Introduction

Loquats belong to the Rosaceae family. Originally from southeast China, they are mainly cultivated along the eastern Spanish coast. They are the first stone fruit of spring, with a season that runs from April to June.

Characteristics of the Loquat

This fruit has a yellow-orange colour with thin skin that peels off easily when fully ripe. The flesh is orange, juicy, and highly aromatic, with a sweet taste and slightly acidic notes.

Loquats are very delicate and bruise easily. The skin is usually not eaten, and it’s quite common to see black or brown spots appear as the fruit ripens. Too many spots may indicate the fruit has passed its ideal ripeness or has been poorly handled. Loquats are non-climacteric fruits, meaning they do not ripen well after being picked and deteriorate quickly. Ideally, they should ripen on the tree and be consumed soon after harvest. You’ll notice that if you leave a loquat in a fruit bowl, it tends to wrinkle even if it’s still green.

What Nutritional Benefits Do Loquats Offer?

Loquats are notable for their content of soluble fibre, vitamin A, and a type of sugar called sorbitol. They are highly recommended for relieving constipation.

They are low in calories—about 43 kcal per 100g—thanks to their high water content (85g/100g). Their main macronutrients are carbohydrates, roughly 10g per 100g of fruit. These include sugars such as fructose, sucrose, and sorbitol. Combined with soluble fibre, especially pectins, loquats are both filling and help alleviate constipation, even if only temporarily.

As we’ve mentioned in other articles, the orange colour of loquats signals a high content of vitamin A and beta-carotenes, essential for maintaining healthy skin and mucous membranes and offering strong antioxidant properties.

If loquats are not fully ripe, they usually contain tannins, which give a slightly bitter, astringent taste. These help reduce inflammation in the intestinal lining and can be useful in cases of diarrhoea. However, since loquats are typically eaten ripe, this effect is rarely significant.

They also contain small amounts of folic acid, though not in notable quantities, and very little vitamin C. The distinctive aroma and flavour of loquats come from a variety of aromatic compounds, including organic acids like malic, tartaric, and citric acids.

As for minerals, loquats are especially rich in potassium (266mg/100g), making them a diuretic food. They also contain smaller amounts of phosphorus, calcium, and magnesium.

How to Eat Loquats

The best way to enjoy loquats is to eat them fresh. Although, as with most fruits, they can be processed into jams, loquats in syrup, jellies, desserts, or juices, none of these processed forms are particularly healthy. Make the most of the season and enjoy them fresh.

A typical serving is about 3 to 4 loquats, depending on their size.