The loquat is an evergreen tree that bears delicious fruit, which shares its name. Its origins lie in China, but the tree has since been introduced to a variety of locations across Asia, Southern Europe, and North America. The fruit is generally eaten raw, mixed into fruit salads, or turned into jam. The seeds, however, should not be eaten. In Italy, loquat is used to make nespolino liqueur.
| Common name | Japanese Medlar, Japanese Plum, Loquat, Japanese Loquat |
| Botanical name | Eriobotrya japonica |
| Family | Rosaceae |
| Species | japonica |
| Origin | Asia: China, Japan |
| Life cycle | Woody |
| Plant type | Edible |
| Hardiness zone | 8, 9, 10, 11 |
| Sunlight | Full Sun |
| Maintenance | Low |
| Soil condition | Clay |
| Soil ph | Acid |
| Drainage | Well-Drained |
| Growth rate | Fast |
| Spacing | 6 – ft. – 12 ft. |
| Harvest time | Spring |
| Flowering period | Fall |
| Height | 1- 25 ft. |
| Width | 1- 25 ft. |
| Flower color | White |
| Leaf color | Green |
| Fruit color | Gold, Yellow |
| Fruit type | Pome |
| Fruit benefit | Edible |
| Leaf benefit | Showy |
| Flower benefit | Fragrant |
| Garden style | Children’s Garden |
| Uses | Coastal |
I. Appearance and Characteristics
The loquat (Eriobotrya japonica), called biwa in Japan, is a large evergreen shrub or tree grown commercially for its orange fruit and for its leaves, which are used to make herbal tea. It is also cultivated as an ornamental plant.
The loquat is in the family Rosaceae and is native to the cooler hill regions of south-central China. In Japan, the loquat has been grown for over 1,000 years. It has been introduced to regions with subtropical to mild temperate climates throughout the world.
Eriobotrya japonica was formerly thought to be closely related to the genus Mespilus and is still sometimes mistakenly known as the Japanese medlar, which is the name it takes in other European languages, such as níspero japonés in Spanish or nespolo giapponese in Italian. It is also known as Japanese plum and Chinese plum.
E. japonica is a large, evergreen shrub or small tree, with a rounded crown, short trunk, and woolly new twigs. The tree can grow to 5–10 metres (16–33 feet) tall but is often smaller, about 3–4 m (10–13 ft). The fruit begins to ripen during spring to summer, depending on the temperature in the area. The leaves are alternate, simple, 10–25 centimeters (4–10 inches) long, dark green, tough and leathery in texture, with a serrated margin, and densely velvety-hairy below with thick yellow-brown pubescence; the young leaves are also densely pubescent above, but this soon rubs off.
Loquats are unusual among fruit trees in that the flowers appear in the autumn or early winter, and the fruits are ripe at any time from early spring to early summer. The flowers are 2 cm (3⁄4 in) in diameter, white, with five petals, and produced in stiff panicles of three to ten flowers. The flowers have a sweet, heady aroma that can be smelled from a distance.
Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 3–5 cm (1+1⁄8–2 in) long, with a smooth or downy, yellow or orange, sometimes red-blushed skin. The succulent, tangy flesh is white, yellow, or orange and sweet to subacid or acid, depending on the cultivar.
Each fruit contains from one to ten ovules, with three to five being the most common. Several ovules mature into large, brown seeds (with different numbers of seeds appearing in each fruit on the same tree, usually between one and four).
II. How to Grow and Care
Sunlight
Producing the most fruit and flower in full sun, the loquat tree will also tolerate partial shade but it will be less productive.
Temperature and Humidity
The recommended zones for loquat trees are USDA 8 to 10, but it is known for its winter hardiness and late flowering blooms. It is not uncommon to see photographs of the tree in bloom with snow-covered flowers.
One note to remember is that the tree does not fruit in temperatures lower than 28 degrees Fahrenheit, though there are some cultivars that bend that rule.
Watering
Water a newly-planted Loquat every day to keep the roots damp. You can reduce the frequency of water after a few weeks unless the weather is hot. At that time, they will need a lot of watering until they are done bearing fruits.
Soil
The loquat prefers a well-draining loamy soil that does not have high salinity or high acidity.
Fertilizing
You do not have to feed the loquat regularly unless it’s the growing season. You can use a minimal amount of granular fertilizer to help the tree grow fruit and flowers during this time. Formulations for fruit trees are advised.
Pruning
To encourage branching, it is advisable to pinch off the shoot tips of young plants several times between May and August. Corrective pruning can be done after harvesting in summer or in February/March.
