The ripening time of loquat is from March to May every year. Of course, there will be differences in different regions. Common loquat varieties include Jiefangzhong, Dahongpao, White, Luoyangqing, Huang Feng and Baisha loquat.

Loquat generally begins to bear fruit after 4-5 years of planting, and can only bear fruit once a year in the later period. 15 entered the full fruit stage, and the market price per catty of loquat varied from 17-25 yuan.

Loquat producing area and market season

Loquat is native to southwest China, and it is mostly planted in the area with annual average temperature 12- 15℃. Common producing areas are Gansu, Shaanxi, Henan, Jiangsu, Anhui, Zhejiang, Jiangxi, Hubei and other provinces.

1, Zhejiang Loquat: Zhejiang is rich in Tangqi Loquat, and most of the fruits are listed in March-May. The loquat here is golden in color and sweet in juice.

2, Jiangxi loquat: Jiangxi is rich in Anyi loquat, and the maturity time is around April. The loquat here is thin and tender, thick and unique in flavor.

Loquat is ripe and ready to eat.

The best eating time of loquat is from March to April every year. At this time, loquat ripens naturally and has the best taste. In addition, it is not recommended to eat immature loquat. Its fruit taste is sour, which is easy to hurt the spleen and stomach and lead to diarrhea.

If you want loquat to ripen early, you can use ripening agent to ripen it, but it will produce chemical reaction, which is very unfavorable to human health.