Seasonal fruits and vegetables are plentiful in Japan, and so here I am doing what I do best — tweaking recipes to come up with food I truly miss. Today, I’m introducing one very special fruit I’ve only seen in Japan: びわ (biwa). I want to refer to biwa as Japanese apricots, though the taste is slightly different than the typical apricot you’re probably used to from back home — wherever home is, really!
Biwa Season
Image: iStock: Veliavik
Biwa is one of the most easily accessible and delicious Japanese summer fruits that can be turned into any fabulous dessert you can think of. A type of loquat, biwa is small, golden-orange and juicy with a sweet-tart flavor that pairs beautifully with cakes, jellies and even cocktails. Biwa grown in Japanese farms are typically harvested in May, and wild ones are usually left until June. The most famous cultivated variety, Mogi Biwa from Nagasaki, is prized for its large size and delicate sweetness.
Rich in vitamin A, potassium and antioxidants, biwa is not only refreshing but also packed with nutrients, making it a seasonal treat worth trying while in Japan.
Sweet Lemon Bars With Biwa Recipe
I paired Japanese biwa with lemons, and honestly, I couldn’t be happier. While the lemon custard brings tart, pucker-inducing deliciousness, the biwa adds soft, tangy-sweet goodness that perfectly balances it out. Altogether, it’s a sure crowd-pleasing addition to your brunch, lunch, tea, or dinner. So, here’s how to make yours!
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