Small oval fruit about the size of a small plum, with red, leathery skin, sweet translucent juicy white flesh and inedible large glossy seed. Eat fresh, fruit platters, fruit and savoury salads and in Asian dishes.

Varieties include:
There are many varieties including: Tai So, Bengal, Haak Yip, Wai Chee, Gee Kee, No Mai Chee, Fay Zwei Siu, Heong Lai and Kwai May Pink.

Selection:
Choose only ripe fruit, green will not ripen. Must be firm with no signs of decay at stem end.

Storage:
Store covered under refrigeration. Lychees deteriorate rapidly.

Preparation:
The skin can be easily removed with a knife run gently round the centre, and the two halves will part. Remove the seed.

Serving suggestion:
Quickly stir-fry scored squid sprinkled with lime zest, add chilli jam, limejuice and olive oil and stir to coat. Serve immediately over the top of rocket leaves and lychee halves.