Loquats are typically harvested in New Zealand from late spring to early summer, around November to December, depending on the climate and variety.
How to Tell When Loquats Are Ripe
- Colour: Ripe loquats turn a vibrant yellow-orange or deep orange, depending on the variety. Avoid greenish fruit, as it’s not fully ripe.
- Texture: Ripe loquats are slightly soft to the touch but not mushy. A firm fruit might still need a few more days.
- Taste: Fully ripe loquats are sweet and tangy with a mildly floral flavour.
How to Harvest Loquats
- Choose the Right Time: Pick the fruit when it has fully changed colour and softened slightly on the tree. Loquats do not ripen well after being picked.
- Use Scissors or Pruners: Cut the fruit clusters with a small length of stem attached. This helps prevent bruising and keeps the fruit fresh longer.
- Be Gentle: Handle loquats carefully, as their thin skin is prone to tearing.
How to Eat Loquats
- Raw: Rinse the fruit under cold water, remove the stem, and peel off the skin if desired (though it is edible). Split the fruit to remove the seeds, which are not edible.
- In Recipes:
- Use loquats in fruit salads, smoothies, or desserts.
- Cook them into jams, jellies, or chutneys.
- Add them to baked goods like tarts or muffins.
- Preservation: Loquats can be frozen, canned, or dried for later use.
