Loquat Salsa & Goat Cheese
Loquats are native to Asia and utterly delicious, with a mix of tropical and citrus flavors. Our 100-plus-year-old tree isn't terribly well suited for the chilly climate of Anderson Valley, but we get at least one small harvest each year. Pretty and fragrant white flowers line the tree in the spring and we eagerly anticipate the small, tangerine-colored fruit each July. Loquats are tangy and sweet and are a great garnish to goat cheese, paired with a glass of our crisp Sauvignon Blanc.
10-12 loquats (peeled and seeded)
1 tbsp lemon juice
1 tsp honey or nectar of agave
Diced jalapeno (optional)
Garnish with a chiffonade of basil leaves (from 1 sprig)
Prepare the loquat by removing the membrane from around the seed cavity. Dice the loquats and add to a mixing bowl with the lemon juice, honey or nectar of agave and the basil garnish. Adjust the acidity and sweetness for the specific vintage of Sauvignon Blanc by adding more lemon juice or honey. Pour over goat cheese.