Succulent, tangy and sweet, the wonderfully delicious Nisperos (loquat) fruit are rich in vitamins, minerals and anti-oxidants. As I have mentioned before in LoveFoodIbiza – late spring in Ibiza sees Nisperos growing wild in abundance.

The closest fruit I could describe them to are mango, peach or apricot – albeit with a citrusy tang. Any of these can be substituted in this recipe as loquats are not readily available in most countries.

This is a great healthy wheat free/sugar free dessert. Or for a luxurious breakfast you can add granola and toasted pumpkin seeds for a good ol’ crunch. I have also adapted this recipe with the addition of whipped cream and broken meringue for an amazing indulgent Eton Mess. The mix of lime, passion fruit and toasted coconut is a real winner and gives a refreshing and exotic twist. It’s a fab ‘make ahead dessert’ that is always a pleaser, especially on a hot summers evening.

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Ingredients (serves 2)

250g Greek yogurt – approx 2 tubs
6-8 Nisperos (or 1 mango or Peach or apricots!) All peeled and stones removed
1 passionfriut – flesh and seeds scooped out
1 lime – zested and juiced
1 tablespoon coconut flakes – preferably fresh
Optional squirt of honey or agave if you have a sweet tooth

Method

1. Toast the coconut flakes in a dry frying pan until lightly golden – or grill them but make sure you keep a close eye on them.
2. Remove the skin and stones from the nisperos (or peach, mango or apricot – whatever you so desire) and then puree in a blender or food processor until nice and smooth.
3. Mix the juice of half a lime into the yoghurt and a pinch of the zest (save some for decortation).
4. Now for the fun part of layering up the yoghurt, fruit puree and passion fruit. I like to finish with a sprinkling of coconut, lime zest and puree.
5. I don’t think it needs to be sweetened but feel free to add a bit of honey or agave to taste.