The loquat is a small, golden-orange, subacid pome fruit of the rose family, typically eaten fresh and prized for its juicy flesh, delicate apricot-like aroma, and high beta-carotene content.
History & Origins
Cultivated in China for more than 2,000 years, the loquat appears in Chinese poetry and medicine by the Han dynasty and was long valued as much for its leaves, used in traditional cough remedies, as for its fruit. It was introduced to Japan in antiquity (where it is called biwa) and later carried to Europe by Jesuit missionaries in the 18th century, becoming a familiar garden and orchard tree throughout the Mediterranean. Today it is grown commercially in China, Japan, Spain, Turkey, India, and Brazil, with named cultivars spanning hundreds of selections.
Nutrition Facts
Per 100 g, edible portion (estimated)
- 47 kcalCalories
- 0.43 gProtein
- 0.20 gFat
- 12.1 gCarbs
- 1.7 gFiber
- 10.5 gSugars
- 266 mgPotassium
- 1 mgVitamin C
- 76 mcgVitamin A
Culinary Uses
- Eaten fresh as a table fruit, peeled and pitted
- Cooked into jams, jellies, and spoonable compotes
- Reduced into a sweet-tart syrup for drizzling over cheese or ice cream
- Fermented into country wines, brandies, and liqueurs in the Mediterranean
Known Benefits
- Rich in provitamin A carotenoids, especially beta-carotene, supporting eye and skin health
- Provides dietary fiber and modest potassium for digestive and cardiovascular function
- Contains phenolic compounds including chlorogenic acid with antioxidant activity
- Low in calories and fat, suited to light diets and diabetic portions in moderation
Hidden Benefits
- Loquat leaves (not the fruit) contain triterpenes such as ursolic acid studied for anti-inflammatory and hypoglycemic effects in traditional pharmacopoeias
- The seeds contain amygdalin-like cyanogenic glycosides historically used in small doses as folk remedies, but toxic if chewed
- Pectin content is unusually high for a fresh fruit, making it an efficient natural setting agent for preserves
Cautions & Considerations
- Unripe fruit is markedly acidic and may irritate the stomach or aggravate reflux
- Seeds and young leaves contain cyanogenic compounds and must never be eaten
- Surface fuzz and skin can trigger mild contact reactions in people allergic to Rosaceae fruits
- Like other carotenoid-rich fruits, excessive intake may cause harmless carotenemia in sensitive individuals
