Spanish Fruit 'The Nispero'

Nisperos

There is nothing more wonderful than to walk into the garden and be able to eat fruit straight from the tree.

This was the case on my last holiday in Spain. This delightful, underrated little gem 'the Nispero' know in English as 'the Loquat', is a truly versatile fruit. It is eaten as a fresh fruit and goes well with other fruits in fruit salads. They are sweetest when soft and orange.

In Spain, the fruit is commonly used to make jam, jelly and chutney,or can be poached in light syrup.  Firm, slightly immature fruits are best for making pies or tarts. The fruit can also be used for wine.

Originally the tree was found commonly in China but now over 800 varieties can be found across Europe, Asia and Africa.

Offering a first-rate source of vitamin A, potassium, beta carotene, fiber and carbohydrates, loquats are low in calories.

So next time you are on holiday, and come across 'Loquats' - why not give them a try?



Loquat Jam



Recipe from 'Come dine with me'

Seville Trifle

Lorraine concludeds her Spanish themed evening with this orange trifle on
Come Dine With Me, West Lancashire

Oranges first originated in either India or China, where they earned the name of "Chinese apples." They first appeared in writing in ancient texts dating back as far as 2200 B.C.

In 1493, on his second voyage, Christopher Columbus brought the first orange to America. Later, Ponce de Leon is believed to have been responsible for planting the first orange trees in North America, near St. Augustine, Florida.

In 1769, Spanish missionaries led by Father Junipero Serra planted the first citrus seeds in California.

While oranges were first cultivated commercially around the nineteenth century, orange trees have existed for centuries. They are now produced in countries throughout the world including the U.S., Japan, Brazil, Israel and Australia.

Oranges have been revered for centuries and symbolize love and happiness. For the Japanese, orange blossoms stood for chastity and in the Middle East, oranges represented fertility.

Serves 5

Ingredients

4 oranges, peeled and segmented
1 Pkt orange jelly
Large tub of double cream, whipped
1 bar of dark chocolate, grated
1 bag Amaretti biscuits
Chocolate orange matchsticks - for decoration
Small glass of Cointreau


Method
Peel the orange and soak in the Cointreau for a few hours.
Crumble the biscuits between serving glasses and spoon the oranges on top.
Make the jelly according to packet instructions and pour over biscuits and oranges. Refrigerate until set.. Spread the cream over and decorate with almond biscuits, grated chocolate and chocolate sticks.


Adults only

Add a small shot glass of Cointreau on the side

http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-11/seville-trifle-recipe