Ainy Cooks


Loquats are originally native to southeastern China, but were introduced to Japan and the Indian subcontinent so long ago that they have become naturalized there. They grow in the Punjab province of Pakistan and in Khyber-Pakhtoonkwa (formerly the North West Frontier province). They grow in Greece and Turkey where they are called Yeni Gun or New Day. In Pakistan they are called lokat. The name comes from the Cantonese, luh kwat which literally means “rush orange”. Chinese immigrants are believed to have taken them to Hawaii.

The fruit are rich in potassium, iron and calcium and the seeds contain amygdalin which is also in the skin, linoleic, palmitic, and oleic acids. The leaves contain traces of arsenic, tannins, triterpenes, vitamin B and ascorbic acid, and the young leaves contain saponins. (You should use these in tisanes so that they will help lift your mood.)

The fruit acts as a sedative and can stop vomiting and prevent thirst, while infusions of the dried, powdered leaves, relieve diarrhea, depression, and counteract intoxication from alcohol. You can make hot leaf poultices for swellings such as tennis elbow and sprains. The tisane can be used for skin diseases, or a paste can be made from the leaves and applied to the skin to get rid of rashes, pimples and irritation. However the main uses of the tisane are to relieve coughs, warm the body and help ease sore throats.

(courtesy of Google)



Loquats10 nos
Sugar2 tbsp (to taste)
Lemon juice1 tbsp
Black salt (optional)1/4 tsp
Water1 glass.


  • Peel the skin of Loquats and discard seeds, add all ingredients in blender  and blend them for few minutes.
  • Add ice and blend for few seconds.
  • Serve immediately.



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