Homemade Loquat Syrup (Loquat Paste)
自制枇杷膏 · cantonese cuisine · Canton
Loquats are sweet and nutritious, containing fructose, glucose, potassium, phosphorus, iron, calcium, and vitamins A, B, and C; their carotene content ranks among the highest of all fruits. In traditional Chinese practice, loquat is considered moistening for the lungs and helpful for coughs and thirst, and pairing loquat with rock sugar is the classic combination believed to bring out its soothing, mucus-clearing qualities for respiratory comfort. The author notes the fruit weights are approximate and unmeasured.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 482(Main ingredients only; seasoning not counted)
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- 124.4(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 11(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Loquat枇杷
35.27 oz
14.11 oz
Techniques you'll use
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
You can simmer this in a slow cooker, a rice cooker, or in a pot on the stovetop.
✅ Done when: Have your cooking vessel of choice ready before you start prepping the fruit.
- 2
Step 2
Peel the fresh loquats and remove the seeds. Ripe loquats peel easily by hand; less-ripe ones may need a vegetable peeler.
✅ Done when: All skins and seeds are removed and only the flesh remains.
- 3
Step 3
Rinse the loquats, drain off the water, and cut them into small pieces. (The author simmered in a rice-cooker inner pot set on a gas stovetop.)
✅ Done when: The fruit is rinsed, well drained, and cut into small, even chunks.
- 4
Step 4
Break up the large pieces of rock sugar, add them to the loquats, stir, and let the mixture sit for a few minutes.
✅ Done when: The sugar is mixed evenly with the fruit and the mixture has rested a few minutes, letting sugar draw out juice.
Bring to a boil over high heat, then turn the heat down low and simmer slowly, stirring a few times along the way, until the fruit turns translucent.
✅ Done when: The loquat flesh looks translucent throughout.
- 6
Step 6
This is what the finished syrup looks like.
✅ Done when: The mixture is fully cooked, thick, and translucent with no firm fruit remaining.
- 7
Step 7
Let cool, then bottle and store in the refrigerator (sanitize the jars and let them dry completely first). To serve, spoon a little into warm water with a clean spoon — it is lightly sweet and very kid-friendly.
✅ Done when: The syrup has cooled to room temperature and is sealed in sterilized jars for refrigerated storage.