Why can't loquat eat its skin

Loquat peel is usually not recommended for consumption, mainly due to the irritation of the fuzz on the surface of the peel, the risk of pesticide residues, increased digestive burden, potential allergic reactions, and bitter taste.

1. Plush stimulation

The loquat epidermis is densely covered with fine hairs, and direct contact with the oral and digestive mucosa may cause itching or mechanical irritation. Some people may experience discomfort such as tightness of the throat and slight redness and swelling of the oral mucosa after consumption, and symptoms may be more pronounced in children or those with gastrointestinal sensitivity.

II. Pesticide Residues

During the planting process of loquat, pesticides and other chemical agents may be used, and the fruit skin is prone to pesticide residues. Conventional cleaning is difficult to completely remove fat soluble pesticides, and long-term ingestion may cause a burden on liver metabolism. Although the residue of loquat grown organically is relatively low, it is still recommended to peel it for safer consumption.

III. Digestive Burden

Loquat peel contains a high amount of crude fiber and lignin, and the human body lacks digestive enzymes to break down these substances. Excessive consumption may cause symptoms such as gastrointestinal bloating and indigestion, especially for patients with chronic gastritis or irritable bowel syndrome, which may exacerbate discomfort such as abdominal distension and pain.

Fourth, Allergy Risk

Certain protein components in the fruit peel may become allergens, and sensitive individuals may experience allergic reactions such as skin itching and lip swelling upon contact. People with a history of allergies to Rosaceae fruits should avoid consuming fruit peels, as severe cases may trigger anaphylactic shock.

5. Bitter Taste

Loquat peel contains high levels of tannic acid and organic acids, which can cause significant astringency when consumed directly, affecting the clear and sweet flavor of the fruit flesh. Heating and cooking can reduce astringency, but it can damage the texture of the fruit pulp. Traditional consumption methods mainly involve peeling the skin.

It is recommended to rinse the surface of loquat with running water before consumption, and then peel it. You can first use your nails to gently scrape the fruit stem and tear off the skin. If you need to preserve nutrients, you can use a soft bristled brush to gently remove the fuzz and then briefly boil the skin in boiling water. In special circumstances where it is necessary to consume with skin on, organic certified products should be selected and soaking time should be extended. For those with weak gastrointestinal function and young children, strict peeling is still recommended. Loquat fruit pulp is rich in carotenoids and potassium elements. Moderate consumption can help alleviate autumn dryness, but the nucleolus contains trace amounts of cyanide glycosides that should be avoided from ingestion.