LycheeLycheeLychee The lychee is the most renowned of a group of edible fruits of the soapberry family, Sapindaceae. It is botanically designated Litchi chinensis Sonn. (Nephelium litchi Cambess) and widely known as litchi and regionally as lichi, lichee, laichi, leechee or lychee. The lychee is native to low elevations of the provinces of Kwangtung and Fukien in Southern China. Cultivation spread over the years through neighboring areas of southeastern Asia and offshore islands. There are extensive plantings in Pakistan, Bangladesh, Burma, Thailand, Taiwan, Japan, the Philippines, Queensland, Madagascar, Brazil and South Africa. The fruit is covered by a leathery rind or pedicarp which is pink to strawberry-red in color and rough in texture. Fruit shape is oval, heart-shaped or nearly round, 1 to 1-1/2 inches in length. The edible portion or aril is white, translucent, firm and juicy. The flavor is sweet, fragrant and delicious. Inside the aril is a seed that varies considerably in size. The most desirable varieties contain atrophied seeds which are called "chicken tongue". They are very small, up to 1/2 inch in length. Larger seeds vary between 1/2 to 1 inch in length and are plumper than the chicken tongues. There is also a distinction between the lychee that leaks juice when the skin is broken and the "dry and clean" varieties which are more desirable.
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Lychees are most relished fresh, out-of-hand. Peeled and pitted, they are commonly added to fruit cups and fruit salads. Lychees stuffed with cottage cheese are served as salad topped with dressing and pecans. Or the fruit may be stuffed with a blend of cream cheese and mayonnaise, or stuffed with pecan meats, and garnished with whipped cream. Sliced lychees, congealed in lime gelatin, are served on lettuce with whipped cream or mayonnaise. The fruits may be layered with pistachio ice cream and whipped cream in parfait glasses, as dessert. Halved lychees have been placed on top of ham during the last hour of baking, or grilled on top of steak. Pureed lychees are added to ice cream mix. Sherbet is made by extracting the juice from fresh, seeded lychees and adding it to a mixture of prepared plain gelatin, hot milk, light cream, sugar and a little lemon juice, and freezing. Peeled, seeded lychees are canned in sugar sirup in India and China and have been exported from China for many years. Browning, or pink discoloration, of the flesh is prevented by the addition of 4% tartaric acid solution, or by using 30º Brix sirup containing 0.1% to 0.15% citric acid to achieve a pH of about 4.5, processing for a maximum of 10 minutes in boiling water, and chilling immediately. Food Value Per 100 g of Edible Portion* Fresh Dried Calories 63-64 277 Moisture 81.9-84.83% 17.90-22.3% Protein 0.68-1.0 g 2.90-3.8 g Fat 0.3-0.58 g 0.20-1.2 g Carbohydrates 13.31-16.4 g 70.7-77.5 g Fiber 0.23-0.4 g 1.4 g Ash 0.37-0.5 g 1.5-2.0 g Calcium 8-10 mg 33 mg Phosphorus 30-42 mg Iron 0.4 mg 1.7 mg Sodium 3 mg 3 mg Potassium 170 mg 1,100 mg Thiamine 28 mcg Nicotinic Acid 0.4 mg Riboflavin 0.05 mg 0.05 mg Ascorbic Acid 24-60 mg 42 mg *According to analyses made in China, India and the Philippines. The lychee is low in phenols and non-astringent in all stages of maturity. To a small extent, lychees are also spiced or pickled, or made into sauce, preserves or wine. Lychee jelly has been made from blanched, minced lychees and their accompanying juice, with 1% pectin, and combined phosphoric and citric acid added to enhance the flavor. The flesh of dried lychees is eaten like raisins. Chinese people enjoy using the dried flesh in their tea as a sweetener in place of sugar.
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