Accumulate buds in autumn and bloom in winter

Spring brings fruit, early summer brings ripe fruit

It is a rare experience from flowering to maturity

Fruits with Four Seasons of Rain and Dew

This is known as the "first fruit of spring" - loquat

      Loquat is as big as a bullet, and when cooked, it looks like a yellow apricot. It has slight fur, thin skin and flesh, and a pit as large as a chestnut. It has a sweet yellow brown taste and is shaped like a yellow apricot. It is called loquat. Loquat fruits are soft and juicy, with a sweet and sour flavor. With the development and application of biotechnology, today's loquats have a sweet and delicate taste, making them a great choice for all ages.

    After ripening, loquat is a fruit that can be eaten directly. However, before consumption, it should be washed with clean water to remove all residual dirt and pesticide residues on its surface. Additionally, there is a layer of fine fuzz on the surface of the loquat, which should also be cleaned thoroughly. After washing the loquat, remove its head and skin, and eat the flesh directly.

      Loquat fruit can not only be eaten directly, but also be used to cook Congee. When cooking Congee with it, 80g rice, 4-5 loquat fruits and 1 tremella are required. Soak the white fungus in water in advance and wash it clean. Tear the loquat into small pieces, wash the loquat, remove the flesh from it, and cut it into small pieces. After washing the prepared rice, put it into a pot and add an appropriate amount of water. Bring the water to a boil, then slowly simmer on low heat for about half an hour. Then add the prepared white fungus, loquat syrup, and finally add an appropriate amount of rock sugar. Cook together for ten minutes. At this time, the loquat Congee in the pot is ready and can be eaten directly after being taken out and cooled.

We need to prepare fresh loquats, old rock sugar, and scallops. After washing the prepared loquats with water, remove the outer skin, and then remove the middle drum to obtain the flesh. Wash twice with water, place in a pot, add an appropriate amount of water, and cook the loquat meat until cooked. Use a spatula to crush the loquat meat inside into mud. Stir the prepared rock sugar in a pot and bring to a boil over low heat. During the cooking process, constantly rotate it to avoid sticking to the pot. After about 4 to 5 hours of cooking, the loquat paste in the pot is almost cooked.

In addition, loquat can also be made into canned goods, preserves, fruit wine, and beverages, which have the effects of moistening the lungs, relieving cough, strengthening the stomach, and clearing heat.

      Loquats are generally stored in a dry and ventilated place. Loquats contain polyphenols and are prone to browning and discoloration after peeling. Soaking them in cold water, sugar water, or salt water can prevent discoloration.

1. Moisturizing the lungs and relieving cough. The loquat kernel contains amygdalin, which can relieve cough, dispel phlegm, and treat various coughs.

2. Prevent influenza. Loquat fruits and leaves have an inhibitory effect on influenza viruses and can prevent seasonal colds.

3. Supplement nutrition. Loquat contains various nutrients, which can effectively supplement the body's nutrients, improve the body's disease resistance, and play a role in strengthening the body.

4. Reduce qi and stop vomiting. Loquat leaves have the effect of resolving phlegm, relieving cough, harmonizing the stomach and lowering qi, and can treat evil qi obstructing the lungs, coughing and wheezing caused by stagnant lung qi, and coughing caused by lung heat or phlegm heat.