Lychee
The lychee (Litchi chinensis) (Chinese: 荔枝; pinyin: lì zhī) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to the Guangdong and Fujian provinces of China, and now cultivated in many parts of the world. Other tropical members of the soapberry family include the longan and the ackee.
The fresh fruit has a "delicate, whitish pulp" with a floral smell and a fragrant, sweet flavour. Since this perfume-like flavour is lost in the process of canning, the fruit is usually eaten fresh.
Geographical cultivation
The lychee is cultivated in China, Sri Lanka, Taiwan, Thailand, Vietnam, Japan, India, Bangladesh, Pakistan, Nepal and parts of Southern Africa. China is the main producer, followed by India.
Culinary use
Lychees are commonly sold fresh in Asian markets, and in recent years, also widely in supermarkets worldwide. The red rind turns dark brown when the fruit is refrigerated, but the taste is not affected. It is also sold canned year round. The fruit can be dried with the rind intact, at which point the flesh shrinks and darkens. Dried lychees are often called lychee nuts, though, of course, they are not a real nut.
Medicinal use
In traditional Chinese medicine, Lychee is known for being a fruit with "hot" properties, and excessive consumption of Lychee can, in certain extreme cases, lead to fainting.