The loquat (Eriobotrya japonica) is an evergreen tree native to China, now cultivated globally in subtropical regions for its ornamental value and small, edible fruit. This member of the rose family (Rosaceae) offers a unique visual profile, from its distinctive foliage to its colorful fruit. The tree is unusual among fruit-bearing species because it flowers in the late autumn or early winter.
Physical Description of the Loquat Fruit
The fruit is a small pome that grows in clusters and is typically oval, rounded, or slightly pear-shaped. Fruits measure between one and three inches (2.5 to 7.5 cm) in length. The exterior skin ranges from yellow to a deep orange or bronze when ripe, sometimes displaying a red blush depending on the cultivar.
The skin can be smooth or covered with a fine, downy fuzz, resembling a small apricot or plum. Beneath the skin, the flesh is succulent and juicy, varying from white or pale yellow to bright orange. This internal color difference classifies loquat varieties into white-fleshed and red-fleshed types.
A central cavity houses between one and ten seeds, though most fruits contain three to five large, glossy, dark-brown seeds. These smooth, hard seeds contrast sharply with the soft surrounding flesh. They occupy a significant portion of the small fruit’s volume.
Identifying the Loquat Tree and Leaves
The loquat tree is an evergreen with a rounded crown, reaching up to 33 feet (10 meters) in maturity. Its structure is robust, often featuring a short trunk and a dense canopy. New growths on the twigs are often covered in a woolly, yellowish-brown pubescence, which adds texture to the branch tips.
The leaves are clustered toward the ends of the branches and are one of the tree’s most recognizable features. They are large, typically 8 to 12 inches (20 to 30 cm) long, with a stiff, leathery texture and coarsely serrated edges. The upper surface is dark, glossy green and smooth.
The underside of the leaves is covered with a thick, rusty or brownish layer of woolly hairs, known as tomentum. Small, fragrant flowers precede the fruit, appearing in dense terminal clusters in the fall or early winter. These white flowers are about three-quarters of an inch (2 cm) in diameter and have five petals.
Sensory Profile: Flavor and Texture
The flavor of a ripe loquat is a balance between sweet and tart, often compared to a blend of cherry, plum, and apricot, sometimes with notes of citrus or mango. Flavor intensity depends on ripeness; underripe fruit is acidic and tangy, while mature fruit develops a honeyed sweetness. The specific cultivar also influences the taste, yielding variations from subacid to sweet.
The flesh of a ripe loquat is tender, juicy, and slightly soft, similar in texture to a firm plum or a soft pear. When harvested before peak ripeness, the flesh can be firmer and slightly granular. The skin is edible, though some choose to peel it.