Lychee (Lichi or Lee-chee) Nut of Chinese origin. In the first ever work published on fruit, a Chinese scholar in 1059 A.D. wrote on the subject of the lychee and as early as 1492, a list of 40 varieties was published in China indicating their popularity even then. Known throughout the world as Lychee nuts, Well known here in dried and canned form, dried it has a thin brown shell surrounding a shrunken dried fruit surrounding a large seed. The fresh fruit is imported in canned form. It also makes an excellent preserve. Frozen Lychees can be prepared either as peeled or unpeeled product.
Some production exists in Southern California for the canned and frozen market.
Preparation It is easy to crack the shells, then remove the center pit.
1 lb. = 35 to 40 pieces
Season In Florida crop matures from mid June to early July
Purchasing Look for fruit with shells intact. Lychees turn from bright red to reddish-brown after harvest, do not purchase if the shells are shriveled and dull brown in color.
Storage Lychees keep well for up to 1 week at room temperature. Lychees can also be refrigerated for up to 3 weeks, tightly wrapped in plastic bags.
Varieties Although numerous varieties are planted in Florida, the chief commercial variety is Brewster. another variety from India, the Bengal, has been recently planted.
Nutrition 10 ea. = 65 calories