History of Food: Lychee Fruit
Since Lychee is this years lucky fruit I thought we should learn a little more about this history behind it!
Lychee: The lychee is also a spiky red fruit, a bit bigger than a cherry, with a pit surrounded by an inedible peel and somewhat translucent milky flesh. It is very high in Vitamin C and is juicy and sweet with a pleasing hint of tartness. It’s mostly eaten fresh but can also be canned. It can be found in many frozen yogurt places in the U.S. as a popular topping. It is also a popular flavor for many Asian drinks, snacks, and dessert products.
It is a tropical tree native to the Guangdong and Fujian provinces of China, where cultivation is documented from 1059 AD. China is the main producer of lychees, followed by India, other countries in Southeast Asia, the Indian Subcontinent and South Africa. A tall evergreen tree, the lychee bears small fleshy fruits. The outside of the fruit is pink-red, roughly textured and inedible, covering sweet flesh eaten in many different dessert dishes.
What are some of your favorite Lychee treats?