Ripe loquat fruits are also hung in bunches on trees. Each fruit is 3-5 centimeters long and is round, oval, or elongated "pipa-shaped". The surface of loquat is covered with downy hairs. When immature, it is green, hard and fragrant. After maturity, the outer skin is generally light yellow, and some are darker, almost orange-red. The flesh is soft and juicy, and can be divided into white and orange; it is called "Baisha" (white loquat) and "Red Sand". Among them, white sand is sweet and the fruit is smaller; red sand is more sour or quite sour and is relatively larger. Each loquat fruit has five ovaries, one to five of which develop into brown seeds. Artificially developed seedless varieties have no seeds. \r\nRipe loquats have a sweet taste and are rich in nutrients, including various fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B, C, etc. The carotene content ranks third among fruits. Traditional Chinese medicine believes that loquat fruit has the effects of moistening the lungs, relieving coughs and quenching thirst. Peel the loquat when eating it. In addition to being eaten fresh, loquat meat can also be made into canned sugar water, or loquat can be used to make wine. Loquat leaves, fruits and stones all contain amygdalin. \r\nMedicinal use\r\nLoquat leaves are also a type of traditional Chinese medicine. Large pieces of loquat leaves are dried and used as medicine. Shelly loquat paste". However, like other related plants, the seeds and new leaves of loquat are slightly toxic. Eating them raw will release trace amounts of cyanide. However, due to its bitter taste, it is generally not eaten in quantities that are harmful.