Loquat is a species of the family Rosaceae, native to China. It is well regarded for its sweet, exotic flavor which offers many health benefits. However, it is a seasonal fruit and grows during the end of spring. 

When it comes to their size, loquats are small and round. They can be eaten as they are, but are also  found in many food products as well as in recipes. For example, loquat syrup is common in Chinese medicine for healing a sore throat and you might come across honey with added loquat. 

Loquat tastes like a cross between apricots, peaches and mangoes. Because they’re naturally sweet, we’ve created 7 healthy loquat recipes for you to integrate these simple yet versatile fruits into your meals. Learn what to do with your loquat harvest today!

1. Loquat Chicken

This dish is very high in protein and is a great way to make use of all those extra loquats sitting around!

Prep time: 15 mins/ Cooking time: 30 mins

Serves 4 


  • 1 cup water
  • 1 cup orange juice
  • 2 tbsp ground ginger or fresh minced ginger
  • 12 ripe loquats, peeled and pitted
  • ½ cup brown sugar
  • 2 tsp cinnamon
  • Pinch of pepper and salt
  • ½ cup vinegar
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 4 skinless, boneless chicken breasts halves


  1. In a saucepan over medium heat, add the loquats, brown sugar, water and orange juice. Keep stirring until the sugar has dissolved.
  2. Add in ground ginger, cinnamon, pepper and smoked paprika. Reduce heat to low and simmer for about 20 minutes or until loquats start to soften up. Whisk occasionally to help break the fruit. Once fruit is broken up and mixture has become more like a sauce, add in vinegar and let it cook for 2-3 more minutes.
  3. In another skillet over medium heat, add olive oil and pan fry chicken breasts until cooked through, about 5-10 minutes per side.
  4. Remove chicken breasts and chop into smaller chunks. Return it back to skillet and add in the 1/2 of the loquat sauce.
  5. Serve with rice if desired and add remaining loquat sauce on the side. Enjoy

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

2. Traditional Chinese Loquat Soup

For those times when you’re feeling under the weather, try this natural healing soup! This soup has been used for many years in Chinese medicine as a natural cough remedy. 

Prep time: 30mins/ Cooking time: 20 mins

Serves 2


  • 3-5 loquats
  • 250 g Lean pork or lean meat of choice
  • 3 dates
  • 20 g apricot seeds
  • 3 thin slices fresh ginger
  • 1 tbsp olive oil
  • Pinch of salt
  • 3 cups of water


Soak apricot seeds for 30 minutes. Meanwhile, cut lean meat of choice into small bite sized pieces. In a small bowl, add salt and olive oil to marinate the pork meat. Use your hands to ensure all sides are covered and refrigerate for 20 minutes. 

Remove the pits from the dates and take out the seeds from the loquats. In a pot, bring the water to boil. Then add ginger slices, pork meat, dates and apricot seeds. Switch heat back down and simmer for 10 minutes.

Add the fresh loquat and simmer for another 10 minutes. Serve immediately!

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

3. Summer Loquat Avocado Salad

This delicious summer salad with loquats, avocado and toasted almonds is the ultimate summer salad! High in healthy fats, paleo and vegeterian!

Prep time: 15mins

Serves 4


  • 4-6 cups organic spinach
  • 4 loquats, sliced
  • 1 avocado, diced
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup goat cheese crumbles
  • 1/2 cup sliced toasted almonds

For the dressing:

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil


  1. In a large bowl, add the spinach. Drizzle with desired amounts of balsamic and olive oil and toss together to combine. Top salad with loquat slices, diced avocado, red onion, cheese crumbles and toasted almonds. 
  2. Toss all ingredients together and serve immediately 

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

4. Loquat Jam

This is an easy loquat jam recipe that is perfect for beginners! Interestingly enough, loquats are very high in pectin making this recipe even easier.

