Among spring’s bounty of fruits lies a unique, tropics-originating treat: the loquat. This succulent, sweet-tart gem comes courtesy of the aptly named “three-flowered plum” tree, Eriobotrya japonica. Beyond its luscious flavor, the loquat boasts an impressive nutritional profile that makes it a valuable addition to one’s diet.
Once ripe between March and June, loquats take on a vivid orange-yellow hue and delicate, downy skin. Their juicy flesh provides a tropical fruity taste, akin to a cross between peaches, citrus and mango. Each loquat contains several large, smooth seeds that are easily spit out.
Thriving in warm climates from China to the Mediterranean, loquat trees produce clusters of edible oval fruits. Peak ripeness occurs once the loquats soften slightly and their fragrance sweetens. Picking them fresh allows for optimum enjoyment of their unique succulence.
Loquats provide an excellent source of fiber, magnesium, potassium and antioxidants like carotenoids and polyphenols. They contain plant compounds called triterpenes that offer anti-inflammatory and cholesterol-lowering benefits. Their concentration of vitamins A and C boosts immunity as well.
From fresh fruit salads to jams, pies and smoothies, loquats lend their bright sweet-tartness well to recipes. Their versatility combined with substantial nutritional value make loquats a delectable, nutritious gift from the three-flowered plum tree. As one of spring’s more exotic offerings, loquats deserve a place at the seasonal table.
