The loquat (Eriobotrya japonica) is a subtropical fruit tree prized for both its ornamental qualities and its small, round to pear-shaped fruit. The fruit typically features yellow-orange skin and sweet-tart flesh. Unlike most temperate fruit trees, the loquat follows an unusual production schedule, meaning the timing of its harvest depends heavily on the tree’s maturity and local climate conditions.
Tree Maturity and Climate Needs
Before a loquat tree can produce fruit, it must first pass through a juvenile phase, which varies significantly depending on how the tree was propagated. Trees grown from seed are slow to reach maturity, often requiring seven to ten years before they bear their first crop of fruit. Conversely, trees that have been grafted onto mature rootstock can begin fruiting much earlier, typically yielding a harvest within two to three years of planting.
The loquat is a subtropical species. While the mature evergreen tree is cold-tolerant and can survive temperatures as low as 10°F to 12°F, the flowers and young developing fruit are sensitive. Successful production depends on avoiding hard frosts during the bloom period, as temperatures below 27°F can kill the flowers or newly set fruit. A sufficient cool season is needed to stop vegetative growth, which helps trigger the tree’s readiness to flower and set fruit.
The Unique Winter Flowering Cycle
The loquat flowers during the late autumn and winter months, typically between October and January in the Northern Hemisphere. This winter bloom period dictates the eventual ripening time, as the flowers must successfully navigate the coldest part of the year to develop into fruit.
Once pollination and fertilization occur, the fruit requires a prolonged development period of approximately three to five months to mature fully. This long development time means that a bloom occurring in November or December will typically result in a harvest in the early spring, often in March or April. In slightly warmer microclimates, the fruit may ripen earlier, while in cooler areas, the ripening can be delayed until late spring or early summer, extending the harvest window until June or July.
Because the fruits mature over many weeks, the harvest is generally spread out and requires multiple pickings. The entire process from flower to ripe fruit takes around three months, depending on local temperature conditions. This timing makes loquats one of the earliest fruits to ripen in subtropical regions.
Indicators of Ripeness and Harvest Timing
Identifying the perfect time to harvest loquats is important because they are a non-climacteric fruit, meaning they will not ripen or sweeten significantly once picked. The primary visual cue for ripeness is a complete change in skin color from green to a rich, deep yellow or orange. The fruit should also reach its full size for the specific cultivar, typically varying from one to two inches long.
Tactile indicators also signal ripeness; the fruit should have a slight softness when gently pressed, but remain firm enough to handle without bruising. A taste test is the best final confirmation, as a fully ripe loquat will show a drop in acidity and an increase in sweetness, resulting in a balanced flavor. If the fruit is picked too early, it will taste overly acidic and lack the characteristic sweetness.
To harvest, use small shears or clippers to snip the fruit’s stem, rather than pulling the fruit directly off the branch, which can damage the delicate skin. Loquats are prone to bruising and have a short shelf life, lasting only a few days at room temperature or up to a week when refrigerated. They should be consumed or processed shortly after being picked at their peak of flavor.