Courtesy of Kate Payne
Loquat trees are Chinese natives that thrive year-round in Austin, but the fruits make their annual debut in spring. There are lots of ways I use the fruit—from popping them in my mouth whole and spitting out the seeds, to making jam, fruit butter, fruit leather and—with the pits—liqueur. Last year was a particularly fruitless year for our loquat tree, but luckily I learned about using the loquat leaves from a friend in Los Angeles. Loquat leaf tea comes with a slew of potential health benefits, from soothing gastrointestinal ailments to serving as an expectorant for coughs and congestion. Some studies have even linked a compound in loquat leaves with increasing insulin production and combating type 2 diabetes.
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