It is when you puree the fruit, spread out flat to dry and then rollup. I think they use to sell something like it called, “fruit rollups” I will look at my preserving book for a recipe. Thank you for reading.

Only pick the loquats that you have time to process at one time. Once I pick them I have found that they stay fresh in refrigerator for a couple of days. Quality is not the same as freshly picked. I wash the loquats and allow then to dry. With a paring knife, I cut a slice in the loquat to remove or pop out the seed. At this point, I cut fruit into smaller pieces so that it will lay flat in a zip lock bag. I use Ziplock quart size freezer bags. With a marker write date and contents prior to adding fruit. I love this fruit. Check out my Sun Kiss Loquat Cobbler and Sun Kiss Loquat Sauce. The Sauce would make great gifts for friends. Enjoy and thank you for reading. Don’t forget to subscribe to my site. Stay safe in this covid colored world.

You’re welcome. I am happy to share all of my “outside-foodie-chef” tips. I have been amazed how fast our trees are growing. I would not plant too close together because they will really shoot up fast and wide. I think that we have everything that we need to stay healthy in nature. The trick is learning what to use when. Staying healthy is certainly on all of our minds now dealing with this pandemic. My processed food love is chips and I MUST indulge every now and then. Please let me know how the loquat drying turns out.I need to try that as well. Stay safe and thank you for reading.

I would probably use them if its just bruising and slight brown spots. The loquats are very delicate to handling. In my opinion, you can get away with this making jam. Happy Cooking! If you still have the seeds, you can use those to make an almond flavored liqueur.