LOQUAT
		Egg-sized, orange to yellow-gold, with a stem. The thin skin is slightly downy, and the flesh is orange, yellow or creamy white. Ripe when tender to touch, like a peach. To eat, tear off the stem, peel back the skin with your fingers, and eat flesh from around large inedible seeds. Flavor is a blend of apricot, plum and cherry. Native to Southeastern China, where loquat means "reed orange."
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