We have in our garden a beautiful if not unruly tree that is a Nispero tree which is currently in full bloom with kilograms of fruit just ready for picking. These are great taken straight off the tree, but please be aware, that they have a stone, or in a lot of instances, multiple stones inside. Although probably not tough enough to crack your teeth or a filling, they do need to be removed and not swallowed!
Varieties Of Nispero In Spain
In Spain, the two predominant loquat varieties are the Argelino (also known as Algar) and the Tanaka. The Argelino ripens earlier and is sweeter, making it ideal for fresh consumption. On the other hand, the Tanaka variety ripens later and has a more tart flavor, making it suitable for use in pies and cooking. Loquats are in season during the months of April, May, and June. 🌿🍊
Are Loquats The Same As Kumquats?
To be blunt, NO they are not. Loquats, also referred to as Japanese apricots or plums, belong to the Rosaceae family, which includes apples, pears, peaches, and nectarines. In contrast, kumquats are citrus fruits—imagine them as a smaller, tangier version of an orange. While both loquats and kumquats produce small, oval orange fruits, their flavours are distinctly dissimilar.
Arbol De Nispero
The phrase “Arbol de Nispero” translates directly from Spanish to “Níspero Tree”. This refers to a couple of different tree species, but the most likely one you’ll encounter in Spain is the:
- Japanese Medlar (Eriobotrya japonica): This is the most commonly cultivated “níspero” tree in Spain and around the world. Here’s a breakdown of its characteristics:
- Origin: Despite its name, the Japanese Medlar actually originated in eastern Asia (China and Japan).
- Description: It’s a bushy evergreen tree that can grow up to 10 metres tall. It has glossy, green leaves and white flowers that bloom in autumn or winter.
- Fruit: The star of the show! The níspero fruit is round or oval-shaped, with a smooth, yellow skin when ripe. The flesh is sweet and tangy, with a texture similar to an apricot. They are typically enjoyed fresh, but can also be used in jams, compotes, and liquors.
- Climate: The Japanese Medlar prefers a mild climate with some protection from frost, which makes it well-suited to the Mediterranean climate of Alicante.
The Níspero Tree
Care: They’re relatively easy to care for, needing well-drained soil and regular watering, especially during dry spells.
Harvest: The fruit ripens in late spring or early summer in Spain. You’ll know they’re ready to pick when the skin turns a golden yellow and gives slightly to the touch.
Uses: The wood of the Níspero tree is also quite hard and can be used for crafting and toolmaking.
If you’re interested in learning more about the other type of Níspero tree, the European Medlar (Mespilus germanica), it’s less common in Spain but can still be found. It has a larger, more knobbly fruit that needs to be softened before eating
Nispero Tanaka
he Nispero Tanaka is a variety of loquat (Eriobotrya japonica) originating from Japan. It is widely cultivated in several countries, including Spain. Here are some key details about the Nispero Tanaka:
Appearance and Flavor:
The Nispero Tanaka has a pear-shaped fruit with smooth dark orange to orange-yellow skin.
Its creamy yellow flesh is sweet and sour, reminiscent of a blend of citrus, peach, and mango.
The skin is edible, and the fruit contains two to four large seeds in the centre.
Variety:
In Spain, the two most common loquat varieties are the Argelino (Algar) and the Tanaka.
The Argelino variety ripens earlier and is sweeter, perfect for eating fresh.
The Tanaka variety ripens later and has a more tart flavor, making it suitable for pies and cooking1.
Harvest Season:
Loquats are in season during April, May, and June.
They should be harvested when fully ripe, as they do not ripen off the tree.
The fragrant white blossoms add beauty to gardens.
Usage:
Nisperos are generally enjoyed raw, eaten directly from the tree or used in fruit salads.
They can be poached in light syrup or made into jam and preserves.
Baking them into pies and tarts is another delightful option.
3 Quick Recipes
Unless you are just eating these from the tree or giving them away to neighbours and friends, we have 3 simple ways to put this fruit to good use.
Loquat Salad A Refreshing Níspero Salad with Mint and Feta
This vibrant salad showcases the sweet and tangy flavours of Níspero alongside creamy feta and refreshing mint.
Ingredients:
- 4 ripe Nísperos, washed and halved
- 1 large handful of baby spinach or mixed salad leaves
- 1/2 red onion, thinly sliced
- 100g crumbled feta cheese
- 1/4 cup fresh mint leaves, roughly chopped
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Nísperos: Carefully remove the pit from each Níspero half. You can use a teaspoon to scoop it out.
