With the warmer days of late April come the golden fruit of my loquat tree. You have to work quickly once they start to ripen, bugs and birds snack on the juicy yellowish orbs while they turn in the sun. These are the very first loquats of the season in my back yard. Now I have to keep the big critters from devouring them all before I can cook them down into a jelly or butter format. Sweet and sour notes prevail when raw or cooked. The butter I made last year was put to good use. My friend at Full & Content rounded up recipes for this unusual fruit which will be posted soon!