Baseball season might have already started, but, in my house, we are counting down the days until the start of loquat season.

Loquats are those yellowish orange fruits that are hanging on trees all over Austin right now. The trees we usually harvest from aren't quite ready to pick, but any day now, we'll be foraging these tangy sweet orbs from all over South Austin.

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My loquat-loving kids and I aren't the only ones eager for this year's loquats. Texas Keeper Cider recently announced plans to make a loquat cider, and the company put out a call on Instagram to crowdsource the loquats used to make it.

From their social media:

"These are loquats. They grow all over Central Texas and they taste like apricots crossed with cherries but have an obnoxious seed to fruit ratio so maybe you happen to have more than you really can handle? You can only make so much loquat jam and cobbler and we want them for a cider project! If you let us pick some of your loquats we'll give you a bottle of said cider project, and you can tell all your friends you helped make it. DM us with contact info and the general area where your tree(s) are located. We'll contact you directly to arrange harvesting. (Please do not pick them yourself and bring to Cidery though, as we will want to process them within hours of harvesting and so it needs to correspond with our production schedule). Yay, thanks! #forage#loquats #foragingclub"

I've made loquat lemonade, margaritas and kombucha, but I'd love to try a loquat cider. Ultimately, I'm happy to see people — and businesses — appreciating this humble little fruit that too often goes unnoticed, or worse, considered a nuisance.

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