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LOQUAT - Eriobotrya japonica - TREE SEEDS - JAPANESE MEDLAR Chinese PLUM - High Vitamin A & Excellent For Wine Making - ZONE 8a - 11

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Price:
$5.00
Weight:
0.25 LBS


Product Description

Choose from:

Pkt. Size     –      5       Seeds    for        $5.00

1oz     –             20+    Seeds    for       $18.00

4oz     –             80+    Seeds    for       $72.00

½ LB             160+   Seeds    for     $120.00

1 LB   –           330+   Seeds    for     $205.00

 


LoquatEriobotrya japonica, is a fruit tree in the family Rosaceae, indigenous to central China (Chongqing and Hubei province).  It 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 as Chinese plum, and in China as "pipa" (枇杷).

Zone 8a - 11  ~!!

Fruit
Loquats are unusual among fruit trees in that the flowers appear in the autumn or early winter, and the fruits are ripe in late winter or early spring. The flowers are 2 cm 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 cm 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 five ovules, of which one to five mature into large brown seeds. The skin, though thin, can be peeled off manually if the fruit is ripe.

The fruits are the sweetest when soft and orange. The flavor is a mix of peach, citrus and mild mango

Culinary
The loquat is comparable with its distant relative, the apple, in many aspects, with 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. Firm, slightly immature fruits are best for making pies or tarts. The fruits are also commonly used to make jam, jelly, and chutney, and are often served poached in light syrup.
In Japan, it is eaten fresh or sometimes canned because the flesh is sweet. However, the waste ratio is 30% or more, due to the size of the seed. Among other things, it is processed to confectionery including jellies and the jam.
Alicante on the Mediterranean Coast cultivates the "Nispero" as a sweet dessert; also for canning, for jams, conserves and export.

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. Lemon or lemon zest is often paired with the wine because the fruit has very low acidity. Aficionados also enjoy a sake made exclusively from the seed, which has an aroma much like apricot kernel. Due to the presence of cyanogenic glycosides, bulk consumption may pose a risk of cyanide poisonings.


Nutrition
The loquat is low in saturated fat and sodium, and is high in vitamin A, dietary fiber, potassium, and manganese.
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 prevents enough being eaten to cause harm.


Medicinal
Loquat syrup is used in Chinese medicine for soothing the throat and is a popular ingredient for cough drops.  The leaves, combined with other ingredients and known as pipa gao (枇杷膏; pinyin:pípágāo; literally "loquat paste"), it acts as a demulcent and an expectorant, as well as to soothe the digestive and respiratory systems.  Eaten in quantity, loquats have a gentle but noticeable sedative effect, lasting up to 24 hours.
 
 
 

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