Taiwanese loquats have a short planting period and are cultivated based on their flesh colors, either red or white. The white flesh tastes better and has a firm flesh, juicy and sweet taste, and abundance of sugars, malic acid, vitamins A and P, citric acid, calcium, phosphorus, potassium, etc. Furthermore, loquat leaves, although they originally taste bitter, can clear away lung heat, cure coughing, and protect the voice and is one of the major ingredients in loquat lotion.