The loquat, also known as the Japanese plum or Chinese plum, is a tasty and refreshing fruit that can be eaten in a variety of ways Though not as common as other fruits, loquats are worth seeking out for their sweet, tangy flavor and impressive nutrient profile Here is a guide on how to eat loquats so you can enjoy this delicious fruit.
What is a Loquat?
The loquat is a small round or oval shaped fruit that grows on the loquat tree. It has smooth thin yellow or orange skin and sweet, juicy flesh surrounding large seeds. Loquats are native to China but also grow in warm climates like Florida, Hawaii, and parts of the Mediterranean.
The loquat fruit is packed with nutrients like vitamin A, potassium, magnesium, and antioxidants. Loquats have historically been used in traditional Chinese medicine to treat coughs, boost heart health, and more. The leaves and seeds can be made into teas and extracts as well.
When is Loquat Season?
Unlike many other fruits, loquats ripen in early spring instead of summer. The fruits start to ripen on the tree in early spring, with the season lasting around 6-8 weeks in most regions. The harvest typically takes place between April and June.
Because of their short seasonal window, loquats need to be eaten right away before they go bad. If you can’t find fresh loquats, look for canned options at specialty grocery stores or Asian markets
How to Choose Loquats
When selecting loquats, look for fruits that are bright orange or yellow in color. Avoid any fruits with brown spots. The fruits should feel slightly soft when gently squeezed but not mushy. Size can range from golf ball size to small egg size. Select unblemished fruits without any bruises or breaks in the skin.
Pick loquats that easily detach from the stem when lightly twisted. For the sweetest flavor, allow loquats to fully ripen on the tree before harvesting.
How to Eat a Raw Loquat
One of the simplest ways to enjoy a loquat is eating it raw straight from the tree. Just gently twist the stem until the fruit detaches. Rinse off any dirt or debris. Then bite into the loquat like you would an apple while holding it over a sink to catch any dripping juice.
The skin, seeds, and flesh can all be eaten. Chew slowly and carefully around the large seeds, spitting them out as you encounter them. The skin provides fiber and nutrients, so including it is optimal. But you can peel it first if you prefer flesh only.
Raw loquats are delightfully sweet and tangy. Enjoy them as a refreshing snack or light breakfast.
How to Prepare Sliced Loquats
For a prettier presentation, you can slice raw loquats prior to eating. First, rinse the loquats under cool water and pat dry. Twist off the stems, then slice them in half lengthwise. Use a small paring knife to remove the seeds.
Next, cut the halves into thin slices. You can fan out the slices for a beautiful arrangement. Sliced loquats make a lovely addition to fruit salads and cheese boards. Drizzle them with a bit of honey or lime juice to balance the sweetness.
How to Make a Loquat Smoothie
Loquats are amazing blended into smoothies. Their sweet juice provides natural sweetness. Simply peel and seed a few loquats, then add them to your blender along with Greek yogurt, milk or juice, and ice. Bananas, strawberries, and spinach make tasty additions. Blitz until smooth and creamy.
Loquat smoothies are refreshing and pack in nutrients to give you an energy boost any time of day. They keep well in the fridge for tomorrow’s breakfast too.
How to Juice Loquats
Thanks to their high liquid content, loquats are fantastic for juicing. Wash and peel the loquats, removing stems and seeds. Run the chopped loquat flesh through a juicer according to the manufacturer’s directions. Drink the juice right away or store in an airtight container in the fridge for 2-3 days.
Loquat juice tastes mildly sweet and tangy. Mix it with apple, carrot, ginger or citrus juice for extra flavor and nutrients. It provides a powerful dose of vitamin C along with various antioxidants.
How to Bake with Loquats
Loquats are delicious baked into pies, cobblers and crumbles. Their sweet-tart flavor shines through when heated. Underripe loquats work best for baking.
Chop peeled, seeded loquats and toss with sugar, cornstarch, and spice flavors like cinnamon or cardamom. Bake into a pie crust or crumble topping for a warming, nostalgic dessert. Loquats also make wonderful jam when cooked down with sugar.
How to Grill or Broil Loquats
For a unique taste, try broiling or grilling sliced loquats. Brush peeled, seeded loquat slices with olive oil or melted butter. Grill for 2-3 minutes per side until lightly charred. The heat caramelizes their natural sugars for a rich, jammy flavor.
Grilled loquats are amazing served over vanilla ice cream or fresh ricotta cheese. Drizzle with honey or squeeze fresh lime juice over the top. Grilling brings out a whole new dimension to enjoy this fruit.
