Times are tough with most of the world under some form of quarantine, and sadly, it looks like travel will be out of the question in the immediate future. I can’t help daydreaming about the amazing fruit out there that I’d like to try and it gives me something to look forward to! So, let me introduce you to a delectable little fruit which will soon be in season, in the hopes that it gives you something to look forward to also :)
What do they taste like?
Loquats are small roundish fruit similar in size to apricots, and usually with a thin orange skin. The texture can be firm to very juicy and slightly spongey like a ripe cantaloupe. The flavor is a mild, sweet and tangy blend of apricot, cantaloupe, and… flowers? Yes, it sounds weird but it’s delicious. At least, keep an open mind if you stumble across them in real life and give them a try! Maybe you’ll disagree with my description — that ok as long as you try it for yourself 😊. I enjoy eating them fresh by peeling back the skin and eating everything inside but the large, shiny brown seeds. If you’re fancy and inspired, you might even try cooking with it, putting it on a dessert, or in a drink.
If you come across some that look plump, richly orange with some bruising, and feel a little soft— you may be in luck! Loquats bruise easily when they’re ripe and I’ve frequently found the sad-looking ones taste much better than the pristine, undamaged ones. Keep in mind that often fruits which look perfect were picked unripe and before their prime for transport reasons, not selected for peak flavor. In the west, we’re sold fruit that looks glossy, beautiful, and uniform — like they’re ready for a glamorous photoshoot…even if they taste like sawdust 😝! I boldly recommend you buy this fruit for its lovely flavor, not its outward appearance.
Loquats are a popular fruit that is grown in many places around the world, and the trees are often planted for their attractive foliage and fragrant flowers in fall or early winter. If you’re lucky, you might come across them in the springtime when they’re easily identifiable with their abundant clusters of fruit. For example, years ago I saw a large tree growing behind a cathedral in Florence — unfortunately, the tree was very tall and the fruits completely out of reach. I hear that loquat trees line some streets in Tokyo. In San Francisco, I have a friend who has a tree in his backyard. Every year he has to fight with squirrels and birds for his fruit 😳.
How did it get here?
As with most fruit that we eat in the US, loquats didn’t originate here but came here by means of a long and circuitous journey. This one, in particular, is an ancient fruit from southeastern China that’s related to apples, quinces, and pears. There the loquat is known as the ‘pipa’ and because of its golden colour, represents gold and wealth. It was introduced to Japan very early on and has been in cultivation there for at least 1,000 years, presumably brought home by scholars who’d been studying in China during the Tang Dynasty.
Eventually, contact with China and Japan dispersed the well-loved fruit throughout the world. They can now be found growing in subtropical to mild-temperate climates on every continent except Antarctica. It’s believed that loquats were brought to Hawaii by Chinese immigrants as early as the 18th century. It was similarly introduced to California in the 19th century. Over 800 cultivars exist in Asia and China, Japan, Spain, Israel, and Brazil are the world’s leading producers of loquats. All this means that you should have a decent chance of getting your hands on some! 🤞🤞🤞
Comment below if you’ve tried them and tell me what you think!
Fruitfully Yours,
Yen
If you want to learn more about me, please click here.
Follow me on Instagram at https://www.instagram.com/yenvudesign/
