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Lychee
Lychees have been cultivated in their native southern China for centuries. Their popularity has seen them spread worldwide for commercial cultivation. They were first introduced into Australia in the 1870s by Chinese gold seekers. It is Chinese tradition to offer lychees as a New Year good-luck charm because they are considered a symbol of romance. Characteristics Lychees are oval to round, depending on variety, and measure about 3 cm in diameter. They have a leathery, scaly, skin, which ranges in colour from pink to red. The flesh is semi-translucent, firm and jelly-like, containing a single, shiny, inedible, brown seed. Taste Tangy, sweet and juicy. Buying and Storing Choose fruit with skin that is pink or red. Greenish fruit is under-ripe, while brown fruit is over-ripe. Once picked, the lychee does not continue to ripen. Fresh fruit wrapped in plastic can be kept in a refrigerator for five to seven days and may be kept at room temperature for two or three days. Lychees can be frozen for up to six months or dried within their shells. Preparing and Serving Lychees are best eaten fresh. Peel with fingers, then nibble or suck the flesh from the seed. They make a refreshing end to a meal. Lychees can be pitted and added to fruit salads or used in sweet and sour dishes and salads. They make a tasty accompaniment to pork and duck. Availability November to February. Varieties Fay Zee Siu, Bengal, Tai So, Kwai May Pink. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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