Spring fruits make great desserts, and I’m not just talking fruit salad. Have you ever noticed how fruit salads tend to contain mostly fruits you don’t like as much? Anyway, this isn’t a fruit salad. It’s strawberries and loquats topped with an aromatic vanilla sour cream. The sour cream topping was so good that Eitan volunteered to clean out the pastry bag with his tongue.
Loquat season is now in full swing here, and I’m still going through the bucket of discount loquats I bought last weekend — they’re ugly and bruised, but super sweet. Now is a good time to go get your fix, since loquat season tends to be fleeting.
These servings yield nice big bowls of fruit (in my opinion), topped with just enough sour cream to add flavor. Play with the fruit-sour cream ratio until you get something you like. You don’t have to use strawberries and loquats; you can use another fruit of your choice, especially if these fruits aren’t available in your area. As alternatives, I’d recommend plums, apricots or peaches.
More of my loquat recipes.
For four servings:
For the cream:
4 tablespoons heavy cream cheese (30% fat)
1 tablespoon sugar
1 teaspoon vanilla
1 teaspoon amaretto
1 1/2 teaspoons fresh lemon juice
For the fruit:
12 loquats
24 strawberries
Another summer fruit of your choice (apricots, plums, peaches, etc.)
Mix together all the ingredients for the cream.
Pit and halve the loquats and blanch for a minute. Dunk into cold water and then remove the peels. Halve the strawberries and remove the stems.
Arrange the fruit in four bowls, and top with the cream. I used an icing bag for effect, but you could just use a spoon.
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