Loquat Fruit Cream

Name: Loquat Fruit Cream
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1300g Loquat; 200g crystal sugar; a little water

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

It was really surprising to see loquat at this time. At this time, it is too early. This loquat is quite big, and if you don't look at the bruises, the hue is also good. However, this very good-looking fruit is not the essence of the time, the entrance is only sour, the sweetness is very little, and the unique fruity aroma of loquat seems to be absent. After a taste or two, there is no sign of reduction. If this continues, it can only be thrown away.
Find a way to solve it? Make a paste. Although the real loquat paste is not made with loquat pulp, it has a somewhat similar effect. Insist on calling it fruit ointment to show the difference.
Use the Supreme Treasure to mash the pulp into a puree, so that the obtained paste should be more delicate and smooth, but forget that the loquat pulp is very easy to oxidize and change color. As the machine rotates rapidly, the pulp turns brown instantly while turning into puree. The golden-yellow loquat had to become a yellow-brown fruit paste. However. . . .

Ingredients

1300g Loquat
200g Crystal Sugar
a little Water

Loquat Fruit Cream

1. Ingredients: 1300 grams of loquat, 200 grams of rock sugar, a little water

2. Peel the loquat and take the meat, put it in the food processor, and add a small amount of water. Close the lid and start the fruits and vegetables

3. Beat for 2 minutes, until it becomes a fine mud, pour it into the pot

4. Add rock sugar, add on medium and low heat, stir constantly, cook until thick, dripping into flakes, and remove from heat. Bottle after cooling.

Tips:
The amount of sugar used can be increased or decreased according to your own taste, but it should not be too small or it will easily deteriorate.
The boiled fruit paste needs to be stored in the refrigerator and eaten as soon as possible.