Loquat-a-rama-bama-lama.
No lamas here, but bama-lama but it went well with Loquat-a-rama. Mainly I wanted to suggest to try some loquats. Secondarily I wanted to share some confusion that I tunneled into with my rabbit-hole search for loquat recipes for canning.
Let's forge on: Have you noticed a lot of trees around with big leaves and with bunches of orange-apricoty looking fruit? If you are driving, you will notice clusters of bright fruit at the end of branches; they contrast quite prettily with the dark, long leaves. If you were walking by, you may have noticed fallen fruit. The fruit is usually smushed on the sidewalk, orange or yellow, has large pits/seeds in the middle and where exposed to the air is turning brown; you may notice bird/animal pecks in these fallen fruit. These are you neighborhood loquat trees. Around my house they are commonly seen in parkway landscaping, or hanging over fences at the backs and sides of yards.
Some of the fruit you see on the parkway trees is quite tasty, some not so much. If you see some hanging over a fence, try one (if you can reach it) as backyard trees are more likely to be planted from named, good-fruited variety. If a tree has come up as a volunteer from dropped seed the fruit can be pretty tasty as the small, young looking tree I recently found on a walk. A larger, older looking tree was not so tasty, though it was edible. Of course with my luck the smaller tree had very nice, sweet fruit with a nice acid balance but there was not much flesh around the large seeds. Its older neighbor had more fruit flesh, but not as lush a flavor. Loquats seem to have different flavor(s) depending on what the variety of the tree is, how ripe it is and who is tasting it. I think a good one tastes like a combination of apricot and tangerine with some mango thrown in. My sister says it tastes like a combination of pineapple, plum, maybe some apricot and some banana. Same fruit we both tasted, but different times and perhaps ripeness!
Anyway, these are all examples the Loquat tree. Loquats (Eriobotrya japonica; AKA Japanese Medlar, Japanese Plum, Chinese Plum, Pipa [in China], nespolo [in Italy], nispero [in Spain] and nespera [in Portugal]).
A recipe for loquat jelly without pectin at the NCHFP (Loquat Jelly without pectin ). This is the only approved recipe I could find. I have tasted canned loquats at fairs years ago. Since there is an NCHFP approved recipe for jelly, am I correct in deducing that loquats are a high-acid fruit? The recipe calls for loquats that are still hard-more pectin, more acid, right? But to make the jelly you are instructed to pick "Select full size loquats that are still hard" - But that is not saying they are a high acid fruit; I just don't know.
So I did a search. . . and on this page “Master List of Typical pH and Acid Content of Fruits and Vegetables for Home Canning and Preserving” at https://pickyourown.org/ph_of_fruits_and_vegetables_list.htm . I found loquats are listed at 5.10 pH, so they are borderline in acidity for sure, but the list says, and I quote, “May be acidified to pH 3.8.” Seems like a mandatory addition of bottled lemon juice or citric acid is necessary if one wants to boiling-water bath preserve them. But there are no approved recipes (NCHFP approved, that is). Sigh.
All that searching and sifting of info go made me tired. So much info but not enough on canning them or jamming them up! My go to: Loquats can be frozen (Freezing Loquats), and if you freeze them you don't need to worry about acidifiying them. Find some good ones and freeze then defrost some and try them in the following recipes. (Make sure you ask for fruit if it is not on your property and try a few first to see if they agree with you.)
Of course you can use them fresh in the following recipes!
Loquat recipes:
Recipe: Loquat Pico de Gallo ,Recipe: Loquat Custard Tart , Recipe: Loquat Shortcake . (Thank you to the Huston Chronicle)
Loquat Jelly without pectin from the NCHFP.
More Loquat information:
Loquat Fact Sheet from UC Davis
Loquat at CRFG (California Rare Fruit Growers, Inc)
Loquat at Wikipedia.
And if you go here: University of California Division of Agriculture and Natural Resources (UCANR) and put "Loquat" in the search box, you will find a lot more information about Loquats.
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FAQs
Loquats are also laden with antioxidants such as flavonoids, triterpenes, polyphenols, carotenoids and organic acids, esters, which confer useful anti-inflammatory properties to treat skin disorders, manage diabetes symptoms and prevent cancer.
How long does loquat take to fruit? ›
Loquats begin bearing at 3 to 4 years of age. Loquats will be ready for harvest about 90 days after full flower opening. Allow fruits to ripen fully on the tree before harvesting. The fruit is ripe when it is fully colored and slightly soft.
