Naturally, clever Bermuda cooks have found many ways to use this golden yellow fruit -- everything from upside down cakes and jellies to pies and preserves.

So, tear yourself away from eating the fruit right off the trees and try these recipes -- some of which will let you continue to enjoy the loquat bounty long after the branches are bare.

LOQUAT CHUTNEY 5 cups loquats (measure after preparing) 2 large onions, chopped 1 clove garlic, chopped fine 1 large apple, peeled and chopped 11 cups seedless raisins 2 oz. green ginger, peeled and cut fine 4 cups brown sugar 1 green pepper, finely chopped 1 tsp. salt 1 tsp. cloves 1 tsp. allspice 1 tsp. nutmeg 2 cups cider vinegar PREPARE loquats by removing stem ends and stones, then cutting in small pieces. Prepare all other ingredients. Put all together in a pot and cook slowly until soft and thick. Put in sterilised jars and seal immediately.

(What's Cooking in Bermuda by Betsy Ross.) LOQUAT CAKE 1 cup oil 2 cups sugar 3 eggs 3 cups flour 1 tsp. baking soda 2 tsp. cinnamon 1 tsp. nutmeg 1 tsp. salt 3 cups loquats, skinned, pitted, chopped 1 cup chopped walnuts 2 tsp. vanilla PRE-HEAT oven to 350 degrees F. Mix all ingredients in order given. Beat for additional two minutes with electric mixer. Bake until cake is done, approximately 30 to 35 minutes. (Traditional Bermuda Recipes pub. Sunshine League.) 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 sterile jars and seal. (Bermudian Cookery pub. Bermuda Junior Service League.) LOQUAT LIQUEUR PRICK 2 quarts loquats with a fork. Put in a jar with a tight top. Add 2 pounds rock candy and 11 bottles gin. Shake every day for one month, strain and bottle. (Bermudian Cookery pub. Bermuda Junior Service League.) A variation on loquat liqueur is this late 19th century version furnished by Mrs. C. Vail Zuill: MISS EDITH WILKINSON'S LOQUAT LIQUEUR 1 bottle brandy 11 lbs. loquats 3 lbs. sugar 1 tsp. allspice 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. cloves 1 pint milk MINCE loquats and put with some seeds in air tight bottle, mix sugar with them, and let stand for a day. (The sugar will draw juice out of fruit). Add brandy and let stand for five weeks. Put into double flannel bag, let drain out what will, then squeeze the bag to get all the juice. Add spices and boiling milk to this liquor, and strain until clear through a double flannel bag. (The juice and rind of one lemon may be substituted for the spices. Steep the rind and add the juice when brandy is added to fruit. (Bermudian Cookery pub. Bermuda Junior Service League) FROZEN LOQUATS 4 pints loquats Syrup made from: 31 cups sugar 31 cups water 3 tsp. 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 tsp. cinnamon 1 cup sugar 2 tbsp. lemon juice 1 tbsp. cider vinegar 2 tbsp. 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 PIE 4 cups loquats 1 cup sugar Unbaked pie crust 1 tsp. allspice 3 tsp. minute tapioca 3 tbsp. butter PEEL, seed, and chop fruit. Add remaining ingredients. Pout into unbaked pie crust and cover with lattice top crust. Bake at 350 degrees F. for one hour.

LOQUAT UPSIDE-DOWN CAKE 3 cups sliced loquats 1 cup brown sugar 1 cup raisins 1 tsp. allspice 1 tsp. salt 1 pkg. yellow cake mix PEEL, seed, and thinly slice loquats. Combine with brown sugar, raisins, allspice and salt. Spread on well buttered 13 x 9 x 2 inch pan. Prepare yellow cake mix according to directions. Pour batter over fruit and bake in moderate oven (350 degrees F.) about 40 minutes. Loosen cake from sides of pan; invert on large plate and serve with or without whipped cream.

SWEET SPICED LOQUATS 2 qts. loquats 1 cup hot water 1 cup vinegar 4 cups sugar 1 tbsp. whole cloves 2 sticks cinnamon 1 lemon sliced or 3 kumquats, sliced WASH loquats and remove stem and blossom ends. Cut loquats lengthwise on one side to remove seeds. Steam 2-3 minutes in water to soften and to prevent shrivelling. Add other ingredients (tie spices in cheesecloth bag and pound lightly) and cook gently about 10 minutes. Let stand overnight. Reheat to boiling and cook gently until syrup is somewhat thick. Pack into clean hot pin jars; adjust lids. Process in boiling water-bath canner for 5 minutes.

LOQUATS IN SYRUP 1 cup water 1 cup sugar 1 long strip lemon peel 2 tbsp. lemon juice 1 lb. ripe loquats (weighed without stems) COMBINE water, sugar and lemon peel in saucepan. Simmer, covered, 3-4 minutes.

Turn off heat and let stand while you prepare loquats. Rinse stemmed loquats, trim off blossom ends, then halve and pit them. Pull off skins. If loquats are relatively large, cut into quarters. (Note: If you do not object to cooked fruit with pits, poach the fruits whole for more flavour). Add fruit to syrup and bring to a simmer. Cover and poach gently, on lowest heat, until fruit is tender to taste -- about 5 minutes. Uncover and cool in syrup. Pour into dish and chill thoroughly.

Note: After loquats have cooled in syrup, they can be packed into freezer containers and frozen for months. PHOTO SWEET 'N' SUCCULENT -- That's the luscious loquat. Trees are presently covered in this much-loved fruit, so the time is perfect time to enjoy them in a host of different ways.