This unassuming yellow fruit might sound foreign to all but the most die-hard fruit fanatics, but the succulent and sweet loquat is immensely popular around the world, is low in calories, high in fibre and is an excellent source of vitamin A. Loquats are common in many backyards across Australia – you might be cultivating a delicious fruit and not be aware of its uses. The loquat is best harvested in winter, meaning that it is the perfect fruit to bring into your kitchen in the cooler months.

Like many fruits, the loquat makes for a great ingredient in fruit salad, jelly, jams and chutneys. There is also a varied selection of recipes that incorporate loquat for a bit of a tangy twist, including both sweet and savoury meals. Try making a loquat crumble, tart or pie for a fruity dessert, incorporate loquat into coleslaw, make a tangy sauce for some chicken or add some jam to a pizza with brussel sprouts and prosciutto. If you are feeling adventurous, loquat can be used to make grappa and wine – all it takes is a bit of experimentation.