The Japanese loquat is a seasonal fruit that is a harbinger of spring: March-April in Maghreb and May-June in Japan and the south of France. It is a very fragile fruit that doesn't travel well, which directly affects its distribution. 

First, check the color of the loquat: if it's too yellow and not orange enough, the loquat is underripe and will be too sour. 

However, picked when ripe, the loquat is perishable and doesn't ship well. To avoid loquats that are overripe, check that they do not have too many marks; brownish spots or areas of damaged skin tell you they are past their prime. 

Another sign: the flesh should be firm and should resist your fingers when lightly pressed. 

Be careful not to "throw" them into your fruit basket: set them down gently because they're fragile. Picked when ripe, they will keep only for a few days. Under ideal conditions -  a temperature of 10ºC and humidity of 90 to 95% - the loquat will keep for 2 weeks.

Although the skin is edible, it has an unpleasant downy texture and is usually peeled off, particularly with larger loquats, and only the flesh is eaten.

First remove the pits.The thin skin covering the pits is edible but you might wish to remove it as well and eat only the flesh. Be careful with the pits! Loquat pips contain hydrocyanic acid, which is very toxic.Don't let children eat them unattended. Always halve the fruit and remove the pits first. 

The loquat is delicious on its own or in fruit salads.It makes a unique addition to cocktails.

It is very well-suited to poaching.

High in pectin, it is a good choice for use in jams, jellies, chutneys and pastries. 

Be daring! Try a Japanese loquat and tonka bean lassi, or a loquat and apricot sorbet.  

In Bermuda, loquats are made into liqueur.

In China, the loquat is often used in cooking, both in savory dishes (e.g., stewed beef with ginger, loquat, angelica and herbs; seafood soup; chicken with loquats, etc.) and in sweets (e.g., corn cake with loquats - photo above).

In Mauritius, loquats are used in all kinds of dishes, particularly in preparing the pickle known as "achards." They are called "bibasses" and picked before fully ripe.

In Reunion Island, they are commonly used in making jam, jelly or punch.