Loquat is a small fruit from a subtropical evergreen tree, prized for its unique flavor that balances sweetness and a slight tartness. Harvesting at the correct stage is the most important factor determining its taste, as loquats do not significantly ripen once removed from the tree. Picking too early leaves the fruit sour, while waiting too long results in a mealy texture and an overripe flavor. Understanding the tree’s signals ensures a harvest of perfect, juicy fruit.
Loquat Harvest Season: Climate and Timing
The loquat harvest generally falls within the late winter to late spring window, typically occurring between March and May in the Northern Hemisphere, though this timing is highly dependent on the local climate and cultivar. Since loquats flower in the fall and early winter, the fruit development period is spread over several months, making it one of the earliest spring fruits in subtropical regions.
Regional differences play a role in the exact timing; milder, subtropical climates see fruit ripen earlier than temperate zones where frost may cause delays. Since the fruit on a single tree does not ripen uniformly, the harvest window is extended, often requiring multiple passes over several weeks. Fruit exposed to more sunlight, such as those on outer branches, tends to ripen sooner than shaded clusters.
Signs of Peak Ripeness: Visual and Tactile Cues
The most reliable indicator of a loquat’s readiness is a complete change of skin color, which must transition from green or pale yellow to a deep, uniform orange or apricot hue. The color change is due to the accumulation of carotenoid pigments, which correlates with increasing sugar content. It is especially important to check that the area near the stem end, which often colors last, has fully lost its green tint.
Tactile inspection provides further confirmation, as a ripe loquat should yield slightly to gentle pressure but remain firm. A fruit that feels hard is likely under-ripe and will be overly sour, while one that feels mushy is past its peak and may be mealy. When fully ripe, the fruit should detach from the branch with minimal effort, often with a slight twist, indicating the natural abscission layer has formed.
The flavor profile directly reflects this ripeness stage, as loquats are non-climacteric and stop accumulating sugar once picked. Picking at the peak color and firmness ensures the highest concentration of total soluble solids, such as fructose and glucose, resulting in the desired balance of sweetness over the titratable acidity. A target total soluble solids concentration of approximately 10° Brix is often associated with the best eating quality for fresh consumption.
Optimal Picking Techniques and Post-Harvest Handling
Because loquats are delicate and prone to bruising, harvest them carefully using small clippers or scissors, rather than pulling them off the branch. They should be harvested in their natural clusters with a small piece of the stem still attached. Harvesting without the stem creates an open wound, which increases the risk of bruising, decay, and reduces the fruit’s limited shelf life.
Once harvested, loquats should be handled with care and placed in shallow containers to prevent crushing. Since they do not develop additional sweetness after picking, they must be eaten or processed quickly. For short-term storage, they can be refrigerated to maintain freshness, typically lasting up to a few days. If a large volume is harvested, the fruit is well-suited for processing into jams, jellies, or preserves.