Table of content A-Z

 

litchi

 

Synonym/variant spelling: lychee

botanical name: Litchi chinensis


Litchi

 

 

The litchi is native to China. It has been known there for quite a long time, and in some provinces of the ancient kingdom even taxes were paid in litchis. The fruit is cultivated today in the subtropical regions.

 

Availability

Litchis are available year round: from November to January they are usually from Madagascar or Mauritius, from October to February from South Africa, from March to May from Thailand, thereafter in June from India and in the summer from July to September from Israel.

 

Appearance, taste, characteristics

Litchis are spherical fruits the size of plums. Their skin is rough and reddish-brown; it is divided into many small segments, each with spiky burls. The thin, brittle skin is easily separated from the white pulp.

The consistency of the shiny pulp resembles that of grapes. In the middle of the fruit is a shiny, brown seed that is not edible. Litchis taste juicy and sweet-tart with an aftertaste of nutmeg or camphor.

 

Ingredients

Litchis contain appreciable amounts of vitamin C.

 

100 g contain:

 

Litchi, fresh

Litchi, preserved

Energy (kcal)

76

98

Water (g)

80

74

Protein (g)

1

1

Fat (g)

<1

<1

Carbohydrates (g)

17

23

Fibre (g)

2

2

Vitamin C (mg)

39

9

Folic acid (µg)

25

6

Potassium (mg)

180

109

Sodium (mg)

3

3

Calcium (mg)

9

12

Magnesium (mg)

10

10

Iron (mg)

0.3

0.3

 

Quality criteria, optimal storage conditions

Litchis are sensitive fruits and should be stored airy and cool during transport from the producing countries, as otherwise there is danger of mould.

A brittle, light-brown skin is a sign of ripeness.

Wrapped in a paper towel and packed in a perforated plastic bag, litchis will keep for several weeks in the refrigerator. They taste best when they are very fresh, however. If they are stored too long, they ferment and become sour.

Litchis can be frozen with their skin. This way they can be kept for up to 6 months.

 

Form of consumption, use, processing, practical tips for preparation

Litchis are best eaten raw. The skin is pressed lightly and can be removed from the pulp. The seed is sometimes more difficult to remove.

Litchis are excellent in fruit salad or desserts. They are also good with hearty dishes, e.g. in sauces. They should be heated only briefly, however, as they quickly become rubbery.

In the countries where they grow litchis are tinned; this simplifies the export of the sensitive fruits to other countries.

 

 

_________________________

 

  This article was written by

         

 


 

  With the website www.the-green-pantry.com the Fritz Terfloth Foundation of Münster offers consumers independent and competent information about plant foods and their health effects. All texts are subject to German copyright law. Information about the conditions for use of the texts by third parties can be found here.


Auf Ihrem System scheint kein FlashPlayer installiert zu sein oder es ist
ein Update des Players notwendig. Sie können den Player hier herunterladen: