The loquat (Eriobotrya japonica), also called the Japanese or Chinese plum, is a distinct subtropical fruit often overlooked compared to common spring produce. Originating in the cooler hill regions of south-central China, it spread to Japan over a thousand years ago. Its unique timing and flavor profile offer one of the earliest harvests of the year, signaling the start of the warm-weather growing season.
Defining the Loquat
This small, oval-to-pear-shaped fruit measures between one and three inches in length. It features taut skin ranging from yellow to deep orange-bronze when mature. Inside, the juicy, pale-yellow to orange flesh surrounds two to five large, glossy brown seeds. Belonging to the Rosaceae family, the loquat is related to the apple and pear. Its flavor is a balance of sweet and tart, often described as a blend of apricot, plum, and cherry, with a floral undertone.
Pinpointing the Peak Season
The loquat’s flowering and fruiting cycle is inverted compared to most temperate fruit trees. Trees bloom in late fall or early winter, producing fragrant white flowers. The fruit then takes four to five months to mature, resulting in an unusually early harvest.
The peak season generally begins in late March and runs through May, depending on the local climate and cultivar. In warmer subtropical areas, such as Florida and the Gulf Coast, loquats appear as early as March. In cooler regions, like parts of California or the Mediterranean, the harvest may extend into June or early July for late-bearing varieties.
The ripening window requires consistently mild weather, as the fruit and flowers are vulnerable to frost damage below 27°F. Loquats are among the first fresh fruits available, often ripening before summer stone fruits like peaches and nectarines appear. Varieties such as ‘Advance’ or ‘Victor’ are cultivated to ripen later, extending the overall season.
Harvesting and Culinary Uses
Loquats do not continue to ripen after picking, so harvesting at the correct moment is important for optimal flavor. Ripe fruit has a deep yellow or orange color, yields slightly when gently pressed, and detaches easily from the branch. They must be handled with care, as the delicate skin bruises easily.
The fruit must be pitted before consumption because the seeds contain toxic compounds. While the skin is edible, some people peel it to reduce tartness or texture. Fresh loquats offer a sweet-tart flavor perfect for snacking.
Preservation and Baking
The fruit’s naturally high pectin and acid content makes it ideal for preservation. Loquats are frequently cooked down into jams, jellies, and preserves, which highlight their unique flavor. Firmer, less-ripe loquats are preferred for baked goods, such as pies and tarts, where their tartness contrasts with added sugar. Fresh loquats have a short shelf life, typically lasting about one week when refrigerated.