Loquats are perhaps among the tastiest but often-overlooked fruits of the Costa Blanca, known locally as nespro or nyispro.
It grows easily in this region, often found in gardens or even growing wild. The best ones reportedly come from Callosa d’en Sarrià or the Ebro area.
Where to loquats originate from?
The loquat, also called Japanese medlar (not to be confused with the wild medlar), comes from the loquat tree, Eriobotrya japonica. Despite its Latin name pointing to Japan, it originally came from China and has been grown on the Costa Blanca since at least 1821.
While people often see it as a decorative tree, the fruit deserves more attention, especially the large, sweet varieties from Callosa d’en Sarrià, which have official Denomination of Origin protection. These top-quality loquats also grow in nearby towns like Altea, Tàrbena, Polop, La Nucia, and Benidorm. They are bigger, juicier, and tastier than the smaller types you might find in back gardens.
When are loquats in season?
This fruit is in season in spring and has a sweet, fresh taste with a lovely smell. They last a few days at room temperature. To eat one, just pull off the stem and peel the skin down in strips, like you would with a banana.
You can eat them fresh, make jam or syrup, or use them in baking, and they’re known for helping digestion. Some even say they have health, beauty, and even romantic benefits.
How to make a Loquat Tart (Serves 4)
What you need:
For the base:
- 200 g flour
- 100 g butter
- 10 g vanilla sugar
- 1 egg yolk
- A pinch of salt
- For the cream:
- 500 ml of milk
- 150 g sugar
- 40 g cornflour
- 30 g butter
- 5 egg yolks
- 1 tsp vanilla
- A splash of Cointreau (orange liqueur)
For the topping:
- 500 g loquats (fresh and peeled)
- 1 jar of loquat jam
- A little fruit jelly for shine
Start by making the dough. Mix the flour, butter, vanilla sugar, egg yolk, and salt until smooth. Grease a 32 cm tart tin with butter, press in the dough, and bake in a preheated oven at 180°C for 20 minutes.
Next, make the cream. Mix the egg yolks, half the milk, and cornflour in a bowl. In a pan, heat the rest of the milk with the sugar and vanilla. Once it starts to boil, slowly add the yolk mixture while stirring. Keep the heat low and stir until it thickens. Remove from heat, then stir in the butter and Cointreau. Let it cool a little.
Spread a layer of loquat jam over the baked tart base. Then pour over the cream. Arrange the peeled and halved loquats on top. Warm the jelly slightly and brush it over the fruit to give it a glossy finish.
Serve chilled or at room temperature.
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