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Harringay, Haringey - So Good they Spelt it Twice!

Loquat trees

I have noticed many loquat trees in the ladder area and, presumably, these owe their prese nce to the many Cypriots who came here 60 years ago. In Greece I have seen these trees produce fruit but understood that this rarely happens in our climate. It was good therefore to see this tree bearing fruit. I forget which street it was in Beresford, Alison or Hewitt most likely.

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Permalink Reply by Dick Harris on July 11, 2017 at 7:05

I have certainly made jelly from the fruit of a japonica bush like yours.  The main problem was that my bush only rarely produced a significant amount of fruit.  They smell lovely when ripe.  The bush itself spread invasively from root suckers and I eventually dug the thing up and planted a real quince tree instead. This has pretty white flowrs in the Spring but can't compete visually with the japonica.  I have some hope however of achieving a regular crop of fruit.

Permalink Reply by Maddy on July 11, 2017 at 21:17

It's got about forty fruits on it this year - the first time since I planted it ten years ago.

Permalink Reply by maggie on July 10, 2017 at 10:17

A local from Tottenham makes medlar cheese (preserve), among other cheeses and it is amazing.

See the Fruit Magpie - http://fruitmagpie.co.uk/marvellous-medlars/

Permalink Reply by warren miller on July 10, 2017 at 11:14

hi - your link is a bit broken 

http://fruitmagpie.co.uk/marvellous-medlars/

Permalink Reply by Chrisandsally on July 14, 2017 at 8:45
Yes I noticed a fruiting loquat on Wightman Road last night. I might knock on the owner's door and ask if we can pick them. Roasted with a bit of vanilla sugar is the best way to eat them! Yum. Medlars are a different tree completely and only nice as jelly.
Permalink Reply by Joe H on August 8, 2017 at 18:45

Indeed, loquats. Many of the greengrocers on GL sell them when they're in season. They are delicious provided they're ripe and not too big, reminiscent of orange sherbet. Don't be afraid to buy/pick/eat them if they have a bit of brown bruising on the surface; most of it will come off with the peel, which is easily removed. Stones inside are smooth and chestnut-brown, and separate from the flesh very easily.

The trees grow quickly and fairly easily over here, but I don't know how regularly they bear fruit.

Confusion with medlars is typical (as pointed out by one or two previous posters—a nasty thing in its fresh form which needs to be "bletted", which is a sort of fermentation), and rather than seeing them called loquats in most grocers', they're referred to by their Turkish, North African, or other Mediterranean names which all seem to be variants of "Mesp…" or "Nesp…", Such as mespillar, nespole, nesplar, etc.

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