Just don't call us leechesAh, spelling! Ach, pronunciation. What a shock, then for the people who have recently been mobbing (relatively speaking) my posting
"A resilience of leeches, and lovely luscious fruit"—all because they searched "fruit leeches".
That posting is about leeches—of the yellow-racing-striped back and bloodsucking chompers, and about a fruit gorged on by insects and birds but not humans. This posting, therefore, is about
the deliciously sweet, "jellylike" (in a squeaky way) fruit above, pronounced lee-chee, lye-chee, or li=tzhi.
It is a cruel irony that 'leeches' is a misspellingCorrect names for this fruit:
Litchi chinensis, syn. Nephelium litchiCommon names, all correct somewhere: lychee, litchi, litchee, laichi, lichu, lizhi, and chinese cherry.
Lychees are often confused with rambutans and longans. See the difference on
Jim Darley's informative site and (though I like these fruits best straight and not as ingredients) see his mouthwatering recipes, from his book Know and Enjoy Tropical Fruit.
Lychees are a treat eaten out of hand, and unzipping them from their skins is part of the fun. A lychee is as messy in its way as a fresh oyster, being surrounded in its perfect container by a thin layer of juice. The naked flesh has a clean, musical bite and a rather complex sweetness that combines Macintosh apple, pineapple, banana and resin. The seed is so smooth and shiny that it's luxurious on the tongue and a pleasure to behold and hold.
Lychees take to canning well, keeping their firm personality and distinctive taste. They also make excellent dried fruits.
There are many
lychee cultivars being sold now, as this is a most attractive evergreen tree and can be grown in a small pot.
Highly Recommended:
Lychee, in an excerpt from Fruits of Warm Climates, by Julia F. Morton, on the Purdue University horticulture site