It's loquat time again as anyone going along any roadside can see from the abundance of bright yellow fruits dangling from the trees.

But what is the story behind these scrumptious seasonal favourites? Agriculture Fisheries and Parks librarian LeYoni Junos said the loquat was recorded as having been introduced to Bermuda from Malta by Governor Reid in 1850 although there is another story that the first seeds of the loquat were introduced in 1853, being distributed from a ship bound from Japan to England, which came into St. George's in distress.

According to Fruit Culture in Bermuda by Dr. J.M. Waterston the loquat, native to China, grows exceedingly well in Bermuda. The fruit ripens in late winter or early spring and is very variable in colour and size.

There are many varieties: Advance, Champagne, Early Red, Oliver, Pineapple, Premier, Tanaka and Thales.

"The latter two are sometimes classified as Chinese, and all the others as Japanese, but no clear-cut characteristics distinguish these groups.

"In Southern Florida, the Oliver variety, the result of a cross with the Tanaka, has proven the most satisfactory one. The fruit is eaten fresh, is excellent in pies and may be utilised in the making of jellies and preserves.

"Surplus fruit would make an attractive canned product.'' The Manual of Tropical and Subtropical Fruits states that the production of loquats in Japan is estimated at twenty million pounds annually. "From one small village in the Chekiang Province of China, twenty thousand dollars' worth have been shipped in a single year.

"In the Occident this excellent fruit has not attained the commercial prominence which it deserves, nor has it been improved through cultivation and selection to any such extent as have many other Asiatic fruits now grown in Europe and America.'' The Manual stated that to northern residents and travellers in tropical and subtropical countries, the loquat should "possess an especial attraction, inasmuch as it recalls in flavour and character the fruits of the North.'' It adds that the loquat is a close relative of the apple and the pear, while its flavour distinctly suggests the cherry. "Those whose palates have been educated to demand the sub-acid sprightly flavoured fruits of the Temperate Zone often criticise tropical fruits as being too sweet and rich.

"The loquat is not open to this objection, and it can be grown throughout the tropics wherever there are elevations of a few thousand feet.'' The Manual also states that to reach its greatest perfection the loquat requires particular climactic conditions."Quite satisfactory results are obtained with it, however, in situations where the plant cannot realise its best possibilities. The tree is simple of culture, and has become widely distributed throughout the tropics and subtropics.

"Because of its ornamental appearance alone, the loquat is often planted in parks and gardens. It is a small tree, rarely more than 30 feet high and commonly not exceeding 20 or 25 feet.'' Although formerly considered indigenous to Japan and China, it is now believed that the loquat was originally limited to the latter country.

The late Frank N. Meyer considered the species to be `in all probability indigenous to the hills of the mild-wintered, moist regions of central-eastern China'.

The book states that Meyer found the trees in a semi-wild state near Tangsi, in Chekiang Province, a region in which loquats are extensively cultivated for market. The finest variety of loquat in China is the pai bibaw or white loquat.

The loquat has been cultivated in Japan since before the middle ages, and is at present one of the important fruits of that country.

The botanical name of the fruit is Eriobotrya Japonica. And although most commonly eaten as a fresh fruit, the loquat can be utilised in several ways.

"For culinary purposes it is nearly as useful as its temperate-zone relative the apple; it may be stewed and served as a sauce, or it may be made into an excellent jelly.

"Loquat pie, if made from fruit which is not fully ripe, can scarcely be distinguished from the renowned article made from cherries. The seeds are usually removed from the fruit before it is cooked, as otherwise they impart a bitter flavour.'' Note Nutritional Highlights: Loquats are an excellent source of vitamin A and are low in calories (8).

RIPE AND READY FOR THE PICKING -- It's loquat time again, so grab your bags and your jam bottles and get to work.