Loquat fruit Nutrition facts

Loquat fruit

Succulent, tangy yet sweet, wonderfully delicious loquat fruit is rich in vitamins, minerals, and anti-oxidants. This unique fruit originated in the wild, evergreen rainforests 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.
Loquat plant can be described as an evergreen, large shrub or small tree belonging to the family of Rosaceae, in the genus; Eriobotrya.
The botanical name is Eriobotrya japonica and closely related to the 'apples.'
Loquat fruits begin appearing on the trees by the end of the winter season. Mature fruits can be ready to harvest by June in Japan. However, their harvesting season may vary from region to region. They 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 itself before harvesting. Ripe fruits have a soft texture. Externally, its yellow to orange skin is fuzzy but smooth. Internally, the flesh is either white or golden-yellow depending on the cultivar type. The fruit encloses 3-5 large, brown seeds. Seeds are inedible and may carry toxic cyanogen-glycosides.
Being a member of Rosaceae family of fruits, loquats have a similar taste and flavor as that of apples; tart and sweet with a pleasant aroma. However, they are soft and juicy in texture instead of crispy as in apples. Loquat's leaves are also employed in traditional medicines and as herbal tea in many parts of the world.