By: Judy Davie - The Food Coach
 If you spot small golden-orange fruits hanging like clusters of sunshine on trees this spring, you've discovered one of Australia's lesser-known seasonal treats - the loquat. These deliciously tangy-sweet fruits are a fleeting gift from nature, appearing briefly from late September through early November, depending on where you live. Blink and you might miss them, because loquat season is short and locals in the know often snap them up fast!
What Are Loquats?
Loquats (Eriobotrya japonica) are originally from China but have made themselves quite at home in Australia, thriving in our temperate coastal climates. They look a little like apricots but grow in clusters on evergreen trees. Their skin is smooth and slightly fuzzy, and inside you'll find juicy, aromatic flesh with a delicate flavour that's part apple, part pear, and a hint of citrus - with a few large, shiny brown seeds in the centre.
How to Eat Them
The simplest way to enjoy a loquat is to pop it straight into your mouth after removing the skin and seeds. Choose fruit that's a deep golden colour and slightly soft to the touch. The riper they are, the sweeter and juicier they'll taste.
Here's how to prepare them:
- Rinse the fruit.
- Slice in half and remove the seeds.
- Peel if you prefer (the skin is edible but can be a little tart).
You can enjoy them:
- Fresh, chilled from the fridge on a warm day.
- Sliced into fruit salads, paired beautifully with strawberries, pineapple, or mint.
- Cooked into compotes or jams - their natural pectin makes them perfect for preserving.
- Baked in tarts, cakes, or crumbles, where they lend a lovely sweet-tart balance.
- Stewed and served with yoghurt or porridge for a nutritious breakfast.
A Few Kitchen Tips
Loquats discolour quickly once cut, so if you're prepping them for later, toss them in a little lemon juice to keep them looking fresh. If you're making jam or chutney, be sure to remove all the seeds - they're not edible.
Why You Should Eat Them
Beyond their gorgeous flavour, loquats are surprisingly good for you. They're:
- High in fibre, which supports digestion and helps keep you feeling full.
- Rich in vitamin A and other carotenoids that support healthy vision and skin.
- A good source of antioxidants, which help fight inflammation and protect your cells.
- Low in calories, making them a light, refreshing fruit to enjoy through spring.
Traditional medicine has also long used loquat leaves in teas and tonics for their soothing, anti-inflammatory properties - though it's the fruit that wins the taste test hands down!
In Season - and Gone Too Soon
Because loquats have such a short season, they're not commonly found in big supermarkets. Your best bet is to look for them at local greengrocers, farmers' markets, or even on neighbourhood trees if you're lucky enough to know someone with one in their garden.
Their brief appearance is part of their charm - a reminder that seasonal eating keeps us connected to nature's rhythm and makes every bite a little more special.
So next time you see a basket of golden loquats, grab them while you can. Enjoy them fresh, preserve them for later, or turn them into something delicious - but don't wait too long, because like all good things, their season is short and sweet.
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