The loquat, an ancient fruit grown in Japan for the past 1,000 years, is probably native to the cooler hill regions of China . Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 3–5 centimetres (1–2 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.
Each loquat fruit contains between 1 and 3 seeds. Break the fruit open and wash the flesh away from the seeds. Loquat seed germination might not be possible if you let them dry out, so it's best to plant them right away. Even if you're waiting a day or two, store the seeds wrapped in a damp paper towel
Loquat seeds germinate easily as long as they do not dry out. Gather ripe or fallen fruits from the desired parent loquat and prepare the seeds. Remove the flesh from around the one to three seeds and thoroughly rinse or wash them. Plan to plant them shortly and do not let them dry out.
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