Loquat of Callosa d’en Sarrià: Regional Heritage and Gastronomy

The medlar, scientifically named Eryobotria japonica, is a fruit native to China and Japan that found a welcoming climate in the Mediterranean basin centuries ago. In particular towns such as Callosa d’en Sarrià and Altea, in Marina Baixa, became favorable homes for this resilient fruit.

Historical trade by seafaring merchants brought the loquat to Spain, where its thriving habitat emerged in this region, with Callosa d’en Sarrià standing out as a key hub. The loquat, recognized with a Protected Designation of Origin, benefits from the region’s mild subtropical temperatures, limestone soils, and natural irrigation sources, which together produce the Loquat of Callosa d’en Sarrià with distinctive traits.

When harvested at its peak, the fruit delivers a sweet, juicy bite. The Regulatory Council describes it as a flavor event with exotic nuances. This low-calorie fruit is easy to peel and packs essential nutrients, including substantial vitamin A and dietary fiber. Rich in carotenoids that convert to provitamin A, the loquat shines during the April and May period, when it is often linked to skin care and preparing the body for summer, earning the nickname fruit of beauty.

Thanks to its potassium content, the loquat is particularly appealing to athletes and anyone managing muscle health. It offers dietary fiber and mucilage that can act as prebiotics, supporting a balanced gut flora. Its unmistakable, exotic sweetness with subtle acidic notes helps distinguish Callosa d’en Sarrià’s loquat as a singular and memorable fruit, as emphasized by the Regulatory Council.

Regulatory Council

The Regulatory Council’s primary role is product certification. Registered warehouses store only goods that meet established standards, ensuring the origin and unique quality of the Níspero de Callosa d’en Sarrià. Beyond supervision, the Council promotes the product, designing campaigns to help consumers distinguish an origin-marked item from non-origin-marked options. The administration supports label printing in cooperation with the Alicante Provincial Council.

Additionally, the DOP Loquat Regulatory Council of Callosa d’en Sarrià monitors operators and producers to prevent any violations of the brand protections.

Like all agricultural processes, harvest, sorting, and packaging are performed manually, preserving the loquat’s nutritional and organoleptic properties until it reaches the consumer in peak condition.

Finally, the PDO Regulatory Council emphasizes its commitment to local employment and its philosophy that the loquat anchors the regional economy by linking the new world with the area’s economic life.

Mandatory content

In the coming week, the Níspero de Callosa d’en Sarrià will participate in the Menjars de la Terra gastronomic events. Five restaurants around the marinas will feature the loquat in tastings and demonstrations from Monday to Friday, highlighting its culinary versatility. The product will be a mandatory ingredient in at least one dish on menus at several venues including Malaspina in Benidorm, Puig Campana in La Cala de Finestrat, El Cranc Chiringuito in La Cala de Finestrat, and others in Altea, Club Náutico de La Vila, and Casa Cantares de Calp. These days are open to the public, offering a chance to explore the culinary treasures of the region’s cuisines. To participate, guests should contact the chosen restaurant to reserve.

Menus of Marina Baixa and Marina Alta

WELCOME COCKTAIL:

• Local cheeses and sausages selection.

• Creamy mini cone with cod brandy and piquillo pepper sauce, finished with an olive sphere.

• Steak tartare with mock caviar of ripe pikaña.

• Mini coca with goose mousse, goat cheese, peanuts, and loquat jam.

• Soy-marinated sheep’s milk croquettes on a bed of pork air and a thin layer of Iberian ham.

• Vilera-style octopus with candied bacon and La Vera paprika EVOO.

• Mini mushroom omelette with herring.

ON THE TABLE:

• Loquat and citrus-textured white shrimp carpaccio from Calp.

• Medlar sherbet with disaronno.

MAIN COURSE :

• Rice with roasted loquat and smoked blue duck magret.

SWEET:

• Mini savarin loquat tarte tatin with Maria biscuit ice cream and chantilly cream.

