Region of Origin
Commodity:
Lychee
Description & Origin
Lychee are the fruits of a subtropical tree in the Sapindaceae family, also known as the soapberry family. They are closely related to rambutan, longan, and quenepa. The small, golf-ball-sized fruits grow in clusters on large, rounded trees with evergreen leaves. They have thin, leathery skin with a bumpy, rough texture that ripens to pink-red or green-tinted pink, depending on the variety. The sk...
Other Names
Litchi
Health Benefits & Nutrition
Lychee are an excellent source of vitamin C. On average, consuming nine lychees will meet the adult daily vitamin C requirement. Lychee also contains minor amounts of other vitamins and minerals, such as potassium, copper, and phosphorus. Lychee is also thought to contain phenolics and flavonoids that may have some antioxidant, anti-inflammatory, and antiviral properties – although the amount of activity varies significantly from cultivar to cultivar.
The lychee has been used in traditional Chinese medicine for the relief of pain and swelling – but it is also thought to be excessively “hot”. It is often recommended that lychee be paired with “cool” foods and not consumed in excess.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
When lychee are in their brief summer harvest season, they are most popular fresh as a hand fruit. They are very popular in China, India, Thailand, Vietnam, Malaysia, and other Southeast Asian countries, where consumers are often so selective that they prefer certain cultivars of lychee over others. Fresh lychee are also used in sweet and savory recipes such as Chinese sweet and sour pork or chicken with lychee, the Vietnamese mixed fruit dessert chè, and Thai red curry with lychee and duck. In China, lychee are also often made into wines, soups, and porridges used to promote good health. In Chinese culinary history, lychee were often preserved as their fresh shelf life was so brief. They were either pickled in brine or dried in the sun. Today, lychees are often preserved the same way, or packed in sugar syrup. It is common for lychees to be used canned or preserved, rather than fresh. These days, lychees have become a flavor sensation all over the world. They are especially popular in desserts such as ice creams or syrups, and have taken beverage menus by storm.
Flavor Pairings
Mango, Lime, Coconut, Raspberry, Scallion, Red Pepper, Lime Leaf, Cilantro, Rice, Rose Water, Chicken, Pork, Duck, Fish, Shrimp
HOW TO STORE & USE IN THE KITCHEN
To prepare lychee, use a paring knife (or your teeth!) to crack open the leathery skin. Pop the flesh out or peel away the skin. The flesh can be eaten directly off of the pit, or if needed, the flesh can be pulled off of the inner seed, which should be discarded.
Whole lychees should be stored refrigerated in a vented plastic bag. They should be kept moist. Lychees can be frozen whole for later use.
Fight Food Waste Tips for root to stem cooking
It is not recommended that the peel or pit of commercial lychees be consumed. The flesh, though, can be preserved and used across multiple menu parts to avoid waste.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL TEMP STORAGE:
36-41°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
Yes – exposure to temperatures below 36°F can result in browning when returned to higher temperatures.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
No
RIPENS AFTER HARVEST:
No
PROFESSIONAL RIPENING RECOMMENDED:
No
QUALITY ASSESSMENT
Lychee should be plump; uniform in shape and size; and free from decay, shriveling, or visible damage. The color can range from bright red-pink to green-pink, depending on the variety. Color is not always an indication of fruit quality. Browning is considered a defect, but does not affect the fruit’s interior quality. The fruit’s flesh should be juicy and fresh smelling with a fragrant floral aroma.
IMPORTANT HANDLING NOTES
Lychee are very delicate and should be handled with care. They are very sensitive to moisture loss and should be stored in the plastic in which they are shipped as long as possible. Do not expose unnecessarily to drafts or the open air, which will quickly result in browning.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, lychee may last 2-3 weeks.