Loquat fruit

Succulent, tangy and sweet, wonderfully delicious loquat fruit is rich in vitamins, minerals, and anti-oxidants.

This unique fruit is originated in the mountainous, evergreen rain forests of Southeastern China, from where it spread all across the world, including Japan. Some of the common names of loquat include Japanese plum, Japanese medlar, Maltese plum, etc.

The plant is an evergreen, large shrub or small tree belonging to the family of Rosaceae, in the genus; Eriobotrya, and named botanically /

Loquat fruits begin appearing in the trees by the end of winter season. Mature fruits are ready to harvest by June in Japan; however, their harvesting season may vary from region to region. The fruits are oval to pear in shape, appear in bunches of 5-20, and measure about 3 cm in width and 3-5 cm in length.

In general, the fruits are allowed to ripen on the tree before harvesting. Ripe fruits have soft texture. Externally, the skin surface is fuzzy but smooth with yellow to orange color. Internally, the flesh is either white or golden-yellow depending on the cultivar type. Each fruit contains 3-5, centrally placed large, brown seeds. The seeds are inedible, and may contain toxic cyanogen-glycosides.

Being a member of Rosaceae family of fruits, loquats have similar taste and flavor as that of apples; tart, and sweet with pleasant aroma. But they are soft and juicy in texture instead of crispy in apples. Loquat's leaves are also used in traditional medicines, and as herbal tea in many parts of the world.

Health benefits of Loquat fruit

Delicious, loquats are very low in calories; provide just 47 calories per 100 g. Nonetheless, they are rich in insoluble dietary fiber, pectin. Pectin retains moisture in the colon, and thus functions as bulk laxative. By this way, it helps to protect the colon mucous membrane by decreasing exposure time to toxic substances as well as binding to cancer-causing chemicals in the colon.

Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding bile acids resulting in its excretion from the body.

Loquat fruit is an excellent source of vitamin-A (provides about 1528 IU or 51% of daily recommended levels of this vitamin per 100g), and phenolic flavonoid antioxidants such as chlorogenic acid, neo-chlorogenic acid, hydroxybenzoic acid, feruloylquinic acid, protocatechuic acid, epicatechin, coumaric acids and ferulic acid. Ripe fruits have more chlorogenic acid concentrations.

Vitamin A maintains integrity of mucus membranes, and skin. Lab studies have shown that consumption of natural fruits rich in vitamin-A, and flavonoids helps to protect from lung and oral cavity cancers.

Fresh fruit is very good in potassium and some B-complex vitamins such as folates, vitamin B-6 and niacin and contain small amounts of vitamin-C. Potassium is an important component of cell and body fluids, helps controlling heart rate and blood pressure.

Furthermore, the fruit is also a good source of iron, copper, calcium, manganese, and other minerals. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for as a cofactor in cellular oxidation as well for red blood cell formation.

Loquat fruit season begins by June in Japan. Generally, the fruits are ready for harvesting once their skin turns yellow and flesh become soft in texture. The fruits should be carefully picked up from the bunch to avoid injuries.

In the store, buy fresh ripe fruits featuring bright yellow color; smooth surface and impart mild yet sweet aroma. They should be devoid of any wrinkles, cuts and patches on the skin. Avoid any overtly soften fruits with spots as they tend to perish early.

Loquats keep well for up to two weeks in the fruit/vegetable compartment of the home refrigerator.

Preparation and serving method
Wash loquats under cool water before consuming to remove any surface dirt or pesticide residues.
The pulp just underneath the skin is sweeter than its central tart pulp. The skin of the loquat is easily peeled. Peeled fruits are eaten fresh or may be mixed with other fruits like banana, mango, and orange in salads.
Here are some serving tips:

The Fruit sections are a great addition to fruit salads.

They are also used in desserts or as pie filling, or are chopped and cooked as a sauce