I went to the market with my girls the other day and run into these amazing loquats. My younger daughter was immediately fascinated by them and – as a matter of fact – I couldn’t resist them either. I tried to emphasize the pleasant acidity of the fruits with sweet pistachio cookies and raw date cookies as well as soft Greek yoghurt. So simple and yet so tasty.
Pistachio cookies: Beat 2 egg whites and gradually add 50 g icing sugar. Gently blend with a mixture of 25 g finely grounded pistachios, 75 g finely grounded almonds and 50 g icing sugar. Pipe out small dollops of batter and let set for 15 minutes. Sprinkle with chopped pistachios (optional, I made half with and half without). Bake for 8 minutes in 170°C.
Raw date cookies: Blend a handful of pitted dried dates and a handful of almonds. Roll into small balls and gently press into flat cookies.
Peel, pit and halve the loquats. Serve with Greek yoghurt and decorate with chopped pistachios as well as mint and red clover.