the island in the
1800s to lure
pesky birds away
from local citrus crops, loquat trees
quickly spread throughout parks, yards
and roadsides from east end to west.
Ripening at the end of winter and into
early spring, they are not only incredibly
abundant but versatile too; loquats can
be stewed to make chutney, boiled
to make jam or even preserved with
alcohol to make a potent liqueur.
Nowadays, surreptitiously picking
ripe loquats has become something of
a national pastime. In fact, so attuned
are the eyes of Bermudians to spotting
the little yellow-orange fruit that you’ll
often see locals jumping fences and
stopping traffic to pluck a handful or
two! In honour of Bermuda’s favourite
fruit, we remember a cheeky story told
several years ago by Fiona Hatfield
and later shared in The Bermudian’s
“From The Crow’s Nest”:
A lovely English couple was visiting
Bermuda last February. They were
walking down a quiet road when they
stopped to chat with two young Ber-
mudian boys sitting on a wall. Behind
the boys they spotted a loquat tree
laden with fruit not yet ripe, and not
knowing, they asked the boys what the
tree was. Their response (in a broad
Bermudian accent) was “Vel, dats a
“Is it a fruit?” asked the English
couple. “What does it taste like?”
they continued. “What colour are
they when they are ripe?” The boys
politely told them all they knew about
loquats, which was plenty. Then the
English couple asked the young boys,
“When is the best time to pick them?”
The boys looked at each other and
replied, “Ven de dawg is tied up.”
• 1.43 lb loquats (after removing stones)
• 4 large apples
• . 66 lb dried apricots
• . 18 lb gingerroot
• 4 tbsp mustard seeds
• 1.10 lb raw sugar
• 3 ¼ cup cider vinegar
• 2 tsp salt
• 2 tsp crushed chilies
1. Trim the stem and flower end of the loquats.
Remove the stones and any membrane
between the stones. The loquats brown a little
on the cut edges but regain their colour when
cooked. Loquats do not need to be peeled.
Every year, runners from countries as diverse
as Kenya, Ethiopia, Canada and Ukraine flock to
our beautiful island to take part in a high-energy
three-part racing event held over the Martin Luther
King Day holiday weekend. The event is, of course,
Bermuda Marathon Weekend, the biggest and
most challenging of its kind. Over 800 participants
are expected and hundreds upon hundreds of
dedicated fans will gather to show their support.
The Bermuda National Athletics Association
presents the 40th annual Bermuda Marathon
Weekend, January 16–18, 2015. Individual events
will be spread over three days, with the Front
Street Mile on Friday, the 10K and 10K Walk on
Saturday, and the Marathon and Half-Marathon on
Sunday. Guest lectures featuring famous runners
as well as screenings of inspirational documenta-ries are also on the agenda.
MARATHON LINE UP:
• FRIDAY, JANUARY 16, 2015
BERMUDA 10K & 10K WALK
• SATURDAY, JANUARY 17, 2015
BERMUDA MARATHON & HALF MARATHON
• SUNDAY, JANUARY 18, 2015
BERMUDA TRIANGLE CHALLENGE
FRIDAY & SUNDAY, JANUARY 16 & 18, 2015
VISIT W WW.BERMUDARACEWEEKEND.COM FOR ROUTE
MAPS AND TO LEARN MORE ABOUT INDIVIDUAL RACES
2. Peel and cube the apples.
3. Cut the apricots into strips.
4. Peel and cut the ginger into julienne strips.
5. Crush some of the mustard seeds to release
the flavour by leave the majority whole.
6. Put all the ingredients into a large pan and
bring to a boil. Simmer for about an hour and
a half until the apple is cooked to a pulp. Stir
occasionally so that it doesn’t stick to the
bottom of the pan.
7. Heat some clean jars in a hot oven to
8. Pour the hot chutney into hot jars. Put the
lids on while still hot.
9. Store in a cool dry place for up to nine months.
10. Opened jars should be kept in the fridge.