Loquat Recipes to Try
Beyond eating loquats raw, there are many creative recipes to put this delicious fruit to use:
- Loquat salsa with jalapeño, red onion, cilantro and lime juice
- Roasted duck breast with loquat chutney
- Loquat cobbler with oat streusel topping
- Loquat ice cream or sorbet
- Loquat upside down cake
- Loquat margarita cocktails
- Chilled loquat soup with ginger and yogurt
Don’t be afraid to experiment with loquats in both sweet and savory dishes. Their versatility lends well to many cuisines and flavor pairings.
Storing Loquats
Fresh loquats are highly perishable and delicate. Eat them as soon as possible after picking for best flavor and texture. Ripe loquats will only last about 3-7 days refrigerated.
Store ripe loquats loosely wrapped in paper towels in the refrigerator crisper drawer. Unripe fruits can be left at room temperature to ripen further, then refrigerated once ripe.
cooked into jams, jellies, and preserves. Freeze any unused portions in airtight containers for 6-8 months.
The Final Takeaway
With their short seasonal window, loquats need to be enjoyed right away when in peak ripeness. Their sweet, tangy flesh can be eaten out of hand, sliced into fruit salads, juiced, blended into smoothies, baked into desserts, and more. Try out different ways of enjoying loquats and discover your favorite preparations of this delightful fruit.
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- 1 Wash the loquat under a stream of cool water. As you rinse the fruit, gently brush off any dirt or other things that are stuck to the skin with your fingertips. Shake off the extra water or pat it dry with a paper towel once it’s clean. [1] Because loquats are often eaten with the skin on, like apples, it’s important to make sure they’re clean. If you want to wash a lot of loquats at once, a colander or wire strainer can help.
- 2 Twist off the stem. Pinch the top of the fruit’s long, woody stem between your pointer finger and thumb. Keep the loquat steady with one hand and twist the stem sharply. It should come away with little effort. [2] If the stem is getting in the way, just cut off the top of the fruit until it’s about 1/2 inch (1 3 cm) rather than continuing to tug on it. Advertisement .
- 3 Slice the loquat down the center. Bring the sharp end of a knife down through the middle of the fruit until you feel it touch the seeds inside. Then, turn the loquat around in your hand and keep cutting along the other side until you’ve made cuts all the way around the fruit. [3] Loquats are usually pretty small, which can make them hard to hold. Watch out that you don’t drop your knife as you try to hold on to the fruit.
- 4 Pry the fruit open gently. To get the sliced loquat to open, tilt the knife’s blade to one side. If the fruit doesn’t move easily, use your fingers to finish separating them. Inside, there is juicy, orange-yellow flesh around a center of big seeds. It’s easy for liquats to get bruised, so don’t squeeze them too hard.
- 5. Use the tip of your knife to get the seeds out. Remove the seeds delicately to avoid damaging the surrounding fruit. Most loquats have three to five seeds, but depending on the species, you may find more or less. Once youve worked the seeds out, discard them. [4] Though not very dangerous, loquat seeds shouldn’t be eaten with the rest of the fruit. If you accidentally swallow one or two, don’t worry—the worst thing that could happen is a headache, dizziness, or stomachache. […] If the skin around the seeds is tough, you can also peel it off to get rid of it.
- 6. Put fruit that hasn’t been eaten in the fridge for up to two weeks. Fruits that are fully ripe should stay good for at least 7 to 10 days, though they might get a little softer as they sit. Try to eat them as soon as possible for the best taste and texture. [6] Leave some space around your loquats in a plastic bag or paper towel to make them last longer. If you’ve already cut your loquats, they may only last two to three days.
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How to open and eat Loquat fruit
FAQ
Do you eat the skin of a loquat?
Do loquats need to be peeled?
What does loquat do for your stomach?
How to tell if a loquat is ripe?
How do you cut and eat a loquat?
Follow these steps to cut and eat a loquat: Choose a ripe loquat that is a bit soft on the touch and has a bright yellow-orange color. Rinse the loquat under cool or warm running water to remove any dirt. Start by removing the stem. Fresh-picked loquat will often have a long stem on one end. Simply pull this off and discard.
How to eat loquat fruit?
Wash the loquat fruit in running tap water. Scrub the skin gently with your hands or with a vegetable brush. Afterward, you can eat the loquat as is – ripe and raw. There is no need to peel the skin because it is edible; remove the stem and seeds. You can also use the loquat fruit for baking.
Can you eat a whole loquat?
If you’re eating whole loquat fruit, you can either peel the skin and eat around the seeds or slice it in half, remove the seed, and eat around the skin. Not all loquats have the same number of seeds. They usually contain one, two, or three seeds.