The lychee (Litchi chinensis) is a subtropical fruit. On tropical evergreen trees, lychees, which are berries, are produced. The trees are attractive, with long sprays of green, white, or yellow flowers, and glossy, leathery green leaves. The flower sprays transform into fruit bunches after a few months. It is roughly the size of a walnut, oval to round in shape. Its thin, reddish-bumpy skin is easily peeled back to reveal a white, juicy, translucent ball of firm jelly-like flesh that encloses a shiny brown seed.

Lychee Varities

Lychees are a native of China and have been grown there for more than 2,000 years. Today they are grown on every continent except Antarctica, and they are famed as the “King of Fruits.” They continue to be one of China’s best-kept secrets despite their widespread distribution.

• Baitaying

Very early season fruiting variety that grows medium-sized, reddish-orange fruits on upright trees. provides good shelf life and storage.

• Fay Zee Siu

Picked when the skin has some green spotting, this big fruit has a sweet flavor.
It is very difficult to obtain commercial crops on a regular basis; they are only available from November to December.

• Red Ball

Mid season fruiting variety, producing large red fruit on a fast growing dome shaped tree. Fruit has a relatively small seed.

• Souey Tung

This particular lychee variety is the first to be grown in Australia. It is getting easier to find. Available from October to November.

Eat Fresh Lychees

Fresh lychees are the best to eat. Peel with your fingers, then eat or drink the flesh by sucking it out of the seed. They provide a light mealtime conclusion. Pitted lychees can be used in sweet-and-sour dishes and salads, fruit salads, and other recipes. To go with duck and pork, they are a tasty addition. Here are some recipes featuring lychees:

1. Smoked Chicken and Lychee Salad

Ingredients:

200g smoked chicken, skin on

1 small carrot
½ stalk celery
20 chives
1 tablespoon extra virgin olive oil
1 ½ teaspoons white wine vinegar (or sherry vinegar)
Salt and pepper
12 fresh Lychees, peeled and halved
A few coriander leaves, for garnish

Method:

The chicken breast should be cut into long, thin strips. Place inside a serving bowl.
Cut the celery into 6 cm long julienne strips after peeling the carrot and stringing it. Make 6 cm long batons out of chives.
In a serving bowl, combine the chicken, Lychees, and vegetables.
Combine the oil, vinegar, and a little salt and pepper in a separate bowl to make the dressing.
Put some fresh coriander leaves on top of the salad and drizzle the dressing over it.
Serve immediately at room temperature.

2. Lychees With Yoghurt and Muesli

For an easy lunchtime snack or for breakfast on the go, place some toasted muesli in a small container.

In another container, put some lychees and some vanilla-flavored yogurt.

To serve, peel each lychee, dip it into the yoghurt then dip it into the muesli.

Tip – rather than muesli, try dipping the lychees in yoghurt and chopped pistachios or pecans.

3. Pork Sausage With Coconut-Chile Sauce and Lychees

Bring chile and coconut milk to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until reduced by half, 10–15 minutes. Heat off and throw out the chile. Salt to taste after adding the vinegar and sugar and stirring until the sugar dissolves. Let cool.

Cook garlic and oil in a medium skillet over medium heat, stirring frequently, for about 5 minutes, or until garlic is golden brown. Transfer garlic to paper towels to drain using a slotted spoon; sprinkle with salt.

Increase heat to medium-high. Season the skillet with salt and pepper before adding the pork and red pepper flakes. Cook for 6–8 minutes, breaking up the pork as you go and applying pressure to help the meat brown.

Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi. Spoon pork along with some pan drippings over; drizzle with lime juice. Add onion and lychees on top.

Lychee Drinks

It has a spiky red exterior and an odd, gleaming white interior that some people might not be interested in eating. These cocktails, however, are evidence that appearances can be very deceiving! There is a lychee cocktail on this list that is certain to become your new obsession, from fruity gimlets to cool fizzes. Allow us to assist you in finding the ideal lychee cocktail recipe to enjoy all summer long.

1. Pink Grapefruit and Lychee Cocktail

These pink cocktails go perfectly with birthdays, baby showers, and get-together dinners with friends.

Pink grapefruit’s tartness pairs beautifully with lychee. The best option is vodka because it won’t draw attention away from the fruit.

Because it’s a fairly neutral cocktail, it won’t mask the subtleties of the fruit the way rum or bourbon will. However, I believe gin will work just as well in its place.

If you don’t want to risk diluting the flavors, serve this one on the rocks or strain it in a shaker.

2. Lychee Martini

I’ve got your new favorite beverage, martini lovers! There are only three ingredients required, and it is shaken rather than stirred.

Vermouth, vodka, and lychee juice are combined to create this fruity cocktail. Without using any refined sugar, it is stiff and sweet.

Since lychees are a summer fruit, you can substitute canned lychee syrup if you are unable to find fresh lychees.

The recipe will need to be modified because this will have a different amount of sweetness.

Last Thoughts

If you have never had fresh lychees but are unsure of your source, try the canned variety. Be prepared for a floral flavor; many people in the developed world don’t like this type of flavor. World cuisines are mixing and blending quickly, and this is wonderful! Lychees are a delicious addition to desserts, salads, and beverages and can be consumed fresh or in canned form. If you’re a fan of lychee, let us know in the comments with your favorite tips and recipes. It would undoubtedly be beneficial to other foodies!

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