User:Rodgod08/Loquat
Culinary and other use
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The fruit is sometimes canned or processed into confections. The waste ratio is 30 percent or more, due to the seed size.
Other ways the Loquat can be used are in juices or smoothies. In South American countries like Ecuador for example, the loquat can be used for "batidos" and they are mixed with milk, ice, or other fruits.[1][2][3]
People sometimes compare the Loquat's flavor as a mashup of an apricot and a peach.[4] The loquat's sweetness contributes to its popularity as it has a lot of natural sweetness.[4]
Loquats are used commonly as a natural sweetener for many different types of food. It is used to make marmalade and jelly in some places across the world.[4] Many people use loquats to create sauces and other juices since the acidity goes well with the sweetness. This is another reason why it is popular to make pies and other pastries with it as well. [3][4]
However, one of the simplest forms people eat loquats is in its natural fruit form. Loquats need to be peeled and have the seed removed in order to be ready to eat. The seed not only takes up a lot of space similar to that of an avocado but it also is considered slightly poisonous.[5]
Some other uses for Loquat include making alcohol, animal feed, and medicine to counter vomiting and thirst.[5] The Loquat's trees and flowers also are used in different forms as well. The Loquat's wood is used as an alternative to pear wood and works well to make rulers/other writing instruments.[5] The Loquat's flowers are used to make perfume in places like Europe, although its yield is considered low. Powered Loquat leaves are also used to treat diarrhea, depression, and even help to counteract intoxication from Alcohol.[5]
Cultivation
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However, Loquat has been reported to survive temperatures as cold as 12°F (-11° C) for short periods of time. [1] On the other side of the temperature spectrum, its unclear what maximum temperature Loquats can cultivate in. However, the loquat grows poorly if the temperature is "too tropical"[1]
Altitude is an important factor to consider as well. Loquats grow naturally anywhere from 3,000 to 7,000 feet.[1] However the right altitudes will vary depending on the temperature or how close it is to the equator. This contributes to why higher altitudes in China or the Andes mountains make excellent cultivating spots.[1][6]
China is one of the biggest countries that loquats grow natively and they grow wild in forests around the mountain. However, Loquats are cultivated on around 300,000 acres with hundreds of different varieties[2]
In the United States cultivation is not country wide typically with the southern states and western states taking most of the responsibility. Cultivating in the United States has not been very popular due to its lack of interest in markets.[2] However, the one advantage the Loquat has among others is its fruit becomes available in late April - early May around a time many other fruits aren't ready yet.[2][5]
Loquat grows differently in tropical climates, typically flowering 2-3 times a year.[5] Loquats usually mature 90 days after flower opening.[5]
Bibliography
- ^ a b c d e "Loquat: A Fruit Tree Adaptable to Many Locations". ECHOcommunity. Retrieved 2020-11-23.
- ^ a b c d Facebook; Twitter; options, Show more sharing; Facebook; Twitter; LinkedIn; Email; URLCopied!, Copy Link; Print (2012-05-11). "Market Watch: Above the ocean in Malibu, a rare orchard of loquats". Los Angeles Times. Retrieved 2020-11-23.
{{cite web}}:|last=has generic name (help) - ^ a b "Ecuadorian Typical Food Restaurants direcotry in Quito, El Crater, El Nispero, el Pajonal, la Cueva del Oso and other Quito Ecuador typical food restaurant". www.getquitoecuador.com. Retrieved 2020-11-23.
- ^ a b c d "The loquat, San Francisco's secret fruit, is hidden in plain sight". Mission Local. 2020-08-22. Retrieved 2020-12-13.
- ^ a b c d e f g "Loquat". www.hort.purdue.edu. Retrieved 2020-11-23.
- ^ "Agroalimentación. El cultivo del Níspero". canales.hoy.es. Retrieved 19 July 2018.