Litchi

Litchi, commonly spelled lychee, refers to the fruit of Litchi chinensis, an evergreen tree in the family Sapindaceae. Native to southern China, particularly the provinces of Guangdong and Fujian, the species has been cultivated for centuries and is now grown in tropical and subtropical regions around the world.

The fruit is about 2–4 cm in diameter, with a rough reddish-pink rind that peels to reveal translucent white flesh around a single brown seed. The flesh is sweet and fragrant and is usually eaten fresh, but can be canned, dried, or used in desserts and beverages. The tree bears fruit in clusters and requires warm, humid conditions and well-drained soil; it is frost-sensitive.

Commercial production spans China, India, Thailand, Vietnam, South Africa, Australia, and the Americas. Many cultivars have been developed for flavor, color, and yield. Flowering occurs in late winter to spring; some cultivars need cross-pollination for good fruit set.

Nutritionally, lychee provides vitamin C and hydration with modest calories and natural sugars. It is used fresh or in jams, sorbets, wines, and canned products.

Storage and safety: refrigerate fresh lychees to extend shelf life to about one to two weeks. Canned lychees store longer. In some regions, rare outbreaks of hypoglycemia and encephalopathy have been linked to lychee consumption on an empty stomach in malnourished children; risk is low for well-nourished individuals.