strawberries. The fully ripe peeled loquats are eaten fresh but Cretans also serve them along with graviera cheese and ice-cold tsikoudia, the local grape-based spirit.
And they make delicious compote, a light sophisticated dessert on their own. …
Seeds don’t go to waste, either; they are used to make a liqueur. Seeds, pure alchohol, sugar, vanilla bean, cinnamon, pink pepper are kept covered in sun, I have been told.
What do seeds taste like? I am wondering….
But I might have to try a few variations on this liqueur myself.
Loquat is also known as the Japanese medlar. Gr. mespilo, despola, nespola, mousmoulo.
ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ.
History of Greek Food 