Prep time: 30mins/ Cooking time: 45 mins

Serves 4 1 cup jars


  • 8 cups loquat, seeded and halved
  • 3 tbsp fresh lemon juice
  •  4 cups brown sugar


  1. Add loquats to a large bowl. Add lemon juice on top and toss. This will help keep the loquats from browning too much.
  2. In a large stock pot, add loquats with lemon juice. Add the sugar.
  3. Bring mixture to a boil over medium heat. Stir frequently. After 15 minutes, use a potato masher to gently break up fruit. Cook for 15-20 minutes more.  Jam will be foamy when it begins to boil. 
  4. As soon as the foam starts to subside, place 4 jars with their lids in a water bath. Bring to a boil, then gently remove hot jars with canning tongs and place on a dish towel until you are ready to process jam. Remove lids from hot water and set aside with jars.
  5. Pour jam into sterilized jam jars, leaving 1/4" space. Place lid on jar and tighten band only to "fingertip tight".
  6. Lower jam into water bath and process for 10 minutes. Remove from water, place on counter to cool.

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

5. Loquat and Toasted Coconut Ice Cream

If you're looking for a healthy and delicious dairy-free dessert, this is it! This is a very beginner friendly recipe that uses simple ingredients.

Prep time: 90 mins

Serves 5-7


  • 3-4 loquats
  • ¼ small lime
  • ½ cups
  • 6-7 Loquats 
  • 1/2 of a Small Lime 
  • 1 cup Sweetened Shredded Coconut 
  • 5.6 oz can of Coconut Milk or Coconut Cream 
  • 2 cups Plain Unsweetened Cashew Milk 
  • 1/3 cup Agave Syrup 
  • 1/8 tsp Salt 
  • Ice Cream Machine


  1. Make sure your ice cream maker bowl has been in the freezer for the amount of time recommended in the instruction manual. This is very important.
  2. Take the seeds out of the loquats and peel off the skin. Chop them up and squeeze the lime juice on top.
  3. Toast your cup of shredded sweetened coconut in a pan over medium-high heat, stirring constantly. Remove once it is golden and crispy. Set aside
  4. Take your pre-chilled ice cream maker bowl out of the freezer and add the cashew milk, coconut milk, agave syrup, salt, 3/4 cup of the toasted coconut, and the chopped loquats. Process according to the directions on your ice cream maker.
  5. Place back in the freezer for an hour. When ready to serve, sprinkle some of the remaining toasted coconut on top and enjoy!

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

6. Loquat Lemonade

Save this lemonade recipe for the most refreshing summer drink you will need!

Prep time: 20mins/ Cooking time: 20 mins

Serves 2


  • 2 tbsp lemon juice
  • 2 cups water
  • 15-20 loquats
  • 1 tbsp honey or agave
  • Pinch of salt
  • Ice, to serve


  1. Peel the loquats, discard the seeds and cut in half.  Set aside.
  2. Pour lemon juice and water in a blender. Place loquats, honey and salt.  
  3. Blend until smooth. Add ice to 2 tall glasses, and fill the rest of the glass with lemonade.

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

7. Potato Loquat Curry

This Indian style savory loquat recipe is simple, delicious and vegan!

Prep time: 15mins/ Cooking time: 25 mins

Serves 3


  • 2 medium potatoes, peeled and cubed
  • 1 large tomato, diced 
  • ¾ cup loquat, peeled and seeded and cut into chunks
  • ½ cup green peas
  • 1 small onion, finely chopped
  • 1 tsp curry powder
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • ½ tsp red chili powder
  • 1 tsp cumin seeds
  • Salt and pepper to taste
  • Lemon juice to taste
  • 3 tsp oil
  • 2 to 3 cups water


  1. In a pot, add oil and cumin seeds over medium heat. Once the seeds sizzle, add the onion and salt. Cook for 2-3 minutes or until onions are translucent. Add the chopped ginger and garlic and stir for a couple more minutes. 
  2. Add the cubed potatoes and half cup of water. Cook until potato is half way cooked, about 10 minutes.
  3. Add the garam masala, red chili powder and tomato to the stew. Cook for two minutes or until tomatoes soften up.
  4. Add the green peas, loquats, salt and remaining water. Stir altogether and simmer on low heat until the potatoes are soft and the curry thickens up.
  5. Serve with rice if desired and squeeze lemon juice on top. Enjoy!

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


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