Kendall Farms | Loquat

The History of Loquat

The loquat (eriobotrya japonica) is indigenous to south-eastern China. It was introduced into Japan and became naturalized there in very early times. It has been cultivated in Japan for over 1,000 years. It has also become naturalized in India and many other areas. Chinese immigrants are presumed to have carried the loquat to Hawaii. It was common as a small-fruited ornamental in California in the 1870's, and the improved variety, Giant, was being sold there by 1887. Japan is the leading producer of loquats, followed by Israel and Brazil. The loquat is adapted to a subtropical to mild-temperature climate, and the Nagasakiwase variety is performing well in the tropics, which is the best Japanese variety so far, it has tough skin, deep orange flesh, high flesh/seed ratio and excellent flavour. Earliest variety to ripen.

The Kendall Farms Range

In a large tub the loquat makes a good container specimen and it's going to be a great addition to your garden. It has beautiful downy foliage, fragrant flowers, delicious fruit, and best of all it's easy to grow.

Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 1 to 2 inches long with a smooth or downy, yellow or orange, sometimes red-blushed skin. The succulent, tangy flesh is white, yellow or orange and sweet to subacid or acid, depending on the cultivar.

The loquat is comparable to the apple in many aspects, with a high sugar, acid and pectin content. It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. Firm, slightly immature fruits are best for making pies or tarts. The fruits are also commonly used to make jam, jelly and chutney, and are delicious poached in light syrup.

Cultivation Notes

Loquats are wind tolerant and grow best in full sun, but also do well in partial shade. The round headed trees can be used to shade a patio. Loquats also make attractive espaliers. They'll grow well on a variety of soils of moderate fertility, from light sandy loam to heavy clay and even limestone soils, but need good drainage.

Loquat trees are drought tolerant, but they will produce higher quality fruit with regular, deep watering. The trees should be watered at the swelling of blossoms and 2 to 3 watering should be given during harvest time. The trees will not tolerate standing in water.

Health Benefits

The nutritional value and health benefits of loquat make them ideal for

maintaining optimum health and weight loss. They are low in Saturated Fat, Cholesterol and Sodium and high in Vitamin A, Dietary Fibre, Vitamin B6, Potassium and Manganese. Avoid including loquats in your diet if you're interested in weight gain.

Interesting Facts

The golden-yellow fruit has a pear-like flavour with a touch of apricot and pineapple. It is delicious eaten raw, stewed, preserved, dried and the roasted seeds can be used as a coffee substitute. Loquats can also be used to make wine.

Print a PDF

LOQUAT CRUMBLE DESSERT

Ingredients

3 cups loquats, pitted

1 cup white sugar

1 tablespoon lemon juice

1/2 teaspoon allspice

1/4 teaspoon cinnamon

1/4 teaspoon clove, ground

1/2 cup raisins

1/2 cup water

Method

In a saucepan mix the ingredients. Cook over low heat for 30 minutes. Allow to cool, and fill the pie dish. Cover the top with crumble crust of oatmeal, gingersnaps, or flour and brown sugar. Bake until crispy.