Loquat
What is it?
Loquat is a small oval-shaped fruit with a citrusy aroma and flavour. The fruits are yellow or orange in colour and grow in clusters. Each fruit contains between one and four seeds. The tree has large, leathery leaves, and white flowers that bloom in winter.
Although widely grown in India today, the loquat is not native to the subcontinent. It originates in south-central and south-eastern China, where it has been cultivated for over 2,000 years. In India, it is generally regarded as an introduced fruit, sometimes still bearing the old English name of ’Japanese medlar’.
What other names does it have?
Botanical Name: Eriobotrya japonica
Regional Names: Nespli (Malayalam), Nokkota (Tamil), Lokat (Hindi, Marathi), Lugat (Gujarati), Lakkote (Kannada), Lakhota (Urdu)
When is it in season?
Where is it found?
Loquat trees prefer well-drained, sandy, and loamy soil with a pH between 5.5 and 8. Waterlogging causes the roots to rot. The trees thrive in subtropical to mild-temperate environments with 6-8 hours of sunlight. Consistent moisture is essential during flowering and fruiting periods.
What is its history/cultural significance?
The origins of the loquat are traced to southeastern China, where it has been cultivated for over 2,000 years. Here, the fruit is viewed as a symbol of wealth and prosperity. In India, the fruit is believed to have arrived in the 19th century. Today, Jammu & Kashmir is known to be the dominant producer of loquats, responsible for about 70 percent of the national output, with production concentrated in Srinagar, Baramulla, and Anantnag. Source.
How can you use it?
To consume loquat fruits, wash them thoroughly and remove the stems. The fruit can be eaten with the skin, but the seeds should be discarded as they can be toxic in large quantities. The fruits can be cooked into jams, preserves, baked into pies or crumbles, or used in teas.
What states can I find it in?
What parts of the plant are edible?
Flesh, skin
Is it nutritious?
As per this source, loquats are an ideal source of Vitamin A, with 100 grams of the fruit providing up to 50 percent of the daily requirement. They also contain phenolic antioxidants, such as chlorogenic acid and neo-chlorogenic acid, which support metabolic health.
How do you store it?
Ripe loquats can be stored at room temperature for about 3-5 days. For extended freshness, store unwashed loquats in the refrigerator in a breathable container for up to a week. To freeze the fruit, wash and cut them, and freeze in a single layer before storing in airtight bags.
Recipes:
Loquat Jam Recipe by Hilda
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.