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Lychee
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The Lychee (Litchi chinensis), also spelled Litchi (the USA FDA spelling) or Laichi, is the sole member of the genus Litchi in the soapberry family Sapindaceae. It is a tropical fruit tree native from southern China and Vietnam south to Indonesia and east to the Philippines.
It is a medium-sized evergreen tree, reaching 15-20 m tall, with alternate pinnate leaves, each leaf 15-25 cm long, with 2-8 lateral leaflets 5-10 cm long; the terminal leaflet is absent. The newly emerging young leaves are a bright coppery red at first, before turning green as they expand to full size. The flowers are small, greenish-white or yellowish-white, produced in panicles up to 30 cm long.
The fruit is a drupe, 3-4 cm long and 3 cm in diameter. The outside is covered by a red, roughly-textured rind that is inedible but easily removed. The inside consists of a layer of sweet, translucent white flesh, rich in vitamin C, with a texture somewhat similar to that of a grape. The edible flesh consists of a highly developed aril enveloping the seed. The center contains a single glossy brown nut-like seed, 2 cm long and 1-1.5 cm in diameter. The seed, similar to a buckeye seed, is slightly poisonous and should not be eaten. The fruit matures from July to October, about 100 days after flowering.
Lychees are extensively grown in their native region, and also elsewhere in southeast Asia, India, southern Japan, and more recently in California, Hawaii, and Florida[1] in the United States, the wetter areas of eastern Australia and sub-tropical regions of South Africa, also in the state of Sinaloa in Mexico. They require a warm subtropical to tropical climate that is cool but also frost-free or with only very slight winter frosts not below -4°C, and with high summer heat, rainfall, and humidity. Growth is best on well-drained, slightly acidic soils rich in organic matter. A wide range of cultivars is available, with early and late maturing forms suited to warmer and cooler climates respectively. They are also grown as an ornamental tree as well as for their fruit.
Lychees are commonly sold fresh in Chinese and southeast Asian markets, and in recent years, also widely in supermarkets worldwide. The red rind turns dark brown when the fruit is refrigerated, but the taste is not affected. It is also sold canned year-round. The fruit can be dried with the rind intact, at which point the flesh shrinks and darkens, somewhat resembling a human earlobe in texture. Germinating Lychee seed with its main root (about 3 months old)History
A major early Chinese historical reference to lychees was made in the Tang Dynasty, when it was the favourite fruit of Emperor Li Longji (Xuanzong)'s favoured concubine Yang Yuhuan (Yang Guifei). The lychee was first described in the West by Pierre Sonnerat (1748-1814) on a return from his travel to China and Southeast Asia. It was then introduced to the Réunion Island in 1764 by Joseph-François Charpentier de Cossigny de Palma. I was later introduced to Madagascar which has become a major producer. There is a Cantonese saying: "one lychee equals three torches of fire". It refers to the extreme Yang property of the fruit. Over-consumption of lychees is reported[citation needed] to lead to dry lips, nosebleeds, pimples, and mouth ulcers. There have also been reports on Chinese language newspapers on people being sent to hospital for violent nosebleed and/or coughing up blood because of overconsumption of Lychee.
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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.Availability
November to February.Australian Lychee Grower's Association