Season: January to April. Small, well-shaped tree. Large 12 long, stiff leaves, dark green above, whitish underneath. Yellow to orange color fruit, somewhat pear-shaped, 2 long and 1 1/2 across with 1 to 3 seeds. Eaten fresh, in jellies and wines. Moderate growth, salt tolerant. Fruit may be thinned to increase size. Many varieties. The loquat should really be used more, the fruit is especially good just eaten out of hand or in poultry casseroles. The plant, too, deserves more attention because it's a lovely hold-leaved green beauty. The orange fruit resembles an apricot when it is ready for picking because of its orange color. Wash and dry the seeds and plant them 1/2-inch deep in good fertile soil that has ample drainage. With proper care and frequent repottings, the loquat can grow into an attractive tree in gardens where temperatures don't go below 25 degrees F. Loquats are sometimes called Japanese medlars.
- PDF download. Overlooked fruit: tasty Loquat recipes. (from Tropical Treasures Magazine).