Every spring, one of the Costa Blanca’s most distinctive seasonal fruits makes a brief return to greengrocers and supermarket shelves: The loquat.
With its bright orange-yellow skin and distinctive sweet yet slightly tangy flavour, the loquat is one of the Mediterranean’s most recognisable seasonal fruits. However, despite its popularity, its harvest lasts for only a few weeks each year.
A fruit with roots in Asia
Although closely associated with the Costa Blanca today, the loquat originally comes from China, India and Japan, where it was first grown as an ornamental tree.
Commercial cultivation began around the start of the 19th century. From Asia, the tree spread through France and Italy before arriving in Spain, where it was first planted in Sagunto. It later became firmly established along the Mediterranean coast, particularly in the Valencian Community.
The climate of eastern Spain proved ideal for growing the fruit, helping Alicante province become one of the country’s leading loquat-producing areas.
Callosa d’en Sarrià’s famous loquats
The town of Callosa d’en Sarrià, in the Marina Baixa region, is considered the heart of Spanish loquat production.
Its loquats have held a Designation of Origin since 1992, guaranteeing both their quality and geographical origin.
The protected growing area covers several municipalities in north-eastern Alicante province. Meanwhile, the Regulatory Council oversees cultivation, harvesting and packaging to ensure the fruit reaches consumers in the best possible condition.
A light and refreshing seasonal fruit
Loquats are made up largely of water and are naturally high in fibre while also providing potassium and other nutrients.
In addition, the fruit contains pectin, a soluble fibre found in many fruits, along with organic acids that give it its fresh, distinctive flavour.
Choosing and storing loquats
When buying loquats, look for fruit with an even orange colour and firm flesh.
Because the skin is delicate, the fruit bruises easily and is best eaten within a few days of purchase.
Most people simply peel the fruit and remove the large brown seeds before eating it. Alternatively, loquats are widely used to make jams, preserves, syrups, liqueurs and desserts.
A symbol of spring on the Costa Blanca
For many people, the arrival of loquats marks the start of spring on the Costa Blanca.
Their short season, fascinating history and close connection with Alicante’s agricultural heritage have made them one of the region’s most distinctive local products. As a result, they remain a welcome reminder of the pleasures of eating fruit at its seasonal best.
