Nísperos, or Spanish loquats are ripe for the picking, delighting fans of early summer fruits who are ready for a taste of the season.
With an outward appearance that is similar to that of a large apricot mixed with a dash of persimmon or plum, and a sweet but slightly acidic flavor, nísperos are typically harvested from March or April to June.
They are delicious both eaten fresh, and turned into jams and compotes, or as ingredients in a variety of baked goods.
Interestingly, the loquat originated in China, and was first introduced into Spain along the Mediterranean coast in the 18th century as a decorative tree. Its fruit was not eaten until the 19th century.