While many fruits bloom in spring and ripen in autumn, the loquat stands apart as a botanical wonder. Blossoming in autumn and winter, and maturing by spring and early summer, it absorbs the essence of all four seasons. Revered as a "rare treasure among fruits," the loquat is truly nature's seasonal masterpiece.

Most people are familiar with the loquat's juicy, sweet-and-tart flavor, but few realize the medicinal power hidden in its leaves. Loquat leaves are a vital ingredient in loquat syrup, a traditional herbal remedy long used to soothe coughs and support respiratory health.

Making loquat syrup at home is surprisingly simple—even beginners can do it with ease. The process begins with thoroughly washing mature loquat leaves, making sure to scrub off their fuzzy surface. The leaves are then cut into small pieces, boiled for about 30 minutes, and set aside to release their essence.

While the leaves are simmering, fresh loquats are washed in light saltwater, peeled, and pitted—a task best done with gloves, as the fruit can stain fingernails. The loquat pulp is blended into a smooth purée and added to the liquid. Rock sugar is stirred in, and the mixture is simmered until thick. Finally, a small amount of powdered fritillary (Chuanbei) is added to enhance its medicinal benefits. After another five minutes of gentle boiling, the syrup is ready.

Served warm or diluted in hot water, homemade loquat syrup not only delights the palate but also aids digestion, invigorates the spleen, and soothes the lungs.

This early summer, Zhaohua invites you to experience the season's sweetness firsthand. Bring your family and friends to the orchards, pick ripe loquats under the golden sun, and try your hand at making this delicious and healthy syrup together.