Lychee

Lychee (Litchi chinensis) is a tropical evergreen tree in the Sapindaceae family, native to the southeastern coast of China, particularly Guangdong and Fujian. The tree grows to a moderate height and bears dense clusters of small, rounded fruits. Each fruit has a rough pinkish-red rind that peels away easily to reveal translucent, sweet, white flesh surrounding a single dark seed.

The fruit is eaten fresh when ripe and is also used in desserts, beverages, jams, and canned products. It is valued for its fragrant aroma and sweet, floral flavor. Beyond fresh consumption, lychee appears in a variety of culinary applications, including cocktails and tropical dishes.

Cultivation requires warm, humid conditions, well-drained soil, and protection from frost. Lychee is grown commercially in China, India, and much of Southeast Asia, and has been established in other tropical and subtropical regions around the world, including parts of Africa, the Middle East, the Caribbean, and the Americas (notably Florida in the United States). Harvest seasons vary by location, but in many regions fruit typically matures in late spring to early summer.

Taxonomy and varieties: Litchi chinensis belongs to the Sapindaceae family and is related to longan (Dimocarpus). Numerous cultivars exist, differing in aril thickness, sweetness, and rind texture, with both commercial and local selections.

Nutrition and uses: Fresh lychee is a good source of vitamin C and provides potassium, copper, and dietary fiber, while being low in fat. It is also processed into canned fruit, syrups, ice creams, and other products.

History and storage: Domesticated in southern China for centuries, lychee spread through trade routes to Asia and beyond. Fresh lychee should be refrigerated and consumed promptly; peeled fruit can be frozen or used in preserved forms.