Propagation
When looking to buy loquat trees for fruiting, it is advised to buy a grafted seedling rather than growing it from seed. A seedling that was grown from seed will most likely not produce fruit for at least 10 years. Grafted plant material will take a much shorter time—perhaps as little as two to three years. This is often the case for all fruit-bearing trees. Trees being used solely for ornamental horticulture can be selected from those grown from seed.
Repotting
Eriobotrya japonica thrives when it is repotted every two to three years or at least has its substrate replaced.
Pests and Diseases
The plant does not tend to be affected by diseases and pests. The woolly hairs seem to protect the loquat from aphids, spider mites, and other sucking insects. There is however a risk of fungal infection (loquat scab) in very wet summers. This can be identified by green spots on the leaves which later turn brown and increase in size. Other symptoms include black spots on the fruits and premature leaf fall. The plant should be covered during long periods of rain as a preventive measure. Loquat can also be affected by fire blight. This can be recognized by shoot tips which are almost completely black.
Overwintering
Loquat is very robust. Light frosts as low as 17.5 degrees Fahrenheit do not damage the plant, therefore it often does not need to be brought inside until November and can go back outside early in the year. The ideal temperature for overwintering is around 50 degrees Fahrenheit. Whether in a greenhouse or conservatory: A bright overwintering location is essential. If it is too dark, the plant will shed its evergreen leaves early and become bare. Water the Loquat sparingly in winter, but do not leave the root ball to dry out completely.
III. Uses and Benefits
- Nutrition
The loquat is low in sodium and high in vitamin A, vitamin B6, dietary fiber, potassium, and manganese.
Like most related plants, the seeds (pips) and young leaves of the plant are slightly poisonous, containing small amounts of cyanogenic glycosides (including amygdalin) which release cyanide when digested, though the low concentration and bitter flavour normally prevent enough being eaten to cause harm.
- Culinary uses
The loquat has high sugar, acid, and pectin contents. It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. The fruit is also commonly used to make jam, jelly, and chutney, and is often served poached in light syrup. Firm, slightly immature fruits are best for making pies or tarts, while the fruits are the sweetest when soft and orange. The fruit is sometimes canned or processed into confections. The waste ratio is 30% or more, due to the seed size.
The loquat can also be used in juices or smoothies. In South American countries such as Ecuador, the loquat can be used for batidos, where they are mixed with milk, ice, or other fruits.
An American writer calls the loquat’s flavor “floral” with hints of apricot and peach, with the fruit’s natural sweetness contributing to its popularity.
Loquats are used commonly as a natural sweetener for many different types of food, and are used to make marmalade and jelly in various locales. Many people use loquats to create sauces and other juices, since the acidity goes well with the sweetness, another reason why they are popular for making pies and other pastries.
Loquats are often eaten as a fresh fruit, but need to have the seeds removed to be ready to eat. The seeds not only take up a great deal of space relative to the size of the fruit (cf. avocado), but also are slightly poisonous in large quantities. The fruit is often peeled, but the peel is edible and not overly thick.
Loquats can also be used to make light wine. They are fermented into a fruit wine, sometimes using just crystal sugar and white liquor.
The liquor nespolino is made from the seeds, reminiscent of nocino and amaretto, both prepared from nuts and apricot kernels. Both the loquat seeds and the apricot kernels contain cyanogenic glycosides, but the drinks are prepared from varieties that contain only small quantities (such as ‘Mogi’ and ‘Tanaka’), so the risk of cyanide poisoning is minimal.
- Other uses
Some other uses for loquat include making animal feed and medicine to counter vomiting and thirst. The loquat’s wood is used as an alternative to pear wood and works well to make rulers/other writing instruments. The loquat’s flowers are used to make perfume in Europe, although its yield is considered low. Powdered loquat leaves are also used to treat diarrhea, depression, and to help counteract alcoholic intoxication.
IV. Harvesting and Storage
If the growing conditions do not drop below 28 degrees Fahrenheit, the tree has the possibility of producing fruits.
It’s important that any fruit is fully ripened on the tree in advance of harvesting. It takes around three months to see mature fruit after you see fully open flowers. You can tell your loquats are ready because the stem turns a yellow-orange color and it will pull away easily.
Loquats are best eaten soon after harvesting as they don’t have a long shelf life. Stored in the fridge, they may last up to one week.
The fruit is a mixture of tart and sweet and has a flavor profile between apricot, lemon, and plum. The delicious fruit is often used in preserves, compotes, jellies, and pastries—if you can resist eating them fresh!
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