Description: Originally from Guangdong and Fujian provinces in China, lychees were introduced in Reunion Island in 1764 by Joseph-François Charpentier de Cossigny de Palma. The fruit is a small sphere 3 to 4 cm in diameter, sometimes a little heart-shaped, surrounded by a fairly tough shell with scaly appearance that turns pink to red when ripe.The fruits are carried by hanging bunches.The interior of the fruit contains a luscious, white, fragrant and juicy flesh.
Nutrition: The fragrant fruit is rich in vitamins A, B and C, contains sugar, citric acid, calcium iron, potassium and sodium. Its consumption helps to maintain skin integrity, wound healing and protects cells from premature aging. It is a useful fruit against fatigue.
How to use: Lychees are fruits to shell and taste in one or two bites. Eaten fresh in China, Japan, Reunion and France, they are also used fruit salads, syrup or in fresh desserts. Cocktails and smoothies are famous for their sweet and refreshing burst.
How to store: Wrapped in paper, lychees last between 3 days and a weekin the refrigerator crisper compartment. Lychee is a fruit requiring high level of humidity to last longer.