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Loquat fruit nutrition facts

Succulent, tangy and sweet, wonderfully delicious loquat fruits are rich in vitamins, minerals, and anti-oxidants. This unique fruit is originated in the mountainous, evergreen rain forest of Southeastern China, from where it spread all across the world including Japan. Some of common names of loquat include Japanese plum, Japanese medlar or Maltese plum etc.

The plant is an evergreen, large shrub or small tree belonging to the family of Rosaceae of the genus; Eriobotrya and named botanically as Eriobotrya japonica. It is closely related to the "apples".

Loquats in bunch. Photo courtesy: DeusXFlorida	Golden yellow loquats. Photo courtesy: Kanko

Loquat fruits begin appearing in the trees by the end of winter season. Mature fruits are ready to harvest by June in Japan, however, their harvesting season may vary from region to region. The fruits are oval to pear shape, appear in bunches of 5-20 and measure about 3 cm in width and 3-5 cm in length. 

In general, the fruits are allowed to ripen in the tree before harvesting. Ripe fruits have soft texture. Externally, the skin surface is fuzzy but smooth with golden-yellow to orange color. Internally, the flesh is either white or orange in color depending on the cultivar type. Each fruit contain 3-5, centrally placed large, brown seeds. The seeds are inedible and may contain toxic cyanogenic glycosides.

Being rosaceae family of fruits, loquats has similar taste and flavor as that of apples, tart, and sweet with pleasant aroma. Loquat's leaves are also used in traditional medicines and as herbal tea in many parts of the world.

Health benefits of Loquat fruit

• Delicious, loquats are very low in calories; provide just 47 cal per 100 g, however, rich in insoluble dietary fiber, pectin. Pectin retains moisture in the colon and thus functions as bulk laxative and by this way, it helps to protect the colon mucous membrane by decreasing exposure time to toxic substances as well as binding to cancer causing chemicals in the colon.


• Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding bile acids resulting in its excretion from the body.


• Loquat fruit is an excellent source of vitamin-A (provides about 1528 IU per 100g), and phenolic flvonoid antioxidants such as chlorogenic acid, neo-chlorogenic acid, hydroxybenzoic acid, feruloylquinic acid, protocatechuic acid, epicatechin, coumaric acids and ferulic acid. Ripen fruits have more chlorogenic acid concentrations.


• Vitamin A maintains integrity of mucus membranes and skin. Lab studies have shown that consumption of natural fruits rich in vitamin-A and flavonoids helps to protect from lung and oral cavity cancers.


• Fresh fruit is very rich in potassium and some B-complex vitamins such as folates, vitamin B-6 and niacin and contain small amounts of vitamin-C. Potassium is an important component of cell and body fluids, helps controlling heart rate and blood pressure.


• It is also a good source of iron, copper, calcium, manganese, and other minerals. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for as a cofactor in cellular oxidation as well for red blood cell formation. 

Selection and storage

Loquat fruit season begins by late winter months to early spring. Generally, the fruits are ready for harvesting once their skin turns yellow and flesh become soft in texture. The fruits should be carefully picked up from the bunch to avoid injuries.

In the store, buy fresh ripe fruits featuring bright yellow color; smooth surface and emanate mild yet sweet aroma. They should be devoid of any wrinkles, cuts and patches on the skin. Avoid overtly soften fruits with spots as they tend to perish early.

Loquats keep well for up to 2 weeks in the fruit/vegetable compartment of the home refrigerator.

Preparation and serving method

Wash loquats under cool water before consuming to remove any surface dirt or pesticide residues.

The pulp just underneath the skin is sweeter than central tart pulp. The skin of the loquat is easily removed. Peeled fruits are eaten fresh or mixed with other fruits like banana, mango, and orange as salad.

Here are some serving tips:

• The Fruit sections are a great addition to fruit salads.

• They are also used in desserts or as pie filling, or are chopped and cooked as a sauce.

• Loquat fruit is also made into jam, jelly and poached in sugar syrup with cinnamon to make delicious loquat fruit syrup.
  
  

Safety profile

The seeds of loquat fruit contain many toxic alkaloids like cyanogenic glycosides which when consumed can cause serious life threatening symptoms like vomiting, breathlessness, and death. Therefore, especially children are advised to avoid chewing seeds and should be supervised by adults while eating loquat fruits.

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