Pipa Fruit

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Originally uploaded by Tracy Tan

Loquat as it is more famously known, is in season. I first saw it a few days ago in the compound garden. (The garden is quite amazing - it has such variety of plants, bushes and trees. Some flowering, some fruiting. And there is something to observe almost every season). And so we were pushing Micah on his new trike and noticed this tree with lots of yellow/orange fruit. At first I thought it was kumquat but the shape of the fruit didn't correspond. With no one to ask, we just walked on. There was a sign on the tree but we can't read Chinese - in fact the management has labeled some of the plants around with its scientific names.

Yesterday, David's business partner gave us some fruits - it was a box of the yellow/orange fruit. I still didn't know what it was until David asked them today - they said it was pipa or peipa (Cantonese). The only peipa I know is my sore throat/cough medicine - King To Nin Jiom Pei Pa Kao! And now I am eating the actual fruit.

When I started writing this post, I hadn't tried it. David had and didn't have anything good to say - he mentioned that it was too troublesome to peel the skin, take out the seeds and remove a layer of translucent membrane inside. And it is a small fruit.

I had to try it myself. I stopped writing and went to eat one so that I can describe it. It was like eating a cross between a peach and a mango in texture but honestly the fruit is almost tasteless! And I agree. It is quite troublesome.

I wondered if I could use it to cook since there was a whole boxful of it or else it will be given away to our friendly security guards at the basement carpark. I found loquat chutney recipe.

The only question now is whether I'd want to sit and peel, deseed and remove the membranes of like a thousand of these fruits to make that chutney! Maybe Micah can help!!!!!

Note: I have to say that our stay in China is very 'fruitful'. I've tasted many new things and learned more about Chinese foodstuff we get in Malaysia (usually dried or preserved) or in medicines. My blogging about it also forces me to do research and now I know more.