For a few months each spring, the Algarve is graced with a naturally sweet delight that appears briefly from April to May. Nêspera trees burst with fruit, offering generous clusters in gardens and along roadsides. A short-lived treat that’s perfect for making nêspera pie.
Although nêspera trees, known officially as the loquat tree (Eriobotrya japonica), are now a familiar sight in Algarvian gardens, this juicy member of the Rosaceae family, a close relation to pears and quinces, is not native to Portugal at all. The fruit originates from the cooler hill regions of south-central China, where it has been cultivated for thousands of years and appears in ancient texts as early as the 10th century BC. In China, the nêspera, known as pípa (楜籦), has long held an important place in agriculture and traditional medicine.
The tree arrived in Europe in the mid-13th century, introduced by the Moors during the period when the Algarve was under Islamic rule. Its widespread success in Portugal was likely strengthened centuries later, when Portuguese explorers brought additional varieties back from China during their maritime trade in the 15th century.
Thanks to their nutritional composition, nêsperas are associated with several health benefits, which helps explain their popularity. Their high fibre content supports the immune system, promotes healthy digestion, and helps regulate cholesterol and blood sugar levels. They are also an excellent source of carotene, which contributes to healthy skin.
Because nêsperas are made up of about 86% water, they act as a natural hydrator and make an ideal thirst-quencher on those warm spring days. They are also lower in calories than many other fruits. An average serving contains only about eight calories, which equals roughly 51 kcal per 100 grams. And of course, they count as one of your ‘five-a-day’.
If you’re lucky enough to have a nêspera tree in your garden, count yourself fortunate, as farm-grown nêsperas can cost up to three euros or more for a pack of five. With such a short shelf life, it’s a shame how often these fruits fall to the ground uneaten, while their seeds are left to be enjoyed by the birds.
Thankfully, they are very easy to grow in the Algarve. Each fruit produces between two and five medium-sized seeds. Simply pop them in the ground and cover with decent potting soil, and you will soon have the beginnings of a baby Nêspera tree, which will take about five years to mature and fruit. If you can’t wait that long, most farmers’ markets and nurseries stock more mature trees for around 15 euros, which should fruit within a year of planting.
But if you already have more nêsperas than you can handle, how do you make the most of the harvest while it lasts? After plenty of trial and error, I’ve learned they don’t freeze well, but they do make a delicious pie or jam.
A perfect treat to kick-start the spring season, and a little delight as we break our Lenten fast (that’s on Holy Thursday, 2 April, in case you forgot). Alternatively, for a healthier option, nêsperas also make a tasty addition to any fruit salad, or if you’re feeling adventurous and fancy a little tipple, you can even distil them into a sweet liqueur or a medicinal syrup. In traditional Chinese medicine, nêspera syrup has been used for centuries as a remedy for internal irritation and sore throats.
So, if you have a nêspera tree in your garden, why not take advantage of these short-lived little spring treats? And if you haven’t got one, perhaps try your hand at a little green-fingered magic in time for a fruitful season next year.
Did you know?
The Portuguese word nêspera comes from the Latin mespilum, which in turn comes from the Ancient Greek méspilon. Originally, these words referred to a different but related fruit, the medlar (Mespilus germanica), but over time, the term shifted in Portuguese to also refer to the loquat, which we now call nêspera.
Luka’s Nêspera Pie Recipe
Whilst I don’t claim to be a culinary expert, I have found a simple way to enjoy nêsperas with a cup of tea on a sunny spring afternoon.
Prepare your pastry
Make a shortcrust pastry base and lid using your favourite recipe.
Prepare the fruit
Gather as many nêsperas as you like. I tend to use just under 1 kg. Peel them and remove the seeds.
Tip: Do this all at once. Leaving the fruit sitting for even a few hours can cause them to turn brown.
Cook the filling
Place the peeled fruit in a saucepan with a knob of butter, 200 g of caster sugar, and a splash of water.
Simmer for about 15 minutes. Taste and adjust the sugar depending on acidity, then mash.
Assemble the pie
Pour the filling into the pastry base, cover with the pastry lid, and trim to fit.
Bake
Bake at 180°C (fan) for about 20 minutes.
Let it cool, then serve with custard or ice cream.
