The loquat (Eriobotrya japonica, Chinese: 枇杷; Pinyin: pípá) [2] is a large evergreen shrub or tree grown commercially for its orange fruit.

[5][6] Eriobotrya japonica was formerly thought to be closely related to the genus Mespilus and is still sometimes mistakenly known as the Japanese medlar, which is the name it takes in other European languages, such as níspero japonés in Spanish or nespolo giapponese in Italian.

The phrase 'black orange' originally referred to unripened kumquats, which are dark green in color, but the name was mistakenly applied to the loquat by the ancient Chinese poet Su Shi when he was residing in southern China, and the mistake was widely taken up by the Cantonese region thereafter.

[9] E. japonica is a large, evergreen shrub or small tree, with a rounded crown, short trunk, and woolly new twigs.

[citation needed] Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 3–5 cm (1+1⁄8–2 in) long, with a smooth or downy, yellow or orange, sometimes red-blushed skin.

The succulent, tangy flesh is white, yellow, or orange and sweet to subacid or acid, depending on the cultivar.

[citation needed] The first European record of the species might have been in the 17th century by Michał Boym, a Polish jesuit, orientalist, politician, and missionary to China.

[16] The common name for the fruit is from the Portuguese nêspera (from the modified nespilus, originally mespilus, which referred to the medlar), (José Pedro Machado, Dicionário Etimológico da Língua Portuguesa, 1967).

Since the first contact of the Portuguese with the Japanese and Chinese dates also from the 16th century, possibly some were brought back to Europe, as was likely the case with other species such as the 'Hachiya' persimmon variety.

[17][18][19][20] It has become naturalised in Georgia, Argentina, Armenia, Afghanistan, Australia, Azerbaijan, Bermuda, Brazil, Chile, Kenya, Syria, India, Iran, Iraq, Lebanon, Israel, South Africa, the whole Mediterranean Basin, Pakistan, New Zealand, Réunion, Tonga, Central America, Mexico, South America and warmer parts of the United States (Hawaii, California, Texas, Louisiana, Mississippi, Alabama, Florida, Georgia, and South Carolina).

[5] The loquat is easy to grow in subtropical to mild temperate climates, where it is often primarily grown as an ornamental plant, especially for its sweet-scented flowers, and secondarily for its delicious fruit.

[25] In temperate climates, it is grown as an ornamental with winter protection, as the fruits seldom ripen to an edible state.

[26][27] In the United States, the loquat tree is hardy in USDA zones 8 and above, and will flower only where winter temperatures do not fall below 30 °F or −1 °C.

In South American countries such as Ecuador, the loquat can be used for batidos, where they are mixed with milk, ice, or other fruits.

[30][28][36] An American writer calls the loquat's flavor "floral" with hints of apricot and peach,[37] with the fruit's natural sweetness contributing to its popularity.

[37] Loquats are used commonly as a natural sweetener for many different types of food, and are used to make marmalade and jelly in various locales.

[37][failed verification] Many people use loquats to create sauces and other juices, since the acidity goes well with the sweetness, another reason why they are popular for making pies and other pastries.

Both the loquat seeds and the apricot kernels contain cyanogenic glycosides, but the drinks are prepared from varieties that contain only small quantities (such as 'Mogi' and 'Tanaka'[39]), so the risk of cyanide poisoning is minimal.

[citation needed] Some other uses for loquat include making animal feed and medicine to counter vomiting and thirst.