Lychee Information

http://www.nutritionaustralia.org/Recipe_of_the_Week/Lychee.asp

History

Also spelled 'litchee', 'lichi' or 'lichee', this delicately flavoured fruit is a member
of the same family as the longan. The evergreen tree originated in China, where it has 
been cultivated as far back as 1700 BC. Chinese literature records that the lychee was 
taken on horseback from southern China to the imperial court in the north during the Han
dynasty. This succulent fruit has featured often in Chinese poetry. It is now also grown
in Australia, New Zealand, South Africa, Hawaii, Florida and certain parts of the 
Mediterranean. It was introduced to Australia by the Chinese goldminers in the 1870s.

The ripe fruits are about the size of a small plum and have a reddish-brown or purple, 
rough 'shell' surrounding the translucent jelly-like flesh. The hard brown seed is 
inedible. The flesh is sweet and delicately flavoured with a slight acidity, somewhat 
similar to a grape. The crisp refreshing taste is the perfect ending to a meal.

Buying and Storage

Lychees are available in summer. Select bright, evenly coloured fruit with moist-
looking, undamaged skin. The skin turns dull, red-brown and the scaly texture will 
become flattened when the lychee is fully ripe. Store in the crisper of the refrigerator
for up to 3 weeks.

Preparation and Use

Lychees are most commonly eaten fresh, once the skin has been removed. They make a great
desert item, bit can really be enjoyed at any time.

Nutritional Value

Lychees are an excellent source of vitamin C and also provide dietary fibre and small 
quantities of minerals and vitamins.

6 fresh lychees have: 290kJ (69 Cals).
1.3g dietary fibre
49 mg vitamin C

Melana Hiatt