MEDLARS: small, juicy, Sun

How can we define MEDLARS? Small, juicy, Sun. Think about that until some twenty years ago were at risk of extinction. Then, have been reevaluated, ricoltivate and today are readily available. What comes to our tables is the result of Japan's medlar, coming just from the far East.

According to botanists, the evergreen tree from difficult scientific name of "loquat", appeared for the first time in Japan and China and from there then arrived in Europe in the early years of the nineteenth century, imported as ornamental plant from botanical garden of Naples.

The medlar, whose plant reaches 5 m height, goes a bit against the current: does not wait for spring to flourish but it does in winter. Its fragrant and white small flowers bloom in the cold of December and the fruits are ready to be taken towards the end of April.

This does not mean that ami cold; resist Yes to freezing, but loves the warmth, so much that he found the ideal environment in the Mediterranean basin. In fact, among the many cultivated varieties, the most popular and widespread is the Algar, which grows along the coast of Spain.

MEDLARS Algar today are readily available on the market and are preferred by consumers for their greater size compared to other varieties: generally the fruit gets to 6 cm in diameter against the 3-4 of the other.

The result: the merits and virtues

The gold-colored thin skin, the flesh tender, delicate that fades from ivory to pale yellow and a mini series of dark, polished stones and hard (if you are up to 5).

The loquat is refreshing, being its water content exceeding 80%, and provided that it matures at the right point, pleasant taste though faintly sour due to the content of acids (becomes sweet variety called "Vanilla").

Its major advantages are nutritional vitamin A and potassium, in addition to iron, selenium and soluble fibre.

Vitamin A protects the cornea, skin and mucous membranes while potassium (sodium) regulates water balance, the conduction of nerve impulses and muscle contraction.

The fiber content gives the sense of satiety and low energy power make a great spezzafame loquat for those who struggle with the extra pounds.

Let us now nutritional values per 100 g: medlar

Vitamin A mcg 133

-1 mg vitamin C

-263 mg potassium

-Iron 0.3 mg

-calcium 16 mg

-fiber 2.1 g

-6.1 g carbohydrates

-28 kcal

The loquat is difficult to maintain. You can keep the refrigerator for 2-3 days maximum

Fresh or cooked?

The loquat is eaten fresh but usually is also used to make liqueurs and grappa (exploiting the kernels), jams and preserves in syrup.

The chefs propose some cooked in butter and served with fish and white meat (I happened to find it on the menu but I have not tried it, I didn't want to risk it, but maybe it will be very good)

And the crux? The sow!

Try to put a few loquat pit in a jar and will surprise you the little bud that after some time will head from the Earth. Of course there will be no miracle crops, but the map will grow quickly and, wanting to (or can), you can put it in open land. And then Yes, that will be surprises.

Quick recipe

Ingredients for 4 people:

-10 ripe MEDLARS

-1 small glass of cream

-4 tablespoons sugar (if you prefer less sweet use 2/3 then possibly add a bit of sugar)

-1 basket of wild strawberries (or use the strawberries cutting it into pieces)

-some mint leaves to garnish

After removing the husk and kernels by MEDLARS, then whisk them. Put the flesh into a bowl and add the shot of cream and sugar, stirring to mix the ingredients.

Let stand the resulting mousse for ten minutes and in the meantime, washed, dried and sugared the strawberries (strawberries or then cut into cubes).

Place the mousse in the bottom of 4 cups and placed in the middle of a handful of strawberries (or strawberries). Decorated with mint leaves and serve.

This dessert can be prepared in Dietetics: just replace the cream with lemon juice and sugar, instead, use a sweetener.

Not prepare it at the last minute, once I have prepared the cups, the cover with film or silver card and settle into the refrigerator, taking a few minutes before bringing them to the table