When buying loquats to make loquat paste, you should choose small loquats. Most of the local small loquats are naturally mature and most of them are not treated with pesticides. As for the big loquats, for the sake of economic benefits, fruit farmers use pesticides to prevent insects and accelerate ripening, so that they can be sold in the market early and at a good price. After cooling, you will find that the loquat paste is sticky and sweet. Add sugar according to your own taste. At least half a pound of rock sugar should be added to a pound of loquat. If you like sweets, you can add more sugar. After cooling, dry the inside of the cleaned glass jar, then scoop the loquat paste into the jar. You can add a sealing ring to cover the jar and put it in the refrigerator.

I couldn't wait to scoop up a bowl of 'sweet and sour', it was really good. If you drink it as a dessert, you can put it in the refrigerator. The next one is for a longer time. Red meat varieties have orange-red or orange-yellow flesh, generally have strong growth potential, are easy to cultivate, have high yields, have large fruits with thick flesh, tough skin, and are resistant to storage and transportation; the flesh is tight and thick, and has a strong flavor. The main varieties include Dahongpao and Jiajiao from Yuhang, Zhejiang, Luoyang Qing from Huangyan, Jiefang Zhong from Putian, Fujian, and Dawuxing from Chengdu, Sichuan.

Suzhou Xishan loquat varieties are mainly green loquats and white sand loquats. The previous red sand, egg white and other loquat varieties have been grafted into green loquats by fruit farmers. The green loquat is the king of loquats in Xishan. This fruit is large in size, rich in moisture, sweet, high in sugar content, and has thick flesh. It has extremely beneficial effects and effects on the human body. It is a good seasonal fruit in early summer for all ages. Dongting loquats are the best in the world. In terms of taste and storage time, green loquats are definitely the king of Dongting loquats. Baisha loquat: Baisha loquat pulp is white, milky white or light yellow. The fruit has thin skin, fine flesh, sweet taste, good quality and is suitable for fresh eating.

First wash the selected loquats, add water, the water just covers the loquats, and then simmer the loquats over high heat until they become soft. Stir while simmering. If it cannot be dissolved, you can remove the dregs appropriately. Remove a little and boil it further. After the loquat becomes soft, you can add rock sugar or add some Sichuan clam powder and boil it together until it becomes thick and becomes loquat paste.