Loquats (Eriobotrya japonica) are subtropical evergreen fruits native to southeastern China, where they’ve been cultivated for over 2,000 years. Belonging to the rose family, they spread across Asia, the Mediterranean, and the Americas, thriving in mild, frost-free climates. The trees are prized not only for their fruit but also for their ornamental value, with glossy dark green leaves and fragrant winter blooms.
The fruit itself is small to medium, typically 1 to 2.5 inches long, with a smooth or slightly fuzzy skin ranging from pale yellow to deep orange. Its juicy flesh varies from white to orange, offering a sweet-tart flavor often compared to peaches, apricots, or citrus, though it contains 1 to 5 large seeds. Loquats ripen from late winter to early summer, depending on the variety and climate.
Cultivating loquats is relatively straightforward, as they adapt to a range of soils and tolerate drought once established. They prefer full sun and temperatures above 25°F (-4°C), though some varieties handle light frost. Trees can grow 10 to 25 feet tall, but dwarf options like Premier suit smaller spaces, making them popular for home gardens and containers.
Loquats are enjoyed fresh, dried, or processed into jams, jellies, and desserts, with their subtle acidity enhancing culinary versatility. Beyond food, they’ve been used in traditional medicine—leaves for tea to soothe coughs, and fruit for its vitamin A and antioxidant content. Their early harvest, often before other spring fruits, adds to their appeal.
Varieties abound, from early-ripening Algerie to large-fruited MacBeth and white-fleshed Vista White, each with unique traits in size, flavor, and seed count. Whether grown for taste, yield, or aesthetics, loquats offer diversity and charm, bridging ancient cultivation with modern enjoyment across the globe.
Varieties of Loquats
Advance
The Advance loquat is believed to have originated in the United States, possibly as a selection from a Japanese variety. It is a cold-hardy cultivar that produces medium-sized, pear-shaped fruit with orange flesh. With a mildly sweet and slightly tart flavor, this variety is excellent for fresh eating and making jams. It is particularly valued for its resilience in colder climates compared to other loquats.
Champagne
Champagne loquats likely originated in California, where loquat breeding became popular in the early 20th century. This variety produces elongated, yellow-skinned fruits with juicy, tangy flesh and a slight acidity. It is a favorite for making preserves and fresh consumption, as its unique flavor offers a refreshing contrast to sweeter loquat varieties. With 2 to 4 seeds, the fruit ripens around April to May, thriving in warm climates like California’s coastal regions. Its tree is moderately vigorous, reaching 15–20 feet, and resists common pests like aphids
Gold Nugget
The Gold Nugget loquat, as its name suggests, is prized for its large, round, golden-yellow fruit. It is believed to have originated in Japan or California through selective breeding. The flesh is exceptionally sweet and juicy with a mild flavor, making it a popular choice for home gardens. Ripening later, from May to July, it suits cooler climates like Oregon or northern Spain, where its cold tolerance—down to about 25°F (-4°C)—ensures survival. The tree’s compact size, often topping out at 10–15 feet.
Big Jim
Among the largest loquat varieties, Big Jim was developed in California, reportedly by a grower named Jim Neitzel. Its fruit can reach the size of a plum, with thick, orange skin and incredibly sweet, juicy flesh. It has low acidity, making it ideal for fresh consumption. This variety is favored by home gardeners due to its large fruit and high productivity.
Tanaka
The Tanaka loquat originates from Japan and is known for its large, firm fruit with a yellow-orange skin. The flesh is both sweet and tart, making it a versatile variety that can be enjoyed fresh or processed into jams and desserts. It ripens later in the season compared to many other loquat types, extending the harvest period for growers who cultivate multiple varieties.
Wolfe
Wolfe is a variety developed in Florida, bred for its resistance to disease and ability to thrive in subtropical conditions. It produces medium-sized fruit with firm, mildly sweet, and slightly tangy flesh. Due to its firm texture, it is commonly used for processing into preserves, pies, and other culinary applications. This variety has gained popularity in southeastern U.S. gardens for its reliability and productivity.
Bradenton
Bradenton, another Florida-origin variety, produces small to medium-sized yellow fruit with a distinctive aromatic and sweet flavor. Slightly tangier than some of the sweeter cultivars, it thrives in warm, humid climates and is a good choice for fresh consumption. Due to its adaptability, it is commonly grown in Florida and other southeastern states where loquats are popular backyard trees.
Vista White
A unique loquat variety, Vista White is believed to have been developed in California or Japan. It is notable for its rare white-fleshed fruit, which has an incredibly mild and sweet taste. Unlike many other loquats, it has very low acidity, making it perfect for eating fresh. The soft, juicy texture and delicate flavor make this variety a favorite among loquat enthusiasts.
