When Is Loquat Season? A Detailed Guide to Ripening Times

Loquats generally ripen between May and June, but because China is a vast country, the time when loquats hit the market varies slightly from region to region. Loquats on the market in March include Fujian Yunxiao loquat and Yunnan Mengzi loquat; loquats on the market in April include Fujian Putian loquat and Sichuan Longquan loquat; loquats on the market in May include Jiangsu Dongting loquat, Anhui Santan loquat, Zhejiang Tangqi loquat and Shanghai Qingpu loquat.

What is the best way to eat loquat?

Eat it raw: Loquats are rich in vitamins, fructose, fruit acids and other components, and eating them raw allows you to absorb the nutrients effectively and avoid nutrient loss. Washing the loquat, peeling it and eating it directly is the simplest way to enjoy it.

Boil it in water: Loquats are best suited to making sweet soup; paired with Fritillaria cirrhosa, snow pear, white fungus and the like, it has an excellent effect of moistening the lungs and relieving cough.