Lychee (Litchi chinensis)

Introduction:

The lychee is originally from China. The fruits have a rough, red/pink skin, under which is the juicy, shimmering and sweet-sour, slightly rose-like tasting flesh. The stone is inedible.

Use/Preparation:

Lychees are particularly suitable for eating raw. They add a special note to fruit salads and desserts, but are also delicious in Asian dishes, with meat, fish or rice dishes.

Health:

Especially vitamin C, vitamin B1 and folic acid are contained in lychees. The minerals potassium, calcium, copper and magnesium are also found in the fruit.

Alternatives:

Other vitamin C-rich fruits include acerola, camu camu, mango, rose hips and sea buckthorn. Longan, rambutan and cherimoya are exotic fruits that are very similar to lychee in both appearance and taste.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	66/276
Fat	0,4 g
Healthy fatty acids	0,1 g
Carbohydrates	16,5 g
Sugar	15,2 g
Protein	0,8 g
Salt	0 g