Loquats in 370 gr jar
The loquat is considered the king fruit of spring
and now it is possible to taste the soft and tender meat of the loquat at any time of the year thanks to its packed in syrup.
The loquat is a fruit that can only be purchased fresh from spring, April to June.
They have the Denomination of Origin Callosa d┬┤en Sarri├í, and they are produced in all this area of the Marina Baja, such as T├írbena, Bolulla, Polop,
La Nucia, Guadalest, etc.
The Nispero harvest is done manually, with love and great care, selecting the ones that present a perfect size, so that you can enjoy a juicy and
tasty fruit at home.
The Loquat provides us with vitamins C, E, B1, B6, B2, A (carotenes) and B9.
It also has in its composition minerals such as potassium, phosphorus, calcium, magnesium, sodium, iron, zinc, iodine and selenium.
Loquats have astringent, diuretic, antiinflammatory, antidiabetic, satiating, antidiarrheal, hepatoprotective, antacid, digestive, antioxidant action.
RECIPE FOR FRESH LOQUATS:
Wash and remove the skin of the loquats, open them in half and remove the bone, put the halves in a container full of water with a little lemon juice, so that they do not blacken. Boil the water with the sugar for about 30 minutes; then throw the fruit (without the water where they were reserved) and the rest of the lemon juice. Let it boil about 15 minutes more. Carefully, you have to move them so that they cook well, but without disarming. When they are at their point, place them in a desired blass jar