The loquat is a small, subtropical fruit valued for its ornamental evergreen foliage as much as its edible harvest. The fruit is typically oval or round, grows in clusters, and has a distinct flavor profile. It is often described as a pleasant blend of sweet and sub-acid notes, reminiscent of apricot, cherry, and subtle citrus.
Seasonal Timing and Regional Variations
Loquats are one of the earliest fruit crops, with the main harvest window occurring between early spring and early summer. The fruit develops from flowers that bloom during the preceding autumn and winter months. The period of maturity, which is roughly 90 days after the initial bloom, generally falls between March and June in the northern hemisphere.
In warmer subtropical regions, the fruit can begin ripening as early as late February or March. Conversely, cooler, coastal areas may see their harvest delayed, sometimes extending into late May or even July. Consistent temperatures are necessary for the fruit to develop properly, as a hard freeze during the winter can destroy the entire crop.
Visual and Tactile Signs of Ripeness
The primary indicator of readiness is the fruit’s color transformation, progressing from solid green to a deep yellow or bright orange, depending on the specific cultivar. Color alone can be misleading, however, as some loquats may develop full color before their internal sugar content has peaked.
A fully ripe fruit should have a Brix level—a measure of sugar content—above 10% to achieve the best flavor balance. As the fruit matures, organic acids, which contribute the tartness, decrease, leading to a sweeter, more complex taste.
The fruit should yield slightly to gentle pressure, indicating that the internal flesh has softened without becoming mushy. The ideal texture is firm-soft, since fruit that is too soft is often overripe and susceptible to bruising. The most reliable method for determining peak ripeness remains tasting a few representative fruits from the cluster before committing to a full harvest.
Post-Harvest Handling and Shelf Life
Loquats are classified as a non-climacteric fruit, meaning they will not continue to ripen or sweeten significantly once separated from the tree. Therefore, it is necessary to pick the fruit only when it has achieved its maximum flavor and color on the branch. Harvesting should ideally be done in the morning after the dew has dried, when the fruit’s lower internal temperature helps enhance its post-harvest quality.
The fruit’s thin skin makes it susceptible to damage, which can lead to rapid deterioration and a short shelf life. When harvesting, use a gentle twisting motion or small shears to snip the stem, taking care not to pull the fruit forcefully. At room temperature, loquats typically remain in good condition for only a few days. If refrigerated, the shelf life can be extended to approximately two weeks. Avoid washing the fruit until immediately before consumption, as added moisture encourages mold and decay during storage.