A perfectly ripe loquat can have the sweetness of an apricot, the acidity of a mild citrus fruit, and the juicy texture of a soft pear or peach.

But the flavor is difficult to describe with one comparison.

Some varieties are noticeably sweet, while others have a stronger tartness. The flavor can also change depending on how ripe the fruit is when eaten.

An underripe loquat may be firmer and considerably more acidic. As it ripens, the flesh generally becomes softer, more aromatic, and sweeter.

This is one reason freshly picked fruit can taste different from loquats purchased after transportation and storage.

The fruit is usually eaten fresh. After washing it, the skin can be removed if desired, although it is edible. The fruit is then opened and the seeds discarded.

Loquats can also be used in cooking.

Their sweet-tart character works well in jams, jellies, sauces, desserts, pies, fruit salads, and beverages. In some cuisines, the fruit is preserved or cooked with sugar and spices.

Because the fruit has a natural acidity, it can provide an interesting contrast when combined with sweeter ingredients.

But perhaps the most enjoyable way to eat one is the simplest: pick a ripe fruit, wash it, remove the seeds, and eat the flesh fresh.

Nutritionally, loquats are primarily a source of water and carbohydrates and can contribute dietary fiber, vitamin A-related carotenoids, vitamin C, and other plant compounds. The exact nutritional composition varies with variety and ripeness.

Like other fruits, loquats can fit into a balanced eating pattern.

They are not a miracle food, and there is no need to believe exaggerated claims about one fruit “detoxifying” the body or curing disease. Their value is much more straightforward: they are a flavorful fruit that contributes nutrients and variety to the diet.

There is also something special about discovering a fruit you have not eaten for decades.

For many people, taste is closely connected to memory.

A particular fruit can bring back a garden, a grandparent's home, an old neighborhood, or a summer afternoon from childhood.

That may explain why someone can see a photograph of a loquat after many years and immediately think:

“I remember this! What was it called?”

Chapter 4 — Where Did Loquats Come From?

Despite the scientific name Eriobotrya japonica, the loquat is generally considered to have originated in southeastern China, rather than Japan.

The species has a long history of cultivation in China and later became well established in Japan. Its cultivation eventually spread to other parts of Asia and then to regions around the world where the climate was suitable.