Lychee are fruit with a bumpy outer skin encasing soft, white flesh and hard brown seeds, boasting high amounts of riboflavin, vitamin C and potassium content.
When selecting fresh lychees, look for fruit that yields slightly when squeezed and has an irresistibly sweet fragrance. Once the fruit is ready for consumption, peel its skin away carefully with your fingers while discarding its seeds and husk.
How to Eat
Lychees are tropical fruits resembling grapes and cherries, boasting delicate flesh with an inner core consisting of small stones. Sweet and succulent in flavor, their floral-tart flavoring can provide refreshing or dessert-like enjoyment. Pronounced “lay-chee”; in Cantonese pronunciation they’re called lee-chee (pronounced lee-chee) or even “lichi.”
Fresh lychee can be found at Asian markets or the produce section of some large grocery stores during late spring to most of summer, when its in season. Look for plump and vibrant pink or red skinned ripe lychee with slight give when pressed gently – those wrinkled or covered in dark spots could already have gone bad, while it should also exude lush floral fragrance.
Once you have located a ripe lychee, peel it carefully with your thumb and finger using thick exterior skins that easily tear. Be wary not to discard its edible stone as this provides texture for eating whole fruits.
Lychee fruit’s soft flesh resembles that of an off-white peeled grape, making it both versatile and delectable. Enjoy it as is or stuff them with minced nuts or honey for a quick dessert, add them to fruit salads or smoothies, or use them in tea-time blends!
Rather than eating all of your lychees in one go, they can be frozen for up to two months in airtight freezer-safe containers or resealable plastic bags – be sure to remove any extra air while labeling with date of freezing and remove excess air before placing back in fridge to thaw later on.
Make a simple yet refreshing lychee drink by filling a Boston shaker halfway with ice cubes and adding lychee juice, lime juice, sugar and water into a Boston shaker. Once shaken up, pour it out over glasses filled with ice before garnishing each glass with mint sprigs for extra flavor boost.
Preparation
The lychee, also known as litchi or lichee, is a tropical fruit that can be enjoyed raw or used in different recipes. Although its outer skin must be removed prior to consumption, its juicy and delicately-flavored flesh offers notes of pear, watermelons and strawberries. Furthermore, this delicious fruit boasts rich amounts of vitamins B2 (riboflavin), C (vitamin C), copper and potassium – providing nutritional benefits with every bite!
Lychees differ from many fruits in that their full flavor can only be appreciated when peeled and seedless, unlike some fruits that can be consumed whole. Though the outer rind may seem thick, when the fruit is at its prime it should easily pierced using your fingernail or small knife. Once this step has been completed, any large seeds that remain can either be extracted manually or with a paring knife.
Refrigerating lychees may help them retain their freshness for several days after purchase, however it is important to remember that they will soon start fermenting and losing their freshness. To achieve optimal results, store them wrapped in paper kitchen towel inside an airtight storage bag or container; regularly check for condensation and excess moisture that could contribute to mold growth.
If your lychee begins to dehydrate, a light steam can revive its fresh state and restore it. Place them in a steamer basket and allow it to sit for several minutes before draining and serving.
Lychees can add an exotic and refreshing element to a fruit salad when combined with pineapple, mango, kiwi or citrus fruits. Simply toss them together before drizzle with honey, agave syrup or citrus-based dressings for an exotic and delicious snack. You can even freeze extra lychees to enjoy later by spreading them out in one layer on a baking sheet until frozen firm. Transfer these to airtight freezer-safe containers or bags while pressing out any extra air as you transfer.
Storage
Fresh lychees can be enjoyed year-round when in season, whether eaten whole, as garnishes or added to cocktails. Due to their delicate nature, proper storage of this exotic fruit is vital in order to retain their flavor and texture and continue enjoying it throughout its shelf life. Paying close attention during this process will allow you to take full advantage of them year after year!
Lychees can be stored unpeeled and in their entirety for up to one week in the refrigerator without being exposed to air; once peeled and exposed it will only keep for one day or so. To extend their shelf life further, try freezing them. After they’re frozen they should slowly thaw in the fridge overnight or over eight hours and this method will preserve their natural juices while avoiding becoming soggy or soggy-tasting.
United States retailers typically stock lychees from May through September. Their peak season falls in June and July when their skin turns bright pink-reddish and their flesh soft to touch; an ideal specimen will give slightly when touched and have an alluring floral fragrance; any signs of decay such as an unpleasant sour or fermented smell should alert consumers that something has gone amiss with this fruit.
No matter when or how you purchase fresh lychees, be sure to select those with firm, unblemished skin. Be wary of wet or sticky fruit as this indicates spoilage; light brown-colored skin should also be avoided.
Lychee fruit has a thin skin, making it easy to peel it. Your fingernail works best at dislodging its outer skin from its inner flesh. Also remember that its stone and husk should be removed as these parts aren’t edible!
If your recipe requires you to can lychees, the first step should be making a syrup. Combine water and sugar in a saucepan until all of it has dissipated completely; once this step is completed, transfer the lychees into sterilized jars leaving an inch or two at the top space; seal tightly and store somewhere cool and dark for at least 1 month to let them fully infuse with alcohol.
Flavor
The lychee, originally native to China, can now be found worldwide and within the United States from May to September. With its light pink exterior that peels away to reveal juicy white flesh inside and large seed in its center that needs to be extracted before eating it, its flavor combines refreshing tartness with floral tropical sweetness for an exquisite snack or addition to any fruit bowl or smoothie!
Lychees make an ideal addition to a fruit salad and are also versatile enough for use in savory dishes. Their sweet taste pairs nicely with other sweet fruits like pineapple, mango, kiwi and citrus fruits; plus they can even be soaked in water and enjoyed as a refreshing drink or mixed into ice cream for an indulgent dessert!
Fresh lychees may be eaten raw, but before doing so it’s essential to remove both its seeds and husk. Use your thumbnail to pierce its bumpy outer “alligator skin”, peel it back slowly until all bumpy areas have been exposed and then peel back quickly when ready. Ripe fruit should have an easy peel-off experience similar to peeling an orange; otherwise it could have passed its prime and has likely passed.
Canned lychees are another convenient choice, readily available in most grocery stores and typically stored in a syrup. Canned varieties should be drained and rinsed to remove excess syrup before eating them.
When working with lychees, it is essential to remember their perishability. Proper storage will keep lychees fresh for one week in the refrigerator and two in the freezer if stored correctly. Wrap your fruit carefully in paper towel before placing it into an airtight storage bag or container for optimal preservation.