Lychee

Lychee is a special kind of fruit that grows on a tall, green tree. It tastes sweet and a little tangy, with a flower-like smell that reminds many people of roses. The fruit has pink-red, bumpy skin and is loved by people all over the world.

There are three main types of lychee. The most common grows in South China, Malaysia, and northern Vietnam. Another type, called alupag or matamata, is found only in the Philippines. The third type is grown in Indonesia and Malaysia. Lychee has been grown in China since the 1100s. Today, China makes the most lychee, with India, Vietnam, and other countries also growing it.

Lychee trees are strong and stay green all year. They produce small, juicy fruits that many people enjoy eating. However, it’s important to know that in some places, eating too much lychee can make children feel very sick if they don’t have enough food.

Taxonomy

Litchi chinensis is the sole member of the genus Litchi in the soapberry family, Sapindaceae.

It was described and named by French naturalist Pierre Sonnerat in 1782. There are three subspecies of lychee.

• Litchi chinensis subsp. chinensis is the only type sold in stores. It grows wild in southern China, northern Vietnam, and Cambodia.
• Litchi chinensis subsp. philippinensis is found in the wild in the Philippines and is rarely grown for sale.
• Litchi chinensis subsp. javensis is only grown in Malaysia and Indonesia.

Description

Litchi chinensis is an evergreen tree, usually shorter than 15 meters but sometimes as tall as 28 meters. Its leaves stay green all year and are about 12.5 to 20 centimeters long, with pairs of leaflets growing along a central stem.

The tree makes many small, sweet-smelling flowers in clusters. These flowers grow into juicy fruits that ripen in about 80 to 112 days. The fruits can be round, oval, or heart-shaped, and they are usually up to 5 centimeters long and 4 centimeters wide. They have a thin, tough skin that turns red when ripe. Inside, there is sweet, juicy flesh with a pleasant smell, surrounding a single seed. Some special types of lychee have less seed and more flesh, making them very popular.

History

Lychee has been grown in southern China since 1059 AD. Wild trees still grow in parts of southern China and on Hainan Island. The fruit was a special treat in the Chinese Imperial Court.

During the Han dynasty, fresh lychees were given as gifts to the Imperial Court. Lychees were also a favorite of an important person. Later, European travelers heard about lychees and liked their taste.

Lychee trees were brought to Jamaica by Chinese immigrants in the 18th century. A popular cake called lychee cake, made with sponge cake, cream, and fruit, has been enjoyed in Jamaica since 1988.

Genomic studies show that lychee was domesticated twice in different parts of ancient China.

Cultivation and uses

Lychees are grown in warm places, such as southern China, Taiwan, Vietnam, and other parts of Southeast Asia. They also grow well in the Indian subcontinent and tropical areas of many countries. Lychees need warm weather and soil that drains well.

There are about 200 kinds of lychee trees. Some grow better in warm places, while others grow better in cooler spots. In China, eight special kinds are used most for selling. Lychees can also be grown just for their looks. One way to grow them is by a method called air layering.

Lychees are often sold fresh in markets in Asia. When cooled, the red skin may turn brown, but the taste stays the same. They are also sold canned and can be dried for storage.

Cultivars

There are many kinds of lychee trees, and they can have different names in different places. In China, some popular kinds include Kwai Mai and Sanyuehong. In Vietnam, Vai Thieu Hai Duong is common. In the United States, kinds like Mauritius and Hak Ip are grown. India has many named kinds too.

Nutrients

Fresh lychee is mostly water and has a bit of carbohydrates and protein, with very little fat. It is a good source of vitamin C.

Phytochemicals

Lychees contain some plant compounds called polyphenols and anthocyanins.

Poisoning

In the 1990s, some children in India and northern Vietnam got sick after eating lychee fruit, especially from May to July. Scientists found that lychee seeds have a natural substance that can lower blood sugar, especially in children who are hungry and eat lychees without food.

Health experts now advise parents to make sure children eat a full meal before eating lychees and to watch for signs of illness. This helps keep children safe while enjoying this tasty fruit.