Loquat
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The Loquat (Eriobotrya japonica) is a fruit tree in the subfamily Maloideae of the family Rosaceae. It is indigenous to southeastern China. It is an evergreen large shrub or small tree, with a rounded crown, short trunk and woolly new twigs. The tree can grow to 5-10 m tall, but is often smaller, about 3-4 m. The leaves are alternate, simple, 10-25 cm 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 fall or early winter, and the fruits are ripe in late winter or early spring. The flowers are 2 cm diameter, white, with five petals, and produced in stiff panicles of three to ten flowers.
Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 3-5 cm 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 five ovules, of which three to five mature into large brown seeds. The fruit should be peeled prior to eating; the skin, though thin, can be pulled off manually if the fruit is ripe.
The loquat is comparable to the apple in many aspects, with a high sugar, acid and pectin content. It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. Firm, slightly immature fruits are best for making pies or tarts. The fruits are also commonly used to make jam, jelly and chutney, and are delicious poached in light syrup. A type of loquat syrup is used in Chinese medicine for soothing the throat, like a cough drop. Loquats can also be used to make wine. Loquats are easy to grow and are often also grown as an ornamental tree.
Like most related plants, the seeds (pips) and young leaves of the plant are slightly poisonous, containing small amounts of cyanogenetic glycocides which release cyanide when digested, though the low concentration and bitter flavour normally prevents enough being eaten to cause harm.
The Loquat was introduced into Japan and became naturalized there in very early times, and has been cultivated there for over 1,000 years. It has also become naturalized in India and many other areas. Chinese immigrants are presumed to have carried the loquat to Hawaii. It was common as a small-fruited ornamental in California in the 1870's. Japan is the leading producer of loquats, followed by Israel and Brazil; loquats are also grown in Turkey, Lebanon, Greece, Southern Italy, Spain, the South of France and North Africa. The boldly textured foliage add a tropical look to gardens, contrasting well with many other plants.
The name loquat derives from the Cantonese transliteration of its old classical Chinese name lo gwat (Template:Zh-stp). In modern Chinese, it is more commonly known as pipa (Template:Zh-cp), from the resemblance of its shape to that of the Chinese musical instrument pipa (琵琶). Other names include Japanese Medlar, Nispero, Sheseq and Mousmoula.
The Loquat was often mentioned in ancient Chinese literature, such as Li Po's poems.
External links
- Loquat Fruit Facts from the California Rare Fruit Growers (http://www.crfg.org/pubs/ff/loquat.html)
Passages from this article are quoted, with permission, from the Loquat Fruit Facts document (http://www.crfg.org/pubs/ff/loquat.html) on the web site of the California Rare Fruit Growers.fr:Néflier du Japon he:שסק zh:枇杷