Best season to travel to Guatemala


Apart from being eaten raw, sweet nisperos are used in syrups, jams, chutneys, jellies, tarts, and pies​


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​Distinguished by the combination of sweetness and tartness, the nispero fruit or loquat is one of Guatemala's favourites. During the season, ​it is eaten fresh, particularly in fruit cups and salads. The slightly green nisperos also make perfect tarts and pies, whereas the ripe fruit may be poached in a delicious syrup. To preserve the fruit, it is used in jellies, jams, chutneys, and many more sweet delicacies.

The best way to plunge into nispero delight is to visit the Festival del Nisperos held in the main square of San Juan del Obispo. The town is set on the slopes of Volcan Agua and is overlooked by the beautiful scenery of Panchoy Valley and Antigua. The abundance of nispero is celebrated in November during the peak of "cosecha"—harvest time. However, nispero season is longer and stretches from October through December.

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