Loquat Culinary and other uses

Loquat is high in sugar acid and pectin.It is eaten as fresh fruit and can be mixed with other fruits to make fresh fruit salad or fruit cups. The fruit is also commonly used to make jams, jellies, and chutneys, and is often eaten cooked in light syrup.Firm, slightly unripe fruit is best for pies or pies,while soft and orange fruit is the sweetest.Fruit sometimes canned or processed into candies.Waste rate of 30% or more due to seed size.Loquats can also be used to make juice or smoothies.In South American countries such as Ecuador, loquats are used to make batidos, mixed with milk, ice cubes or other fruits.An American writer described the loquat's taste as "floral," with hints of apricot and peach and the fruit's natural sweetness made it popular.Loquats are commonly used as a natural sweetener in many different types of foods and are used in various places to make jams and jellies.Verification failed]Many people use loquats to make sauces and other juices because the acidity is nice with sweetness, which is another reason they are used in pies and other pastries.

Loquats are usually eaten as fresh fruit, but the seeds need to be removed before eating. Not only do the seeds take up a lot of space relative to the size of the fruit (see avocado), but they are also slightly poisonous in large numbers.The fruit is often peeled, but the peel is edible and not too thick.Some other uses of loquat include making beverage alcohol, animal feed, and anti-emetic and thirst-quenching medicine.Loquat wood is used as a substitute for pear wood and works well for making rulers/other writing implements. [30] Loquat flowers are used in Europe to make perfumes, although its production is thought to be low.Powdered loquat leaves are also used to treat diarrhea, depression and even help counteract alcoholism.

Alcoholic beverages 

Loquat can also be used to brew light wine. They are fermented into wine, sometimes using only rock sugar and white wine.The nespolino wine is made from seeds,reminiscent of nocino and amaretto,both made from nuts and almonds. Both loquat seeds and almonds contain cyanogenic glycosides, but these drinks are made from varieties that contain small amounts of cyanogenic glycosides, such as 'Mogi' and 'Tanaka' so there is little risk of cyanide poisoning.

Nutrition

Loquats are low in sodium and high in vitamin A, vitamin B6, dietary fiber, potassium and manganese.Like most related plants, the seeds (seeds) and young leaves of this plant are slightly poisonous and contain small amounts of cyanogenic glycosides (including amygdalin) which release cyanide when digested, but the low concentration and bitter taste usually prevent consumption of sufficient amounts cause harm.

Etymology

The name of loquat comes from lou4 gwat1, Cantonese pronunciation of ancient Chinese: Luju; pinyin: lújú, literally means "black orange".The term "black orange" originally referred to the immature kumquat, which is dark green in color, but was misused by the southern poet Su Shi as today's loquat. Since then, it has been widely adopted in Guangdong.

Symbolism

In China, the loquat is known as Pipa (琵琶) because of its golden color, which represents gold and wealth.It is usually one in a bowl or a combination of fruits and vegetables (such as green onions, mugwort leaves, pomegranates, kumquats, etc.) to represent auspicious wishes or Wu Rui (五瑞).