#KnowingMoreAboutFruits 4th Edition | Lychee

English Name: Lychee
Botanical Name: Litchi chinensis
DESCRIPTION: A sweet, juicy white fruit with a reddish-brown spiny skin and a large seed.

ORIGIN: The lychee originated in a small area of subtropical southern China where it has been cultivated for nearly 4,000 years going back to 1059AD.
The lychee first came to the notice of the western world by Mendoza’s in the 16th century. The first spread to Jamaica (no, she was quite willing) in 1775. Many attempts were made to grow lychees in non-tropical areas.

In 1873, the fruit reached Hawaii, and thence the USA later in 1875, the lychee was also repotred to have been foung in South Africa. The first trees to reach Australia were brought in by the Chinese during the gold rush days to the Palmer River and Charters Towers, probably in the 1870s there could have been earlier entries into the botanical gardens. Some studies have it that there is certainly a very old tree in existence at present.
The lead countries growing lychees are: South Africa, Madagascar, China, Taiwan,, India, Jamaica, Kenya, USA(Florida), Israel, Brazil, and Japan. It can be found in the market from May to October.

NATURAL BENEFITS: Lychee fruit contains 66 calories per 100g. It has no saturated fat or cholesterol, but imposes of good amounts of dietary fiber, vitamins and antioxidants and anti-influenza virus. It helps improve blood flow to organs, protects skin from harmful UV rays. An excellent source of vitamin C- that helps resist against infectious. As well as vitamin B-complex, thiamin, niancin and folate. These vitamins present in lychee helps metabolize carbohydrates, protein, and fats in the body.

USES: Lychee can be enjoyed by licking the whiteish part of the flesh. Lychee can be added to fruit salad, toppings and dressings. Lychee can be made into juice especially during summer season. It can also be used in jellies, jams, sorbet, sauces and syrups.


Published by My Cookery Zone

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