Lychee (which can be spelled in numerous ways) is a tropical evergreen tree native to southern China that can also be found in Thailand, Vietnam, Indonesia and the Philippines. The fruit is a drupe—or stone fruit—like cherry or apricot, that hangs in clusters from the tree.  The fruits are about the size of strawberries, and lychee rinds range in color from pink to red, though they are not edible.  The flesh inside is sweet and translucent, like a grape.  The flesh is an aril, enveloping the seed, which is somewhat poisonous and should not be eaten (in spite of it being known in some parts as a “lychee nut.”)  Lychees are grown in a wide variety of locations, leading to varietals of the fruit that differ in shape, color, taste and smell.

Lychees are a good source of B vitamins and minerals and an excellent source of vitamin C.  They are a highly versatile food, prized as a component of both sweet and savory dishes.  From ice creams, puddings, and compotes to tarts and breads, lychees provide delicious sweetness.  They also combine well with spices to make meat marinades or Asian stir fry dishes.  In addition, they can also be used to flavor beverages from bubble teas to martinis.