In my new place there is a locquat tree, struggling a little as it is in the shade of a larger tree that is yet to be pruned. Last year there were no locquats, but this year there are some, enough for this small household. We do have to use a ladder to pick all but the lowest ones, but it is worth it. Tonight we mix them with mango for a wonderful Spring dessert.
We don’t have many desserts here, but some similar recipes include: Macerated Strawberries and Passionfruit, An Autumn Fruit Salad with Apples, Pears and Pomegranate, Strawberries with a Mint Raspberry Sauce, and Peaches with Asian Flavours.
Locquats and Mango with Makrut Leaf
Take some locquats and slice a little off the stalk end and the bottom, removing the peel too if it is tough. Halve them and remove the seeds. Cut into quarters. Remove the white film in the seed cavity if you wish.
Slice the cheeks from a mango. On each cheek, cut the flesh into squares without cutting through the peel. Turn the cheek inside out, and the squares will be easy to remove.
Mix the locquats with the mango pieces and place on a serving plate. Sprinkle with some lavender salt (or just sea salt – only a little) and squeeze some lime juice over the fruit. Grate some lime zest over, and top with shredded kaffir lime leaves (optional).
Serve with cream or icecream. Enjoy!