SHOPPING CENTRE:

• Marina Alta white and Laudum Roble red from Bodegas Bocopa.

• PRICE PER PERSON: 42 € (VAT included)

• Reservations process available through participating venues.

APPETIZER:

STARTERS:

• Burrata, lettuce and loquat salad from Callosa d’en Sarrià.

• Wild asparagus from Villena with Iberian bacon.

• Cuttlefish meatballs, a reflection of sea and mountains.

MAIN COURSE :

• Lekto la rice with shrimp and artichoke.

SWEET:

• Chantilly almond tart.

• Coffees and infusions.

SHOPPING CENTRE:

• DOP Alicante whites and traditional whites from Las Blancas, plus a selection of DOP Alicante reds.

• Waters, beers and soft drinks.

PRICE PER PERSON: 42 € (VAT included)

Reservation: 965 853 914

restaurantpuigcampana.com

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STARTERS:

• Burrata, lettuce and loquat salad from Callosa d’en Sarrià.

• Wild asparagus from Villena with Iberian bacon.

• Cuttlefish meatballs, our sea and mountains.

MAIN COURSE :

• Lektola rice, shrimp and artichoke.

SWEET:

• Loquat tatins.

• Coffees and infusions.

SHOPPING CENTRE:

• Mediterranean platform, Moscatel & Merseguera, DOP Alicante. Sericis Old Stocks, 100% Monastrell, DOP Alicante.

• Waters, beers and soft drinks.

PRICE PER PERSON: 42 € (VAT included)

Reservation: 966 365 330

elcranc.com

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STARTERS:

• Aioli and tomato bread.

• Carved tomatoes with fire-roasted pastor and kalamata olives.

• Coca de pebrereta.

• Grilled artichoke flowers with garlic white shrimp from La Vila.

• Bulbous Squid Sailing Club.

MAIN COURSE :

SWEET:

• Loquat tatins.

• Coffees and infusions.

SHOPPING CENTRE:

• DOP Alicante Las Blancas Tradicionales white wine. DOP Alicante red wine La Casica del Abuelo.

• Waters, beers and soft drinks.

PRICE PER PERSON: 42 € (VAT included)

Reservation: 661 624 481

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STARTERS:

• White bread or spelled bread with tomatoes, aioli and olives.

• Cantares Salad: sautéed octopus, shrimp, loquat sauce and sprouts with avocado.

• Kalamaret Scales: with artichokes and young garlic.

• Boiled red Calp shrimp.

MAIN COURSE :

• Almond Raya Scales.

SWEET:

• Cheese and loquat cake from Callosa d’en Sarrià.

• Coffees and infusions.

SHOPPING CENTRE:

• Mediterranean platform, Moscatel & Merseguera, DOP Alicante. Sericis Old Stocks, 100% Monastrell, DOP Alicante.

• Waters, beers and soft drinks.

PRICE PER PERSON: 42 € (VAT included)

Reservation: Phone: 966 365 330

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STARTERS:

• White or spelled bread with tomatoes, aioli and olives.

• Cantares Salad: sautéed octopus, shrimp, loquat sauce and sprouts with avocado.

• Kalamaret Scales: With artichokes and young garlic.

• Boiled red Calp shrimp.

MAIN COURSE :

• Almond Raya Scales.

SWEET:

• Loquat cake with Callosa d’en Sarrià loquat.

• Coffees and infusions.

SHOPPING CENTRE:

• Mediterranean platform, Moscatel & Merseguera, DOP Alicante. Sericis Old Stocks, 100% Monastrell, DOP Alicante.

• Waters, beers and soft drinks.

PRICE PER PERSON: 42 € (VAT included)

Reservation: 966 365 330

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The text has been revised to reflect current culinary events and offerings while preserving the original structure and meaning. It remains a discussion of the loquat’s regional significance, the role of the Regulatory Council, and related dining experiences in Marina Baixa and Marina Alta, with updated language for clarity and flow.