Here is a fruit I consumed regularly as a child, but have never seen anywhere except my back yard. Some interesting facts (from cfrg.org):
Name: Eriobotrya japonica
Distant Affinity: Apples (Malus spp.), Medlar (Mispilus germanica), Stone Fruit (Prunus spp.), Pears (Pyrus spp.) and others.
Origin: The loquat is indigenous to southeastern China. It was introduced into Japan and became naturalized there in very early times. It has been cultivated in Japan for over 1,000 years. It has also become naturalized in India and many other areas. Chinese immigrants are presumed to have carried the loquat to Hawaii. It was common as a small-fruited ornamental in California in the 1870's, and the improved variety, Giant, was being sold there by 1887. Japan is the leading producer of loquats, followed by Israel and Brazil.
Adaption: The loquat is adapted to a subtropical to mild-temperature climate. Where the climate is too cool or excessively warm and moist, the tree is grown as an ornamental but will not bear fruit. Well established trees can tolerate a low temperature of 12° F. The killing temperature for the flower bud is about 19° F, and for the mature flower about 26° F. At 25° F the seed is killed, causing the fruit to fall. Extreme summer heat is also detrimental to the crop, and dry, hot winds cause leaf scorch. High heat and sunlight during the winter often results in sunburned fruit. The white-fleshed varieties are better adapted to cool coastal areas. In a large tub the loquat makes a good container specimen.
Harvest: Loquat fruits should be allowed to ripen fully before harvesting. They reach maturity in about 90 days from full flower opening. When ripe the fruit develops a distinctive color, depending on the cultivar, and begins to soften. Unripe fruits do not ripen properly off the tree and are excessively acid. Harvest time in California is from March to June. The fruit is difficult to separate from the cluster stems without tearing and must be carefully clipped individually or the whole cluster removed and the fruit then snipped off. Ripe fruit may be stored in the refrigerator for 1 to 2 weeks.
The loquat is comparable to the apple in many aspects, with a high sugar, acid and pectin content. It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. Firm, slightly immature fruits are best for making pies or tarts. The fruits are also commonly used to make jam, jelly and chutney, and are delicious poached in light syrup. Loquats can also be used to make wine.
I also learned there are at least eight orange-flesh cultivars and six white-flesh cultivars. Orange-flesh varieties include 'Big Jim', 'Early Red', 'Mogi', 'Ms. Cooksey', and others. White-flesh names include 'Advance', 'Champagne', and 'Victory', among others.
I seem to remember ours being yellow to orange - is it possible each tree was a different color?
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The fact the fruit must ripen on the tree coupled with the labor intensive harvesting explains why you don't see them in the average grocery. It is intriguing to see that some varieties can work well as a container plant. Maybe I should get one inside here!
I have fond memories of standing under the tree, just eating away. I don't remember ever having a bad loquat. They seemed incredibly consistent in quality, though I don't recall we did anything, ever, to maintain those trees! Did we even once prune the things? Fertilize? I just don't recall that happening. I do recall taking ashes from the fireplace and placing them under the citrus trees - I'm not sure if that was really advisable, but it didn't seem to hurt.
The jam, jelly, and chutney ideas above are interesting, but as much as we boys ate loquats, I do not recall mom or dad ever expressing any interest in them, and never do I recall havesting them in any quantity to bring inside and keep in the fridge.
Yum! I miss 'em.
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LCS