The loquat (Eriobotrya japonica; from Cantonese Chinese: 盧橘; Jyutping: lou4gwat1) is a species of flowering plant in the family Rosaceae, a native to the cooler hill regions of China to south-central China. It is also quite common in Japan, Korea, hilly Regions of India (Himachal), Potohar and foothill regions of Pakistan and some can be found in some Northern part of the Philippines, and hill country in Sri Lanka. It can also be found in some southern European countries such as Cyprus, Malta, Italy, Spain and Portugal; and several Middle Eastern countries including Syria, Israel, Lebanon, and Turkey.
|Loquat leaves and fruits|
Eriobotrya japonica was formerly thought to be closely related to the genus Mespilus, and is still sometimes known as the Japanese medlar. It is also known as Japanese plum and Chinese plum, also known as pipa in China.
Eriobotrya japonica is a large evergreen shrub or small tree, with a rounded crown, short trunk and woolly new twigs. The tree can grow to 5–10 metres (16–33 ft) tall, but is often smaller, about 3–4 metres (10–13 ft). The fruit begins to ripen during Spring to Summer depending on the temperature in the area. The leaves are alternate, simple, 10–25 centimetres (4–10 in) 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 autumn or early winter, and the fruits are ripe at any time from early spring to early summer. The flowers are 2 cm (1 in) in diameter, white, with five petals, and produced in stiff panicles of three to ten flowers. The flowers have a sweet, heady aroma that can be smelled from a distance.
Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 3–5 centimetres (1–2 in) 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 from one to ten ovules, with three to five being most common. A variable number of the ovules mature into large brown seeds (with different numbers of seeds appearing in each fruit on the same tree, usually between one and four).
The fruits are the sweetest when soft and orange. The flavour is a mixture of peach, citrus and mild mango.
History and TaxonomyEdit
The loquat is originally from China (the Chinese name is pipa, cognate with the pipa instrument) where related species can be found growing in the wild. It was introduced into Japan and became naturalised there in very early times; it has been cultivated there for over 1,000 years. It has also become naturalised in Georgia, Armenia, Afghanistan, Australia, Azerbaijan, Bermuda, Chile, Kenya, India, Iran, Iraq, South Africa, the whole Mediterranean Basin, Pakistan, New Zealand, Réunion, Tonga, Central America, Mexico, South America and in warmer parts of the United States (Hawaii, California, Texas, Louisiana, Mississippi, Alabama, Florida, Georgia, and South Carolina). In Louisiana, many refer to loquats as "misbeliefs" and they grow in yards of homes.  Chinese immigrants are presumed to have carried the loquat to Hawaii and California. It has been cultivated in Japan for about 1,000 years and presumably the fruits and seeds were brought back from China to Japan by the many Japanese scholars visiting and studying in China during the Tang Dynasty.
The loquat was often mentioned in ancient Chinese literature, such as the poems of Li Bai.
Eriobotrya japonica was first described in Europe by Carl Peter Thunberg, has Mespilus japonica in 1780, and was relocated to the genera Eriobotrya (εριο meaning wool and βοτρυών meaning cluster, in greek) by John Lindley, who published these changes in Transactions of the Linnean Society of London, 13(1), p. 102, 1821.
However, the first record of the species might have been alluded to by the XVI century, in Portugal, since the common name for the fruit, nêspera (from the modified nespilus, originally mespilus, which referred to the medlar), is already used (José Pedro Machado, Dicionário Etimológico da Língua Portuguesa, 1967). Since the first contact of the Portuguese with the Japanese and Chinese dates also from the sixteenth century, it is possible that some were brought back to Europe, as was probably the case with other species like the hachiya persimmon variety.
Curiously, the far more rare by now Mespilus Germanica, is now called "nespereira-europeia" to distinguish it from the common "nespereira" tree.
The most common variety in Portugal is the late ripening Tanaka , where it is popular in gardens and backyards, but not commercially produced. In northern Portugal it is also popularly called magnório/magnólio, probably something to do with the french botanist Pierre Magnol.
In Spain, the fruits are similarly called "nísperos" and are comercially explored, Spain being the largest producer worldwide, after China, with 41,487t annualy, half of which is destined to export markets.
Over 800 loquat cultivars exist in Asia. Self-fertile variants include the 'Gold Nugget' and 'Mogi' cultivars. The loquat is easy to grow in subtropical to mild temperate climates where it is often primarily grown as an ornamental plant, especially for its sweet-scented flowers, and secondarily for its delicious fruit. The boldly textured foliage adds a tropical look to gardens, contrasting well with many other plants. It is popular in the Eastern United States, as well as the American South.
There are many named cultivars, with orange or white flesh. Some cultivars are intended for home-growing, where the flowers open gradually, and thus the fruit also ripens gradually, compared to the commercially grown species where the flowers open almost simultaneously, and the whole tree's fruit also ripens together.
In temperate climates it is grown as an ornamental with winter protection, as the fruits seldom ripen to an edible state. In the United Kingdom, it has gained the Royal Horticultural Society's Award of Garden Merit.
In the US, the loquat tree is hardy only in USDA zones 8 and above, and will flower only where winter temperatures do not fall below 30 °F (−1 °C). In such areas, the tree flowers in autumn and the fruit ripens in late winter.
The loquat has 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. The fruits are also commonly used to make jam, jelly and chutney, and are often served poached in light syrup. Firm, slightly immature fruits are best for making pies or tarts.
The fruit is sometimes canned.
The waste ratio is 30 percent or more, due to the seed size.
The fruit is also processed into confections.
Loquats can also be used to make light wine. It is fermented into a fruit wine, sometimes using just the crystal sugar and white liquor.
In Italy nespolino liqueur is made from the seeds, reminiscent of nocino and amaretto, both prepared from nuts and apricot kernels. Both the loquat seeds and the apricot kernels contain cyanogenic glycosides, but the drinks are prepared from varieties that contain only small quantities (such as Mogi and Tanaka), so there is no risk of cyanide poisoning.
|Nutritional value per 100 g (3.5 oz)|
|Energy||197 kJ (47 kcal)|
|Dietary fiber||1.7 g|
|Vitamin A equiv.|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
Like most related plants, the seeds (pips) and young leaves of the plant are slightly poisonous, containing small amounts of cyanogenic glycosides (including amygdalin) which release cyanide when digested, though the low concentration and bitter flavour normally prevent enough being eaten to cause harm.
Loquat syrup is used in traditional Chinese medicine for soothing the throat and is a popular ingredient in cough drops. The leaves when combined with other ingredients is known as pipa gao (枇杷膏; pinyin: pípágāo; literally "loquat paste") In Japan, loquat leaves are dried to make a mild beverage known as biwa cha by brewing them using the traditional Japanese method. Eaten in quantity, loquats have a gentle but noticeable sedative effect, lasting up to 24 hours.[unreliable medical source?]
The name loquat derives from lou4 gwat1, the Cantonese pronunciation of the classical Chinese: 蘆橘; pinyin: lújú, literally "black orange". The phrase "black orange" originally actually referred to unripened kumquats, which are dark green in color. But the name was mistaken as the loquat we know today by the ancient Chinese poet Su Shi when he was residing in southern China, and the mistake was widely taken up by the Cantonese region thereafter.
In Armenian it is called "Nor Ashkhar" (նոր աշխարհ) which means New World because it ushers in Spring.
In Turkish, it is named similarly, "Yeni Dunya" meaning New World.
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