Loquat fruit paste

Overview

I was really surprised to see loquat at this time. At this time of year, it's too early. This loquat is quite big, and if you don’t look at the bruises, the color is not bad. However, this fruit, which looks very good, has not been harvested at the right time. It is only sour in the mouth, with little sweetness, and the unique fruity fragrance of loquat is also absent. After tasting one or two, there is no sign of diminishing. If this continues, it can only be thrown away. Find a way to solve it? Make some ointment. Although the real loquat paste is not made from loquat pulp, using the pulp to make a paste has somewhat similar effects. I insist on calling it fruit paste to show the difference. Use Zhizunbao to beat the pulp into a puree. The paste should be more delicate and smooth, but you forget that loquat pulp is easily oxidized and discolored. As the machine rotates rapidly, the pulp turns into puree and browns instantly. The golden loquat had to turn into yellow-brown fruit paste. No matter what. . . .

Tags

• dessert
• home cooking
• old man
• afternoon tea
• summer recipes
• loquat
• rock sugar
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Peel the loquat and take out the pulp

   

3. 3 Pour into a food processor and add a small amount of water

   

4. 4 Close the lid tightly

   

5. 5 Turn on the fruit and vegetable button and beat for 2 minutes

   

6. 6 Beating finished

   

7. 7 Pour into the pot

   

8. 8 Add rock sugar

   

9. 9 Heat over medium-low heat, stirring constantly

   

10. 10 Cook until thick and dripping into flakes, turn off the heat

    

11. 11 After cooling, bottle and store in a sealed container.