Loquat, a species from the Rosaceae family, is native to China. It’s well-known for its exotic, sweet flavor that offers many health benefits. It is only a seasonal fruit that grows at the end of spring.

Loquats are small in size and are round. Loquats can be eaten raw, but they can also be used in many foods and recipes. Loquat syrup, used in Chinese medicine to heal a sore throat, is also common. Honey with added loquat might also be available.

Loquat is a mix of mangoes, peaches, and apricots. We’ve created seven healthy loquat recipes to help you incorporate these sweet fruits into your daily meals. Find out what to do with your loquat harvest!

Loquat Chicken

Loquat Chicken

This dish is high in protein and a great way to use all those loquats!

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

  • 1 cup water
  • 1 cup orange juice
  • 2 tbsp minced ginger or fresh ground ginger
  • 12 ripe loquats, peeled & pitted
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • Salt and pepper to taste
  • 1/2 cup vinegar
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 4 halves of skinless, boneless chicken breasts

Instructions

Place the orange juice, brown sugar, loquats, and water in a saucepan on medium heat. Continue stirring until the sugar is dissolved.

Add ground ginger, cinnamon, and pepper to the pot. Reduce heat to low, and simmer for 20 minutes until the loquats begin to soften. To break up the fruit, whisk occasionally. After the fruit has been broken down and the mixture is more like a sauce, you can add vinegar to it and continue cooking for 2 or 3 minutes.

Place olive oil in a skillet on medium heat. Once the oil is melted, add the chicken breasts to the skillet and fry them for about 5-10 minutes on each side.

Chop the chicken breasts into small pieces. Add 1/2 of the loquat sauce to the skillet.

If desired, serve with rice and any remaining loquat sauce. Enjoy

Nutrition: Serving: 1 | Calories: 401kcal | Carbohydrates: 52g | Protein: 25g | Fat: 10g

Traditional Chinese Loquat Soup

Traditional Chinese Loquat Soup

This natural healing soup is great for when you feel a little ill. This soup is a traditional Chinese remedy for natural cough relief.

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients

  • 3-5 loquats
  • 250g Lean pork, lean meat, or your choice
  • 3 dates
  • 20g apricot seed
  • 3 thin slices of fresh ginger
  • 1 tbsp olive oil
  • Salt a pinch
  • 3 cups water

Instructions

For 30 minutes, soak the apricot seeds. Cut lean meat into bite-sized pieces. To marinate the pork meat, combine olive oil and salt in a small bowl. Ensure all sides are covered with your hands and let cool in the refrigerator for 20 minutes.

Take out the pits and seeds from the dates. Bring the water to boil in a large pot. Next, add the ginger slices, pork meat, and dates. Finally, stir in the apricot seeds. Turn heat down to simmer for 10 minutes.

Stir in the fresh loquat, and continue to simmer for 10 minutes. Serve immediately

Nutrition: Serving: 1 | Calories: 251kcal | Carbohydrates: 11g | Protein: 26g | Fat: 11g

Summer Loquat Avocado Salad

Summer Loquat Avocado Salad

This summer salad is a delicious combination of avocado, loquats, and toasted almonds. Paleo- and vegetarian-friendly!

Preparation Time: 15 minutes

Cooking Time: –

Servings: 4

Ingredients

  • Organic spinach, 4-6 cups
  • 4 Loquats, sliced
  • 1 avocado, diced
  • 1/2 small red onion, very thinly chopped
  • 1/2 cup goat cheese crumbles
  • 1/2 cup chopped toasted almonds
  • The dressing:
  • 3 tablespoons balsamic Vinegar
  • 3 tablespoons additional virgin olive oil

Instructions

Add the spinach to a large bowl. Toss the spinach in a large bowl with olive oil and balsamic vinegar. Add loquat slices, red onion, avocado dice, cheese crumbles, and toasted almonds to the salad.

Mix all ingredients together, and serve immediately

Nutrition: Serving: 1 | Calories: 292kcal | Carbohydrates: 19g | Protein: 7g | Fat: 22g

Loquat Jam

Loquat Jam

This easy recipe for loquat jam is great for beginners. This recipe is even easier because loquats have a high amount of pectin.

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Servings: 4 1 cup jars

Ingredients

  • 8 cups of loquat, seeded & halved
  • 3 Tbsp freshly squeezed lemon juice
  • 4 cups brown sugar

Instructions

Loquats should be added to a large bowl. Toss with lemon juice. This will prevent the loquats from browning too quickly.

