Eriobotrya japonica Tanaka - Japanese loquat

Japanese Loquat 'Tanaka' (Eriobotrya japonica 'Tanaka') is a fruit-bearing variety prized for its hardiness and the exceptional quality of its fruits. Native to Japan, it is a small ornamental evergreen tree with honey-producing, fragrant autumn flowers. In regions with mild frosts, it will produce large loquats that are sweet, juicy, and fleshy, containing few small stones.

Belonging to the Rosaceae family, Japanese Loquat 'Tanaka' is an old variety selected in Japan and introduced to the United States in the early 20th century. This vigorous tree can reach a height of 6 to 8 m, with an upright habit and a dense, rounded crown. Its large, leathery, evergreen leaves (up to 25 cm long) are oblong and tough, with a toothed edge, featuring a glossy dark green upper side and a light, downy underside. The flowering, between late October and late November, consists of white flowers arranged in pyramidal thyrsus, emitting an almond fragrance. The fruits, called loquats or locally bibaces, are ovoid, turning yellow-orange when ripe. These are large loquats. Their pale orange flesh is sweet, tender, juicy, and fragrant. The fruits typically contain a few small stones.

Japanese Loquat 'Tanaka' thrives particularly in mild and temperate climates, with Mediterranean or subtropical influences. It flourishes in regions with moderate winters, as although the tree can withstand temperatures down to -12°C, its flowers and young fruits are destroyed at -4°C. It will adapt to any deep, well-drained soil, even slightly chalky and dry in summer. This variety is generally considered self-fertile, meaning a single tree can produce fruits without requiring another pollinator. However, some sources suggest cross-pollination with another variety will improve fruiting.

Harvest 'Tanaka' loquats between June and July; further south, they can be picked as early as the end of May. The fruits reach full ripeness when they turn orange and become slightly soft to the touch. They detach easily from the tree and should be consumed quickly, as they are fragile and perishable.

In cooking, loquats or bibaces are enjoyed fresh, simply peeled and stoned. They are also suitable for making jams, compotes, sorbets, and pastries. In some regions, they are used to prepare artisanal liqueurs or chutneys to accompany meats and cheeses. These fruits are rich in vitamins A and C.