June 3, 2013

Here are the first fruits of the apricot harvest. And there won’t be too many more–perhaps two dozen total. I’m eyeing the last few pints of frozen apricot compote in the freezer and planning one more apricot cobbler from some frozen halves.

Compare with last year when we were surprised and delighted by 150 pounds of apricots. Posts from June 2012 remind me what we’re missing. Sometimes the stone fruits alternate heavy and light production years I’m told.

So what to do when I don’t have apricots? 

Learn to love loquats. There is no shortage of loquats here in Point Loma this year and bags of them mysteriously show up at work. Two friends keep me in all the loquats I can use.

On my neighborhood walks I see the loquat trees laden with fruit. Trimmed and managed, they are attractive garden trees.

The wild parrots in Point Loma and Ocean Beach have been noisy lately. Usually that territorial squawking happens when the figs ripen. This year it’s starting with the loquats.

Loquats have lots of seeds–five in this one–but they’re shiny and smooth in my hand. Almost forgivable. (I Googled “loquat seed jewelry” but that looks like another world I don’t have time for).

Here are some of the ways I’ve been using the loquats. No time to explore the internet for jam and other recipes.

Ingredients for a tropical breakfast smoothie made with loquats. 

I doused prepared loquats with orange juice, froze them in a pan, then moved to containers for more loquat smoothies.

Loquat puree was quite an undertaking. Next time I’d use the food processor to chop the loquats. I had to pressure cook them for thirty minutes, then blend to make the puree. 

I froze the puree in ice cube trays to use later.

Loquats are nice but I’d rather have apricots. 

Harvest Monday is hosted by Daphne’s Dandelions. It’s a time to share what you’re harvesting in your garden or how you’re storing or using it.