Lychees are a very popular fruit amongst the Asian community during the summer months. Lychees are grown in trees and then harvested.
The fruit is a drupe, 3–4 cm long and 3 cm in diameter. The outside is covered by a pink-red, roughly-textured rind that is inedible but easily removed. The rind usually a reddish colour when ripe and green when unripe. They are commonly oval shape with some oblong shape varieties.The fruit is peeled with a layer of sweet, translucent white flesh, rich in vitamin C with texture similar to a grape. The center contains a single glossy brown nut-like seed. The seed, similar to a buckeye seed, is slightly poisonous and should not be eaten.
Majority of the fruit is grown in the southern region of China, Taiwan and Thailand. In recent years, Australia has also contributed in the growth and export of the fruit. Common varieties that are sold in the market are Fei Zi Xiao (Concubine Smile), Ro Mei Chi, Jade Purse and Black Leaf. During the summer months, the fruit is imported into Canada and sold in the Asian market. Some of the fruit are also canned and sold in the supermarkets.
In recent years, the fruit is widely accepted and sold more commonly in the supermarkets. They are best eaten with ice cream, salads, and used in drinks.
There are many varieties of lychee but the most common in the local market are:
The Concubine Smiles (feizixiao, 妃子笑): Famed as the cultivar of lychee Emperor Xuanzong of Tang brought from the edges of the Tang empire to cheer up Yang Guifei, this lychee matures earlier than others, and has a very light red tint on its shells.
The Jade Purse (yuhebao, 玉荷包): Named because of its large fruits and the thick meat within. The seed is small.
Black Leaves (heiye, 黑葉): This cultivar matures less than others, and has big meats and seeds. The shell exhibits a dark red tint.
Storage: Keep refrigerated at 1 degree Celcius for 3-5 days. It will keep better if the fruit is kept relatively dry.
