WHAT IS LYCHEE?
- Also known as Litchi
- A very sweet fruit that also has a strong fragrance
- The skin has a rough peel and contains a transparent, white fluid inside
Storing: Keep dry and cool. Can be kept at room temperature but will last longer if refrigerated. They can also be frozen, dried or canned. Lychees are ripe when they appear a pretty pink. The skin will be soft to the touch when you squeeze it. If it’s too soft, it may be over-ripe.
Cleaning: When ripe, the skin will be easy to remove with your fingernails. Peel all the skin off. Open the fruit to find the pit inside and remove.
Preparing: Eat as is or cut into smaller pieces.
Nutritional value: Excellent source of Vitamin C, fiber and antioxidants.
- 15 lychees
- 1 lemon
- 3 cup water
- Peel and remove the seed from about 15 lychees.
- Put in a blender to create a smooth texture.
- Add about 3 cups of water and juice 1 lemon.
- Mix again and pour into glasses.
BANANA AND LYCHEE COCONUT MILK DESERT
- 10 lychees
- 1 banana
- 1 can coconut milk or 2 cup regular milk
- Peel and remove the pit from about 10 lychees.
- Peel the banana and cut into bit size slices.
- Bring a saucepan or pot to medium heat and add a can of coconut milk or about 2 cups or regular milk.
- Add sugar according to your desired sweetness and mix until dissolved.
- Once dissolved, add the bananas and lychees.
- Stir until they become warm. Serve immediately while warm or put in the fridge to cool and eat later.
- 2 cups fresh or canned lychees, pitted,peeled & diced
- 1⁄4 cup diced red bell pepper
- 1 tablespoon sweet onion, minced
- 1 tablespoon fresh cilantro or 1 tablespoon parsley, minced
- 1 tablespoon fresh squeezed lime juice
- 3 teaspoons olive oil
- salt and pepper
- 1⁄2 jalapeno pepper, minced
- 1 clove garlic, minced
- Combine all the ingredients together.
- Cover tightly and refrigerate at least 3 hours, or overnight.