Lychee
ライチ らいち
Also known asreishi
At its best in Jul, Aug
When it is at its best
In seasonAvailable
How to cook
Eaten fresh
Peeled and eaten; Japanese tree-ripened fruit has a deep fragrance.
Lightly chilled
Chilled briefly; over-chilling drives off the scent.
Sorbet
The flesh frozen, where the aroma stands out.
Garnishing desserts
Halved and laid on a dessert, where the white flesh looks beautiful.
How to choose
Plump red skin with no damage, and some give when held.
Storage
The skin darkens as it dries. Bag and refrigerate, using within two or three days.
Main areas
Good to know
The tree-ripened lychee of Shintomi in Miyazaki is a brand picked only when fully ripe on the tree, and is regarded as a different fruit from imported frozen lychee. The scent fades quickly after picking, which is why imported fruit is harvested before full ripeness. It is known as the fruit favoured by Yang Guifei.
