Known as nísperos in Spanish, loquats can be seen ripening along in gardens and fields and along the island’s delightful country lanes. These sunny little fruits, often overlooked by visitors, are a local favourite.
Originally from China (despite their scientific name ‘Eriobotrya japonica’), they've grown in Spain since the 18th century, with Ibiza's climate proving perfect for these hardy trees.
Spain actually leads the world in loquat exports, but here in Ibiza, they remain a seasonal treat to be enjoyed fresh from April through to early June. The trees are easy to spot with their large leaves and clusters of small orange fruits.
Packed with vitamins A and C, plus potassium and fiber, the fleeting loquats should be on your radar. A versatile fruit, they can be transformed into jams, desserts, chutneys, and even savoury dishes
How to enjoy them:
- Fresh: Ripe when golden-orange and slightly soft – just remove the seeds, some people like to peel them
- Creative: Add to salads or pair with local cheeses for a sweet-savoury twist
But do remember:
- Avoid unripe green fruits (they're tart and can upset your stomach)
- Never eat the seeds (they contain trace amounts of cyanide)
- Best stored at room temperature until ripe, then refrigerate
Loquats represent Ibiza's simple pleasures – a seasonal gift that appears when the island shakes off winter and prepares for summer.
Whether you find them at a market, a roadside stall, or (if you're lucky) growing wild, they're worth seeking out for their unique flavour that captures Ibiza's spring sunshine.
Ibiza Spotlight Tip: For a true taste of spring, try loquats with yogurt and a drizzle of orange blossom honey.
Header image | Pixabay
