During the season, which is now, I've made jar after jar of jam; I've cooked sliced loquats in syrup, and I came up with this pineapple-loquat margarita, which is pure, foamy heaven.
If you don't have a loquat tree, look for the fruit at farmers' markets, but do it now. The last of my fruit is wrinkling on the tree, which indicates the season is ending.
2 fresh loquats, peeled, seeded and trimmed
1/4 cup cut-up fresh pineapple
2 ounces silver tequila
1 ounce triple sec
1/2 ounce simple syrup
Juice of 1 key lime
3 ice cubes
In a blender container, combine the loquats, pineapple, tequila, triple sec, syrup and lime juice. Blend this thoroughly and then taste. If the pineapple is not sweet, you may need to add more simple syrup.
When you have flavored the drink to taste, add the ice cubes and blend until foamy and most of the ice is pulverized.
Turn into a cocktail glass and drink immediately before the foam subsides.
Makes 1 serving.