- Assemble the Salad: Arrange the baby spinach or mixed leaves on a large serving plate. Scatter the Níspero halves, red onion slices, and crumbled feta cheese over the top.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
- Dress and Serve: Drizzle the dressing over the salad just before serving. Garnish with fresh mint leaves and enjoy!
Tips:
- Feel free to add other chopped fruits like strawberries, pears, or apples for extra colour and flavour.
- For a vegan option, simply omit the feta cheese.
- Toasted walnuts or pecans add a nice textural contrast to the salad.
Níspero and Almond Tart
This decadent tart features a sweet Níspero filling nestled in a buttery almond crust.
Ingredients:
- For the Crust:
- 1 1/2 cups plain flour
- 1/2 cup ground almonds
- 1/2 cup icing sugar
- 100g cold unsalted butter, cubed
- 1 egg yolk
- For the Filling:
- 4-5 ripe Nísperos, peeled and thinly sliced
- 1/4 cup caster sugar
- 2 tbsp apricot jam, melted
- 2 tbsp flaked almonds
- For the Glaze (optional):
- 1 tbsp apricot jam
- 1 tbsp water
Instructions:
- Make the Crust: In a food processor, blitz together the flour, ground almonds, and icing sugar until it resembles breadcrumbs. Add the cubed butter and pulse until the mixture comes together in a dough. Add the egg yolk and pulse again until just combined.
- Chill the Dough: Tip the dough onto a lightly floured surface and gently knead into a ball. Wrap in cling film and chill in the fridge for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a loose-bottomed tart tin.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to a circle slightly larger than your tart tin. Carefully transfer the dough to the tin and press into the base and sides. Trim any excess pastry from the edges. Prick the base of the tart with a fork.
- Blind Bake: Line the pastry case with baking paper and baking beans (or dried lentils). Bake for 15 minutes. Remove the baking paper and beans and bake for a further 5 minutes, or until the pastry is golden brown.
- Prepare the Filling: While the pastry is blind baking, sauté the sliced Nísperos in a pan with a little butter for a few minutes until softened. Remove from the heat and stir in the caster sugar.
- Assemble the Tart: Once the pastry is baked, spread the apricot jam over the base. Top with the Níspero filling and sprinkle with flaked almonds.
- Bake Again: Return the tart to the oven and bake for 20-25 minutes, or until the filling is bubbling and the pastry is golden brown.
- Glaze (optional): If you like a glossy finish, warm the apricot jam with a little water to make a glaze. Brush this over the top of the warm tart before serving.
- Serve: Allow the tart to cool slightly before serving. Enjoy warm or at room temperature with a dollop of whipped cream or crème fraîche.
Tips:
- You can blind bake the pastry case a day in advance for convenience.
- If you don’t have flaked almonds, you can use sliced almonds or chopped walnuts instead.
Níspero and Ginger Smoothie
This refreshing smoothie is a healthy and delicious way to enjoy the taste of Nísperos.
Ingredients:
- 2 ripe Nísperos, peeled and pitted
- 1 frozen banana
- 1 cup plain yogurt
- 1/2 cup milk (dairy or plant-based)
- 1 inch piece of fresh ginger, peeled and grated
- Honey or maple syrup to taste (optional)
Instructions:
- Prep the Nísperos: Wash, peel, and remove the pits from the Nísperos.
- Blend: Combine all the ingredients in a blender and blitz until smooth and creamy. You may need to add a little more milk if the mixture is too thick.
- Sweetener (optional): If you prefer a sweeter smoothie, add a drizzle of honey or maple syrup to taste.
- Serve: Pour the smoothie into glasses and enjoy immediately!
Tips:
- For an extra refreshing drink, add a handful of ice cubes to the blender.
- If you don’t have fresh ginger, you can use 1/4 teaspoon of ground ginger instead.
- This smoothie is a great base for customisation. Try adding other fruits like berries, mango, or pineapple for a flavour twist.
Plenty of garden centres out here in Spain sell these trees, some even come bearing fruit already. I’m not sure if you can buy the fruit on the local markets, but then again I have never looked as we always end up with a ton of them, as the photos here show. Keep in mind too, we only have a single tree.
Oh, did I mention these fruits are good for you? Loquats are delicious fruits that offer a variety of health benefits. They’re low in calories but boast plenty of vitamins, minerals, and anti-inflammatory plant compounds
So now you know about this wonderful fruit, how to use it, and not to confuse it with the Kumquat!
