Eriobotrya japonica, from Flora Japonica, by Philipp Franz von Siebold and Joseph Gerhard Zuccarini, 1870.
Flowering in mediterranean climate regions is in Winter.
The fruit ripens in Spring.
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(Thunb.) Lindl. 1821
Rosaceae, subfamily Maloideae
loquat, Japanese medlar
• Afrikaans: lukwart
• Català (Catalan): nesprer del Japó, nesprer, nesprera
• Español: nispero de España, níspero del Japón, níspola del Japón, nispolero
• Française: bibassier, néflier du Japon
• Italiano: nespola del Giappone, nespolo del Giappone
• Português: nespereira
• Türk (Turkish): yenidünya
• Ελληνική (Greek): μουσμουλιά
(Arabic) العربية : البشملة شجرة, اسكدنيا
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(Hebrew) עברית : שסק
native to Mediterranean coastal cliffs and bluffs as well as those of the Black Sea, the Atlantic coast of Northern Europe including England, Wales, & Ireland.
Synonymy:
Crataegus bibas Lour. 1790;
Mespilus japonica Thunb. 1784;
Photinia japonica Benth. & Franch. & Sav. 1873
Photinia japonica Benth. & Hook.f. ex Asch. & Schweinf. 1887
Eriobotrya japonica - a cluster of newly emerged leaves
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A small, evergreen tree native to southeastern China found in many California gardens. It was introduced into Japan over 1,000 years ago, where it became an important fruit. From there, it was brought to Europe in the 18th century. It has been grown in California since 1870. This easily grown tree prefers a subtropical to warm-temperate climate. It is tolerant of a variety of soils but actually does very well on clay loams.
Distinctive among garden trees, the loquat is recognizable with its large, dark green leaves, with creamy-brown to rust felted undersides, which give it a 'tropical' look for which it is favored in temperate climates. New leaves emerge in unique upright clusters, arching gracefully outward in a whorl surrounding the shoot tip. In addition, the creamy white flowers are also very showy, and appear in winter when they are quite welcome.
Though often regarded in California as an ornamental tree, it is grown as a crop extensively in the Western Mediterranean and elsewhere - Spain is the world's largest producer (40,000 tons) and exporter of loquats, follow by Algeria (22,000 tons), Japan (18,000 tons), China, and Brazil. The flesh of the fruit is high in vitamin A and many important minerals, and is eaten fresh, dried, or made into jams or preserves. The fruit, ripening in spring, are borne in large clusters, and may be yellow-orange to creamy-white, commonly round to oval, or even pear-shaped, and up to 2¾ inches (7cm) in length in selected cultivars (the fruit of self-sow volunteer trees are usually just over half that size).
In the northeast Alicante province region on the Mediterranean coast of Spain a 'Designation of Origin' growing region for nisperos has been created called Callosa d'en Sarrià. It is centered on the Baixa Marina, covering villages such as Callosa d'En Sarrià, Altea and Villajoyosa.
The apricot-colored flesh surrounds a large cluster of hard, mahogany-colored seeds which can be used to make a liqueur (see recipe inside) and are sometimes roasted and eaten. If you are growing loquats for good fruit, find a grafted, selected cultivar. In Spain, with its extensive orchards, a delicate honey is made from the flowers – Miel de Níspero. Fruit and flowers are damaged by temperatures at about 26 to 28°F (-3.3 to -2.2°C).
Seán A. O'Hara
Dr. Peter Hanelt - Springer-Verlag, Berlin, Heidelberg, New York
Mansfeld's encyclopedia of agricultural and horticultural crops
Wild ancestors of the cultivated loquat are supposed to the native in Central Sichuan.
The cultivation today is widespread in suitable regions in subtropical to warm-temperate zones of the world; in the tropics in the highlands. Centres of production are in E. Asia (Japan), S. Asia, Australia, Central and South America (Brazil) and around the Mediterranean Sea. Because of the bad storability the fruits have to be processed immediately. Besides fresh consumption are produced: jelly, jam, pie, marmalade, fruit preserved in syrup, spiced fruits (with cloves, cinnamon, lemon and vinegar) and beverages. The fragrant flowers contain essential oils, extracted for cosmetics; some medicinal applications (dried leaves as antidiarrhoicum and antidepressivum, flowers as an expectorans). The seed oil can be used for making soap. Supposedly cultivation began 1,000 years ago. The loquat reached the Western World not before 1790. Today there are two main cultivar groups: Chinese - orange skin and flesh, not juicy, highly aromatic; Japanese - yellow skin, white flesh, juicy, minor aromatic. Propagation of loquat is made mainly by grafting on seedlings; as rootstocks can be used also young trees of Malus, Pyrus and Mespilus. As dwarfing rootstock is recommended Cydonia.
Alessandra Vinciguerra - Italy
Italian Loquat Seed Liqueur
200g loquat seeds
400g grain alcohol (such as Everclear)
300g sugar
300g water
lemon rind
vanilla bean
Dry loquat seeds in sun for a week. Put in a bottle with grain alcohol, a piece of lemon rind and a split vanilla bean. Keep covered in sun for 1 month, shaking it occasionally. Prepare syrup of the sugar and water. Boil, then when cool mix with spirit, filter and bottle. Keep to season at least 2-6 months before drinking - it will mellow to a flavor reminiscent of Amaretto.
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