Nispero!

What is it?  It’s  a LOQUAT – and here are hundreds of them around at the moment – like figs in Autumn they grow like weeds here in Andalucía. 

BIBASSIER in France, WOLMISSPEL in Germany, NISPERO here in Spain. In England? The delightfully named MEDLAR.  Indigenous to Central China, I had my first taste for breakfast this morning, Pedro next door bought them at the monthly market mistaking them for Apricots – an easy mistake, they look for all world like an Apricot, but are quite different inside.

Lots of shiny jewel like seeds, a tough often blemished skin and a soft fruit that’s packed with pectin, so jelly and jam, crumbles, ice cream, chutney, put them in Moroccan dishes with Lamb and Chicken, with curries, or just eat them as they are!

Image

fLICKR PHOTO

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5 Comments (+add yours?)

  1. elberchulero
    May 26, 2012 @ 14:19:33

    Reblogged this on The Hotel Los Bérchules Blog and commented:
    ¿Qué es eso?

    Reply

  2. Alicia
    Apr 17, 2015 @ 09:46:19

    You should check out the ‘day of the nispero’ in Sayalonga, I had a great time when I went and always now have fond memories of the nispero!

    Reply

  3. Alicia
    Apr 17, 2015 @ 09:46:47

    Sorry for typos :/

    Reply

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