delicious indication that spring is nearly here.

Even a casual drive around the countryside at present indicates that this year's loquat crop is bountiful. Lots of warm winter sunshine tempered with life-giving rain has ensured plenty of finger lickin' goodness is ripe for the picking.

So let's get busy! Haul out those pots and pans, line up the spices, and fill the larder and freezer with everything from chutney to liqueur. And while you're at it, make a little extra. Bottled loquat delights from your kitchen make splendid gifts, especially at Christmastime! LOQUAT JAM 6 cups loquats, measured after preparing 1 oz. green ginger, peeled and grated 4 cups sugar 1 cup water WASH and stone fruit, save seeds and tie in a muslin bag. Put fruit, seeds and water in a pot, cook until tender. Add sugar and ginger. Remove bag of seeds.

Boil until mixture sets. Bottle in hot sterile jars and seal. (Bermudian Cookery pub. Junior Service League) .

LOQUAT CHUTNEY 1 1 lbs. seeded loquat 1 lb. onions, chopped 1 lb. grated apple 1 lb. sugar 2 teaspoons mustard 2 teaspoons salt 1 teaspoon curry 1 tablespoon molasses 1 teaspoon ginger 1 pint (8 oz.) vinegar 2 cups water 1 cup raisins WASH, stone and cut up loquats into small pieces. Prepare apples and onions.

Put all ingredients in pot and boil gently until soft and a good colour. Pour into hot sterile jars and seal.

LOQUAT LIQUEUR PRICK 2 quarts loquats with a fork. Put in a jar with a tight top. Add 2 pounds rock candy and 1 1 bottles gin. Shake every day for one month, strain and bottle. (Bermudian Cookery pub. Junior Service League) .

LOQUAT CAKE 1 cup oil 2 cups sugar 3 eggs 3 cups flour 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon salt 3 cups loquats, skinned, pitted and chopped 1 cup chopped walnuts 2 teaspoons vanilla PRE-HEAT oven to 350 degrees F. Mix all ingredients in order given. Beat for additional 2 minutes with electric mixer. Bake until cake is done, approximately 30 to 35 minutes. (Donna Richmond in Traditional Bermuda Recipes pub. Sunshine League) .

FROZEN LOQUATS 4 pints loquats syrup made from: 3 1 cups sugar 3 13 cups water 3 teaspoons ascorbic acid (optional) WASH well-ripened loquats, scald, peel, and remove seeds. Pack fruit in appropriate freezing containers and cover with syrup. Leave 1 inch head space, seal, and freeze.

JIFFY LOQUAT RELISH 2 cups loquats 1 cup candied orange peel 1 cup candied grapefruit peel 1 cup raisins 1 teaspoon cinnamon 1 cup sugar 2 tablespoons lemon juice 1 tablespoon cider vinegar 2 tablespoons candied ginger PREPARE loquats by washing and removing the blossom ends, stems, and seeds. Blanch and peel. Measure loquats and other ingredients, and blender chop until finely mixed. Refrigerate overnight in covered glass container to allow flavour to develop. Use within a week or ten days.

LOQUAT AMBROSIA 3 bananas 1 cup orange segments 1 cup grated coconut 1 cup pineapple chunks 1 cup loquat chunks Powdered sugar SLICE bananas and cut orange segments. Combine all fruits and sugar lightly; chill. Sprinkle with coconut just before serving.

LOQUAT FRUIT SALAD 2 cups sliced fresh loquats 1 cup pineapple tidbits 1 cup orange sections 1 cup sliced bananas 1 cup mayonnaise 1 cup pecans PEEL, seed, and thinly slice loquats. Combine with pineapple, orange sections, and sliced bananas. Chill about an hour. Drain off fruit juice and fold in mayonnaise. Serve on crisp lettuce leaves. Garnish with pecans.

LOQUAT GRAPE SALAD 8-10 loquats 1 cup chopped pecans 1 lime 1 1 cups seedless grapes BLANCH and peel seedless grapes. Remove seeds, slice fruit and sprinkle with lime juice to prevent discolouration. To serve: in centre of a lettuce leaf on each plate, pile some grapes and circle with loquat slices. Sprinkle with pecans and serve with mayonnaise.

LOQUAT JAM CAKE 1 cup sugar 3 cup shortening 2 cups cake flour 3 eggs 1 cup loquat jam (see recipe above) 3 tablespoons buttermilk 1 teaspoon soda 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon cinnamon 1 cup raisins 1 cup chopped pecans CREAM shortening and sugar together. Add beaten eggs. Sift flour and spices together. Add soda to buttermilk. Add flour mixture to creamed mixture, alternately with milk. Cut raisins with scissors, then stir in jam, nuts, and raisins. Bake in greased loaf pan at 350 degrees F. for approximately 30 minutes.

LOQUAT FLAN 8 oz. sugar pastry (see recipe below) 1 pint pastry cream (see recipe below) 1 lb. fresh loquats Sugar Pastry 2 cups flour 8 tablespoons margarine 2 tablespoons sugar, 1 whole egg RUB fat into flour until mixture assumes a sandy texture. Mix egg and sugar together and add to flour mixture. Mix in lightly until all of the flour is binded together. Let rest for 15 minutes in a cool place. Grease a pie dish or flan ring. Roll pastry out to 1/16 inch thick and line pie or flan ring with the pastry. Ensure that pastry is evenly arranged, then cut away surplus pastry. Pierce pastry and blind bake for 10 minutes in a hot oven. (Blind bake means to cook blind with dry beans or peas. Place a piece of paper on the bottom and sides of the pastry case, then pour in the beans). After pastry is cooked, take out paper and beans. Make custard then pour while hot in the empty case.

Pastry Cream 1 pint (10 oz.) warm milk 2 egg yolks 2 tablespoons sugar 1 heaped tablespoon flour Few drops Bermuda Gold or vanilla essence CREAM eggs, sugar and flour together. Mix in warm milk. Put mixture into a clean pot and stir until thick. Add flavouring and mix in thoroughly. Pour mixture in empty case. Let cool, then decorate the top with the halves of loquats and coat with the warm apricot glaze. (Chef Fred Ming) .

DEEP-DISH LOQUAT PIE The filling for this pie is pure loquat, cooked only in its own juice with no water added and no flour used for thickening. Admittedly it does take time to wash, seed, and cut up such a quantity of loquats in preparation for cooking but the result is well worth the effort.

12 cups prepared loquats 1 1 cups sugar 1 teaspoon salt 1 teaspoon ginger 1 teaspoon allspice pastry for 9-inch double crust pie MAKE pastry ahead of time and place bottom crust in pie pan in freezer until ready to use.

Put prepared loquats in a large cooking pot with a few seeds for flavour. Add sugar, salt and spices but no water. Bring to boil uncovered, then boil gently for about 40 minutes until juice has evaporated. (Watch closely and stir frequently after an hour). When thickened remove from heat, add one tablespoon butter. Cool. Remove seeds.

Spoon filling into cold pie crust, add top crust as usual. Sprinkle with sugar. Bake on bottom shelf of 450-degree F. oven for 10 minutes. Lower heat to 350 degrees F., raise pie to middle shelf, continue baking about another 20 minutes until pastry is done. Serve warm with vanilla ice cream. (What's Cooking in Bermuda by Betsy Ross) .