Lychee

Lychee

Litchi, lichee

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From
Encyclopedia of Food and Cookery

A small fruit native to South China, with translucent white flesh; the flavour and texture are distinctive but somewhat reminiscent of a luscious grape. Tinned lychees are more familiar than fresh ones, but the latter, in their knobbly, plum-brown shells, appear sometimes in good greengrocers’ shops, and are ambrosial eating.

Lychees make a refreshing dessert at the end of a Chinese meal. They are excellent in a fruit salad, and are also used in Chinese pork or duck dishes, rather as apples and oranges are used in European cooking.

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