Add the loquats and lemon juice to a large stockpot. Add the sugar.

Bring the mixture to boil on medium heat. Mix well. To gently break down the fruit, use a potato mashing tool after 15 minutes. Cook for another 15-20 minutes. When the jam begins to boil, it will become foamy.

Once the foam has subsided, put 4 jars and their lids into a hot water bath. Bring to boil. Once the water has boiled, take out hot jars using canning tongs. Place on a towel until you’re ready to make jam. Set aside the jars and lids in hot water.

Place jam in sterilized jam containers, leaving 1/4″ space. Cover the jar with the lid and secure it by tightening the band until “fingertip tight.”

Place jam in a water bath, and let it sit for 10 minutes. Place in a bowl and let cool on the counter.

Nutrition: Serving: 1 | Calories: 57kcal | Carbohydrates: 15g | Protein: 0g | Fat: 0g

Loquat And Toasted Coconut Ice Cream

This is the perfect recipe for you if you are looking for a delicious, healthy, and dairy-free dessert. This recipe is easy to follow and requires only a few ingredients.

Preparation Time: 90 minutes

Cooking Time: –

Servings: 5-7

Ingredients

  • 3-4 loquats
  • 1/4 small lime
  • 1/2 cup
  • 6-7 Loquats
  • 1/2 of a small lime
  • 1 cup sweetened shredded coconut
  • Coconut Milk and Coconut Cream – 5.6 oz.
  • 2 cups plain unsweetened cashew milk
  • 1/3 cup Agave Syrup
  • 1/8 teaspoon salt
  • Ice Cream Machine

Instructions

Your ice cream maker bowl should have been kept in the freezer for the recommended time. This is crucial.

Peel the skin off the loquat seeds and take them out. Chop the loquats and add the lime juice.

Over medium heat, toast your cup of shredded sweetened cocoa in a saucepan. Stir constantly. Once the coconut is crispy and golden, remove it from heat. Set aside

Pre-chilled ice cream maker bowl. Add the cashew milk and coconut milk. Salt, 3/4 cup of the toasted coconut, and chopped loquats. Follow the instructions on your ice cream machine.

Put back in the freezer for one hour. Sprinkle some remaining toasted coconut over the top, and you are ready to enjoy it!

Nutrition: Serving: 1 | Calories: 350kcal | Carbohydrates: 40g | Protein: 6g | Fat: 16.5g

Loquat Lemonade

Loquat Lemonade

This lemonade recipe is the best summer drink!

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients

  • 2 Tbsp lemon juice
  • 2 cups of water
  • 15-20 loquats
  • 1 tbsp honey, agave
  • Salt a pinch
  • Ice, to serve

Instructions

Cut in half, remove the seeds, and peel the loquats. Set aside.

Blend lemon juice, water, and honey in a blender. Add honey, loquats, and salt.

Blend until smooth. Blend until smooth. Pour the lemonade into 2 glasses.

Nutrition: Serving: 1 | Calories: 92kcal | Carbohydrates: 26g | Protein: 0.5g | Fat: 0g

Potato Loquat Curry

Potato Loquat Curry

This Indian-style savory loquat recipe can be made in a few minutes and is delicious!

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 3

Ingredients

  • 2 medium potatoes, peeled & cubed
  • 1 large tomato, diced
  • 3/4 cup of loquat, peeled, seeded, and cut into pieces
  • 1/2 cup green beans
  • 1 small onion, chopped finely
  • 1 teaspoon curry powder
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • Salt and pepper to your liking
  • Taste lemon juice
  • 3 Tbsp Oil
  • 2 to 3 cups of water

Instructions

Add oil and cumin seeds to a saucepan on medium heat. After the cumin seeds have steamed, add the onion to the pot and salt. Stir for 2 to 3 minutes, or until the onions become translucent. Stir in the chopped ginger and garlic, and cook for another couple of minutes.

Add the chopped potatoes and half a cup of water. Allow potato to cook until it is about halfway done, approximately 10 minutes.

To the stew, add the garam masala and red chili powder. Let the tomatoes soften for 2 minutes.

Add the green beans, loquats, and salt to the remaining water. Stir everything together and cook on low heat for about 15 minutes or until the potatoes become soft. The curry will thicken.

If desired, serve with rice and lemon juice. Enjoy!

Nutrition: Serving: 1 | Calories: 455kcal | Carbohydrates: 55g | Protein: 10g | Fat: 25g

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