Loquats are a fruit and tree originating from China, now grown in various parts of the world. The tree is evergreen and produces fruit in early spring, with a sweet, exotic flavor. The fruit can be eaten as is or used in jams, jellies, and other desserts. The seeds are inedible. Loquats are not widely known in California, but can be found in Asian or Hispanic markets and online.
A loquat is both a tree and its fruit, thought to have originated in China. At least 1,000 years ago, the Japanese began cultivating loquat. Loquats are now grown in the Middle East, parts of Europe and Africa, Brazil, Hawaii, and throughout California.
Californians started growing this tree in the 19th century. The tree is evergreen and makes a nice addition to the landscape. Also, loquat blooms in late fall or early winter when there are few flowers available. The tree fruits in early spring, so it is the first of the summer fruits to appear.
The height of the tree is variable and ranges between 10 and 30 feet (about 3-9 m) in height. Generally, unless a loquat is well established, the trees are in the shortest range. The fruit itself has a soft, fuzzy exterior comparable to an apricot in size and color, but not in shape. The loquat is teardrop or pear-shaped and is generally no longer than 2.5 cm.
The fruit of the loquat is generally eaten as it is in most cultures. However, it has a relatively high pectin content and can be a valuable addition to jam, jelly or chutney. Some find the taste slightly acidic, but the acidity decreases if the fruit is eaten when fully ripe. Loquats have an exotic flavor, a cross between a passion fruit and a guava. Their sweetness makes them a perfect substitute for higher calorie desserts.
Loquats are also delicious in fruit salad and baked fruit desserts like cobbler. Even adventurous winemakers have created a talkative wine. Others cook lamb or ham with loquats. The Chinese use loquat to make cough syrup.
Both the outside and inside of the loquat are edible, although some prefer to peel the fruit. The three or four seeds, which look a bit like hazelnuts, are inedible, as they contain a small amount of cyanide. In any loquat preparation, the seeds should be discarded.
Although the loquat enjoys great popularity in parts of Asia and South America, with Japan as the largest producer, in California these tantalizing fruits are largely ignored. The fruit is often dropped on the ground and few recognize its delicious potential.
This writer will never forget discovering the loquat when it was growing in the San Francisco Bay Area. After long winters of eating apples that continued to decline in quality, medlar trees loaded with fresh fruit were a welcome change. Often, the trees could be found in abandoned or business-related backyards, and most business owners were more than happy to let the kids harvest as many as they could fit.
If one is not lucky enough to live in an area where the loquat is grown, the fruit is generally available in Asian or Hispanic markets. Loquats can also be ordered online when they’re in season. Loquat jams and jellies can be found year-round on the Internet or in specialty food stores.
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