When Are Loquats in Season? A Detailed Guide to Main Producing Areas and How to Eat Them for Cough Relief

Loquat, also known as lukat, golden ball, and reed branch. A plant of the Rosaceae family and the genus Eriobotrya, the loquat originates from southeastern China. It is named for its leaves, which resemble the shape of the pipa instrument, and its flowers can be used as medicine. So when is it in season? How do you eat it to treat a cough? What are the main producing areas? It is reported that due to different producing areas and varieties, the ripening period of loquats also varies, and some early-maturing varieties are already on the market in March. For example, available in March: Fujian Yunxiao loquat and Yunnan Mengzi loquat; available in April: Fujian Putian loquat and Sichuan Longquan loquat; available in May: Jiangsu Dongting loquat, Anhui Santan loquat, Zhejiang Tangqi loquat, and Shanghai Qingpu loquat.

1. How do you eat loquat to treat a cough?

1. To treat cough due to lung dryness: eat 5 pieces of fresh loquat flesh each time, 2 times a day.

2. To treat cough due to lung heat, coughing up purulent sputum, and coughing up blood: 15 g of loquat leaves (60 g if fresh), 100 g of japonica rice, and a little rock sugar. First wrap the loquat leaves in cloth and decoct, then take the concentrated juice and remove the residue. Or brush all the fuzz off the back of fresh loquat leaves, cut them finely, decoct the juice and remove the residue, then add japonica rice to cook porridge. After the porridge is done, add a little rock sugar and take it with meals.

3. To treat cough and jaundice, and to prevent influenza: 60 g of loquat leaves (fuzz brushed clean), decoct in water and take in two divided doses.

4. Loquat cough-relieving soup: 100 g of loquat (fruit), peel open into two halves, crush the pit, add water, decoct, and take the soup.

2. What are the main producing areas of loquat?

China is a major loquat-producing country. Through long-term cultivation and breeding of loquat, many varieties have been formed, and there are now more than 300 loquat varieties. The classification of loquat mainly uses two methods: classification by the place of origin of the variety and classification by flesh color.

1. Classification by the place of origin of the loquat variety

The method of classifying loquat varieties by place of origin divides loquat varieties into two major groups according to differences in their places of origin: the South Asian subtropical variety group and the North Asian subtropical variety group.

The South Asian subtropical variety group mainly includes varieties originating from the edges of the tropics and the South Asian subtropical region, such as Fujian's Zaozhong No. 6, Jiefangzhong, and Changhong No. 3. These varieties have relatively good heat tolerance and sturdy branches and shoots. The xylem is relatively loose and growth is rapid. The tree shape is relatively open, the leaves are large, and the fruit is large, but the flavor is slightly mild. The flowering period and ripening period are relatively consistent. When introduced for planting in loquat cultivation areas with lower winter temperatures, the young fruit is prone to freezing damage when overwintering.

The North Asian subtropical variety group mainly includes varieties originating from the North Asian subtropical region and the southern edge of the temperate zone, such as Zhejiang's Dahongpao and Luoyangqing, Jiangsu's Baiyu and Zhaozhong, and Anhui's Guangrong. These varieties have relatively strong cold and drought tolerance, and the xylem of the branches and shoots is hard and tough. The crown expands slowly, the tree shape is relatively upright, the leaves are small, and the leaf color is green. The fruit is relatively small, and the fruit color and flavor are relatively strong. The flowering period and ripening period are not consistent. When introduced for planting in Fujian and Guangdong, where temperatures are higher, they often grow excessively and their fruiting performance declines.

2. Classification of loquat by flesh color

The method of classifying loquat by flesh color divides loquat into two major categories according to flesh color: the red-fleshed type (red sand) and the white-fleshed type (white sand). Red-fleshed loquat has orange-red or orange-yellow flesh, the tree grows relatively robustly, has relatively strong resistance, and is easy to cultivate. The yield is relatively high, the flesh is relatively coarse, the flavor is slightly inferior, and it is resistant to storage and transportation, suitable for both fresh eating and processing. Examples include Jiefangzhong, Zaozhong No. 6, Dahongpao, Luoyangqing, Baiyu, and Guangrong.

White-fleshed loquat has white, milky white, or pale yellow flesh. The plant generally grows somewhat weakly and has relatively poor resistance. The peel is thin, the flesh is fine, the taste is sweet, and the quality is good, making it suitable for fresh eating. The yield is slightly lower than that of the red-fleshed type, and the cultivation technical requirements are relatively high. If there is a lot of rain during the ripening period, the fruit tends to crack. Examples include Zhejiang's Ruantiao Baisha, Fujian's Baili, and Jiangsu's Baiyu.

Among them, Tangqi Ruantiao Baisha in Yuhang District, Hangzhou City, Zhejiang; Suzhou Dongshan (Zhaozhong Baisha loquat) and Suzhou Xishan (Qingzhong loquat); and Baokeng Jiefangzhong in Putian, Fujian, are China's three major loquat producing areas.