Today’s Focus is on LYCHEE
Lychee (pronounced lie-chee or lee-chee) fruits have been cultivated by the Chinese since 1700 BC (or thereabouts). They were actually quite revered back in those days. Poems have been written about these little fruits! Let’s see why.
Generally round in shape, lychees are about the size of a walnut shell with a textured skin. Lychee fruits are reddish-brown or pink in color. When the skin is removed, lychee flesh is rather like a pearl-colored jelly. It has quite a sweet, delicate taste.
Lychee fruits are high in fiber, Vitamin C, potassium, calcium and phosphorous.
Try lychee just out of the skin. Bite off the top, squeeze the fruit in your mouth and discard the seed found in the center of the gelatinous orb. Lychees can also be enjoyed in stir fries for a sweet punch, or sliced onto a salad (don’t forget to remove the stone first!).
You can also try removing the stone, wrapping the lychee in bacon and popping it in the oven like you would bacon-wrapped scallops. Mmm.
Now it’s time for your Trick:
Look for lychee with a stem still attached. The skin should be fresh and firm looking.
And your Tip:
Lychee fruits should be refrigerated in a container and used within 7 days.