What country do loquats come from? ›
The loquat is native to central eastern China. It was introduced to Japan more than 1,000 years ago, where it was developed horticulturally and is still highly valued. Some superior Japanese varieties reached Europe, the Mediterranean, and a few other regions.
How to know when loquats are ripe? ›
Ripe loquats will have a sweet aroma and may come off the tree easily with a gentle twist. Harvesting Technique: Hold the fruit gently and give it a slight twist. Ripe loquats should detach easily from the stem. Avoid pulling forcefully, as this can damage the fruit or the tree.
What is the miracle fruit for diabetics? ›
Thankfully there is something that can make life a little bit easier for diabetics: the Miracle Berry. Simply put, the miracle berry is a taste-altering fruit. It is known under many names (sweet berry, miraculous berry, miracle fruit, etc) and, if you want to get technical, its true name is Synsepalum dulcificum.
Is there any bad side effect when you consume too much loquat fruit? ›
Loquats may cause allergic reactions. Reactions may be mild, but in severe cases loquats can cause anaphylaxis (loss of breathing). Check with your doctor if you'd like help adding loquats to your diet. Do not swallow the large brown seeds in loquat fruits.
Can you eat the skin of a loquat? ›
The skin of loquats is edible but isn't where the flavor lies, so feel free to remove it before enjoying the tasty fruit.
Can loquats be grown in pots? ›
Loquat trees can also be grown in containers but need space to spread their branches.
Do loquats ripen after being picked? ›
They must be ripened to a soft stage on the tree, because they don't ripen further once picked off the tree, and if picked too early, they'll be unpleasantly acidic. Even when harvested at the right time, they should be eaten fresh or at least within a day or two.
Why are loquats not sold in stores? ›
They aren't sold in supermarkets because they're too delicate to be jostled in shipping without being bruised.
Fresh from the tree, the loquat is juicy, sweet, and bursting with juice and flavor. But it's so delicate and decays so quickly that it's rarely shipped to commercial markets. Loquats are labor-intensive to grow, pick and pack; they're subject to blights, birds and bats.
What is loquat called in English? ›
Definition of 'loquat'
1. an ornamental evergreen rosaceous tree, Eriobotrya japonica, of China and Japan, having reddish woolly branches, white flowers, and small yellow edible plumlike fruits. 2. the fruit of this tree. US and Canadian name: Japan plum.
How many times a year do loquats fruit? ›
Loquat Fruit and Foliage
Fruiting is often produced more heavily in alternate years. Fall and winter flowering and spring fruiting may be damaged by extended cold spells. Fruit ripens about 90 days after bloom, usually late May through July. Sweetness or tartness varies with each variety; all exude a floral aroma.
Do you refrigerate loquats? ›
If picked a little early, they lack flavor; and if picked a little late, they will be off-flavored or bird-pecked. So pick daily as they ripen. If cut carefully with shears, they last two weeks in the refrigerator.
When should loquats be picked? ›
Loquat fruit should be picked at nearly full to full color development. Tasting a few fruit before to harvest will indicate which color fruit are harvestable. Depending upon the variety, peel color when ready to pick may be yellow to pale orange to dark orange (Table 1).
Are loquats high in carbs? ›
Loquats Raw (1 cup, cubed) contains 18.1g total carbs, 15.6g net carbs, 0.3g fat, 0.6g protein, and 70 calories.
What citrus fruits can a diabetic eat? ›
The American Diabetes Association has listed citrus fruits among Diabetes superfoods. According to the association, citrus fruits like oranges, grapefruits and lemons are full of fibre, vitamin C, folate and potassium, which would help benefit a healthy diabetic eating plan. Oranges are full of fibre.
What fruits are off limits for diabetics? ›
People with diabetes should always include fruit in a balanced diet, and there is no restriction on which fruits a person should eat. The National Institute of Diabetes and Digestive and Kidney Diseases recommends that people with diabetes include fruits in a balanced diet.
Which is the best fruit for diabetics? ›
Although all fresh fruits make a healthy choice, certain fruits, like berries, avocados, citrus fruits, apples, and pomegranates, may offer specific health benefits for people with type 2 diabetes, such as improving post-meal blood sugar levels and lowering blood pressure.
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