Loquat

The loquat is an evergreen tree that can reach about 10 meters tall, with alternate, thick leaves that are dark green above and rusty-hairy beneath. Its white, fragrant flowers appear in autumn or early winter, and the fruit ripens in spring, making it one of the few temperate fruits to mature in that season.¹ The fruit is a pome with a thin skin, juicy flesh, and one to several large brown seeds. Cultivars vary in flesh color (white, orange, or yellow) and in acidity, with some prized for fresh eating and others for processing.

Loquats thrive in subtropical to mild temperate climates, tolerating light frost but not severe cold. They prefer well-drained soil and full sun. Propagation is typically by grafting or budding to preserve cultivar traits, as seedlings are highly variable. Major producers include China, Spain, Japan, and Turkey.

The loquat originated in the cool highlands of central China, where it has been cultivated for over a millennium. It was introduced to Japan more than a thousand years ago, where it became known as biwa, and later spread to the Mediterranean region in the 18th century, likely via trade routes. In the 19th century, it reached the Americas, where it became popular in California and Florida.

In China, the loquat has been a symbol of hospitality and is often planted in gardens. The fruit is traditionally eaten fresh or made into syrups, jams, and a type of fruit wine. In Japan, loquat leaves are used to make a traditional tea, and the fruit is a seasonal delicacy.²

Loquats are consumed fresh, cooked, or processed into jams, jellies, and beverages. The fruit is rich in vitamin A, vitamin C, potassium, and dietary fiber, and contains carotenoids that give it its color. In traditional Chinese medicine, loquat leaves are used to make a cough syrup, and the fruit is believed to soothe the digestive system.

The wood of the loquat tree is hard and durable, sometimes used for small tools or decorative items. The leaves are also used in cosmetics and herbal remedies, though scientific evidence for many medicinal claims is limited.

Beyond the common fruit, the loquat has several lesser-known facets. The tree is a popular ornamental in Mediterranean gardens, valued for its fragrant flowers and evergreen foliage. In some regions, loquat seeds are roasted and used as a coffee substitute, though they contain small amounts of cyanogenic glycosides and should be consumed with caution.³

Loquat leaves contain triterpenes and flavonoids that have been studied for anti-inflammatory and antioxidant properties, but clinical evidence is preliminary. The fruit is also used in some cultures to make a fermented beverage, and the tree is sometimes used as a rootstock for other Eriobotrya species. In Japan, the loquat is associated with the legend of the biwa lute, which is said to be made from its wood.⁴

Pome

A type of fruit with a core containing seeds, such as apples and loquats.

Cyanogenic glycosides

Compounds that can release hydrogen cyanide when metabolized; found in some seeds.

Triterpenes

A class of chemical compounds found in plants, some with anti-inflammatory properties.