Yehuda
The Yehuda loquat is believed to have originated in Israel and is well-known for its large, juicy, and sweet fruit. It has an orange-yellow skin with deep orange flesh that is soft and flavorful. Yehuda loquats are highly productive and are often grown commercially in Mediterranean climates due to their high-quality fruit.
Tori
Tori is a lesser-known variety, likely originating from Japan, where loquats have been extensively cultivated for centuries. It produces medium-sized fruit with smooth, golden skin and mildly sweet flesh. This variety is excellent for fresh consumption and is sometimes used for drying due to its firm texture.
Peluche
The Peluche loquat, originally from Spain, is famous for its exceptionally large fruit—one of the biggest among loquat varieties. The fruit has thick orange skin and juicy, sweet flesh with a mild tang. Due to its impressive size and excellent flavor, Peluche is highly sought after by fruit collectors and gardeners alike.
Argelino
Argelino, also known as Algerie, is a variety that comes from Algeria. It is widely cultivated in Mediterranean regions and produces medium-to-large fruit with a smooth, golden-orange skin. The flesh is firm, sweet, and slightly tangy, making it a great choice for fresh eating and preserves. This variety is valued for its consistent high yield.
Early Red
As the name suggests, Early Red is an early-ripening loquat variety. Believed to have originated in Japan or China, this cultivar produces small to medium-sized fruit with a reddish-orange skin. The flesh is juicy, tart, and refreshing. It is often enjoyed fresh but can also be used for making jams and jellies.
Novak
The Novak loquat is a relatively newer variety developed in California. It produces large, round fruit with a deep orange skin. The flesh is incredibly sweet with very little acidity, making it one of the best loquats for fresh consumption. This variety is becoming more popular among home gardeners due to its excellent taste and large fruit size.
Sherry
Sherry is a loquat variety known for its deep orange fruit and excellent flavor balance between sweetness and acidity. Thought to have originated in the U.S., this cultivar is prized for its juicy, aromatic flesh. It is ideal for fresh eating and is sometimes used in baked goods and preserves due to its unique taste.
MacBeth
The MacBeth loquat is a Florida-bred variety known for its large, juicy fruit with a sweet and tangy flavor. It has smooth, golden skin and a firm texture, making it ideal for both fresh eating and cooking. This variety is also resistant to many common loquat diseases, making it a great option for growers in humid climates.
Premier
Premier loquat, another Florida-origin variety, is known for its high productivity and excellent fruit quality. It produces medium-to-large fruit with bright yellow skin and sweet, juicy flesh. Premier loquats are often grown for both commercial and home use due to their reliable yield and delicious taste.
Mogi
Originating from Japan, Mogi is an early-season loquat variety that produces small-to-medium, round fruit with golden skin. The flesh is very sweet and juicy, with a soft texture. Mogi is one of the best loquats for fresh eating and is commonly grown in Japan due to its desirable flavor and early ripening period.
Vista Gold
The Vista Gold loquat is believed to have been developed in California, where many loquat varieties have been selectively bred for size and sweetness. This cultivar produces medium-to-large, golden-yellow fruit with juicy, sweet flesh. It has a balanced flavor with a mild tartness, making it a great all-purpose variety for fresh eating and preserves.
Ed’s Delight
A rare variety, Ed’s Delight is thought to have originated in Florida. It produces medium-sized fruit with a light orange skin and very sweet, juicy flesh. It is especially popular among home growers because of its high productivity and excellent taste. This variety is ideal for fresh consumption due to its low acidity.
China White
As the name suggests, China White is a loquat variety that likely originated in China and is known for its rare white-fleshed fruit. The flavor is extremely mild and sweet, with little to no tartness. This variety is favored by those who prefer a delicate, less acidic loquat and is typically eaten fresh.
Oliver
The Oliver loquat, believed to have been bred in Florida or California, is a high-yielding variety that produces medium-sized, orange-yellow fruit. It has a firm texture and a balanced flavor of sweetness with slight acidity. Oliver loquats are great for fresh eating and also work well in jams, jellies, and desserts.
Nagasakiwase
Originally from Japan, Nagasakiwase is an early-ripening loquat variety known for its large, round fruit with thick, orange skin. The flesh is very sweet, juicy, and slightly aromatic. This variety is one of the most popular loquats in Japan and is widely grown for its early harvest and excellent taste.
Sunset
The Sunset loquat, likely developed in California, is prized for its beautiful deep orange fruit. It has a deliciously sweet and tangy taste, making it ideal for fresh eating. This variety is also popular among gardeners because of its attractive appearance and high fruit yield.
Bessell Brown
The Bessell Brown loquat, originating from Australia, is known for its exceptionally large fruit with firm, orange flesh. It has a well-balanced flavor, combining sweetness with a mild tang. Because of its size and firmness, it is an excellent variety for both fresh consumption and cooking. This variety is commonly grown in warm climates, including Australia and the southern United States.