This sweet red Sicilian delicacy can also be used in gourmet dishes!
Origin
In the heart of Sicily – in Trabia, a town in the province of Palermo to be exact – there’s a special type of loquat that grows. It’s not just their bright red color that sets them apart, it’s also their unusually sweet flavor. These days, Trabia loquats are rare gems, unable to compete with imported Spanish varieties, but they once dominated all the markets of Italy. Trabia still produces this uncommon fruit, and is also famous as the birthplace of “itriya” – or what’s now known as spaghetti. In Italian, they’re called “nespole” or “nespolone” for the larger ones. They can adapt to chalky soil and strong southern winds, which contribute to their sugary taste. Loquats are one of the first fruits of spring, particularly ripe from March to June.
Cookit
They’re the jewel in the crown for the town of Trabia, where there’s a festival every May dedicated to loquats. Their sweet and fleshy pulp make them great to eat on their own –just discard the stone in the center. Or use them to enhance gourmet dishes like spaghetti with loquats and cherry tomatoes, or on bruschetta with extra virgin olive oil and parsley.
Did you know
Not only do they have a unique flavor, but they’re also rich in nutritional benefits. They have a high water content, and contain vitamins A and C, several B vitamins, and minerals. They also have astringent properties, prevent water retention, and are low in calories. You can’t eat the stone, but can use it to make a liqueur called “nespolino”.
