February 2013 – Bermuda Loquats

It’s that time again in Bermuda. Loquat season! Thought I’d repost this one for those that missed it last time. If you need something to do this weekend, well I’ve got a plan for you!

I’ve been yearning to paint Bermuda Loquats for some time. They are yellow/orange plum-like fruit that ripen in late winter or early spring. Loquats have a deliciously tart flavor. Around the island, they are often eaten fresh off the tree or added as the main ingredient in several dishes such as loquat chutney, loquat jam or smooth loquat liquere.

I’ve posted a couple of these lovely recipes below for you to try! Let me know if you do get a chance to give them a go.

© 2012 Vanessa Turner
pastel on ampersand pastelboard
5 x 7 inches


© 2012 Vanessa Turner
pastel on ampersand pastelboard
5 x 7 inches


Loquat Chutney


  • 1½ lbs loquats seeded, cut into small pieces
  • 1 lb chopped onions
  • ½ lbs grated apple
  • 1 lb granulated sugar
  • 2 tsp mustard
  • 2 tsp salt
  • 1 tsp molasses
  • ½ tsp finely chopped ginger
  • 2 cups vinegar
  • 2 cups water
  • ¼ cup raisins
  • ¼ cup Bermuda Gold loquat liquor


  • Mix all the ingredients in a pot over medium heat
  • Simmer gently until tender
  • Serve with fish and seafood, or chicken


Loquat Liqueur


  • 2-3 lbs loquats
  • 1.8 L of white liquor (vodka, rum, gin etc.)
  • 1 -2 lbs crystal rock sugar
  • wide mouth jar with tight fitting lid


  • Wash loquat and wipe water completely with a dry cloth
  • Cut sections crosswise into 1inch slices.
  • Put loquat and sugar in a sterilized jar. Pour white liquor to cover.
  • Keep in a cool, dark place. After 3 months it should be ready.
  • Take loquat out of jar. Filter liqueur to remove dregs.