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Origin/History Why? 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. (Put this in their own words – bullets, perhaps). http://www.crfg.org/pubs/ff/loquat.html I would be a loquat because they are vibrant and sweet. If I were a fruit, I would be a… Poha Loquat SalsaBy Vince Mott and Ann Rothstein Hawaii Community College - West Hawaii Culinary Arts Program3 lbs poha cut in half 1 lb loquat peeled and seeded 3 small mangos diced 1/4 cup minced red onion 1 red bell pepper minced 3 Anaheim chilies roasted and diced 1 Kona Rangpur lime - juiced 3 slices fresh ginger Zest of 1 tangerine 2 cups sake 6 cups water 1 Tbl lilikoi puree 1 Tbl olive oil 1 pinch salt Cook loquats in simple syrup then cut and dice. Save syrup to flavor salsa Mix with cut fruit Add lime juice to taste Optional : 1/4-cup cilantro http://www.loquatworld.com/LoquatRecipes.html Leading Producers: Japan, Israel and Brazil http://www.panoramio.com/photo/9842984 loquat In season:
