Cooking With: Lychee

We are always amazed at some of the produce that is donated, especially if it’s an exotic fruit like lychee. Unfortunately, not many people know what to do with these spiky little fellas’ that looks like a strawberry with alligator skin, at first glance!


  • 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


  1. Peel and remove the seed from about 15 lychees.
  2. Put in a blender to create a smooth texture.
  3. Add about 3 cups of water and juice 1 lemon.
  4. Mix again and pour into glasses.



  • 10 lychees
  • 1 banana
  • 1 can coconut milk or 2 cup regular milk
  • sugar


  1. Peel and remove the pit from about 10 lychees.
  2. Peel the banana and cut into bit size slices.
  3. Bring a saucepan or pot to medium heat and add a can of coconut milk or about 2 cups or regular milk.
  4. Add sugar according to your desired sweetness and mix until dissolved.
  5. Once dissolved, add the bananas and lychees.
  6. 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


  1. Combine all the ingredients together.
  2. Cover tightly and refrigerate at least 3 hours, or overnight.

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