The loquat has a high sugar, acid and pectin content.
 It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups.
The fruits are also commonly used to make jam, jelly and chutney, and are often served poached in light syrup.
Firm, slightly immature fruits are best for making pies or tarts.

The fruit is sometimes canned or processed into confections.
The waste ratio is 30 percent or more, due to the seed size.
The loquat has a high sugar, acid and pectin content.  It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. The fruits are also commonly used to make jam, jelly and chutney, and are often served poached in light syrup. Firm, slightly immature fruits are best for making pies or tarts.
The fruit is sometimes canned or processed into confections. The waste ratio is 30 percent or more, due to the seed size.
Loquat