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Lychee
(Litchi chinensis)
By Gayla Sanders
Native to the tropics of South East Asia, the lychee has been cultivated in Southern China for thousands of years. In the West, the lychee is probably the most recognized and popular of all Asian fruit. Throughout the early summer clusters of red fruit are abundant in Asian markets and street stalls, and can even be found in supermarkets that carry less than usual produce.
Lychee goes by many names including lichi, lichee, leechee, lechia (Spanish), quenepe chinois (Haitian), and litschi (German). In the West the fresh lychee is often confused with the dried fruit commonly called litchi nut. Although a large seed is found in the centre of the fruit, the name is misleading, as lychee is definitely not a nut. In fact, the seed is said to contain the same toxin found in its popular West Indian cousin, the ackee and is not to be consumed.
The fruit is produced on slow-growing trees and is harvested as clusters of 1.5 inch round, red, fruit with a thin, leathery and textured shell. Peeling back the skin reveals a translucent, pearly-white, succulent flesh that somewhat resembles the inside of a grape. Children often bite off a chunk, revealing the black seed inside which makes for a very convincing eyeball. The flesh has a slightly acidic, fragrant and highly sweet flavour while the skin and seed are inedible. The fruit can be eaten as is but is often used in deserts such as ice cream or made into icy drinks.
When choosing lychee at the market, look for bright red flesh with little to no greenish hue. There are new varieties available in pinkish hues but strawberry red is the most predominant colour. Brownish-coloured lychee is often sold at sale prices and depending on the amount of over-ripeness still taste quite good. Bear in mind that over-ripe fruit should be eaten immediately, or consider freezing it for no longer than six months, as the fruit is highly perishable once removed from the stem. Fresh fruit will last in the refrigerator for several days. In the off-season lychee can be found canned in syrup in any Asian food store, but in this form it just doesn't have the same fresh, crisp flavour or colour.
Lychee Growing Resources:
Morton, Julia F. "Fruits of Warm Climates." Creative Resources Systems, Inc. 1987. pp. 249-259
Maxwell, Lewis S. and Betty M. Maxwell. "Florida Fruit." Lewis S. Maxwell, Publisher. 1984. pp. 57.
ed. J.I. Rodale and Staff. "How to Grow Vegetables and Fruits by the Organic Method." 1961. pp 926.
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Light: Full sun.
Temperature: Tropical climates. In the continental U.S some cultivars are successfully grown in Florida. While a certain degree of winter chill is required, it does not take well to climates that are subject to heavy frost.
Water: A grown tree requires constantly moist, but not saturated soil. Irrigation is needed in Southern California.
Soil: Heavy, acidic soil that is well drained. Mulch is also suggested.
Propagation: Air layering. Can be grown from seed but fruit quality can not be guaranteed.
Container: They can be grown for a short period of time in a container but be aware that trees take up to 15 years before producing fruit.
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· What else can be done with lychee. Discuss here.
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