Description
The lychee tree, often written litchi or lichi, is a member of the soapberry family and is farmed for its delectable fruit. The fruits are strawberry-red in tint, 25 mm (1 inch) in diameter, and range in shape from oval to spherical. The hard outer coating encloses a single large seed and a translucent, white, fleshy aril.
Varieties
In diverse lychee-growing areas and countries, numerous varieties are widely used. The cultivars Sanyuehong, Heiye, Nuomici, Baila, Baitangying, Shuidong, Dazou, Feizixiao, Guiwei, Huaizhi, Lanzhu, and Chenzi are all well-known in China. Vai Thieu Hai Duong is the cultivar that is most often used in Vietnam.
Uses
Fruit is frequently consumed fresh, even though it can also be canned or dried. The fresh pulp smells aromatic and musky, however the dried pulp has an acidic and highly sweet flavour. Fruit from this plant is utilized both as food and medicine.
Nutrition
The following nutrients are included in a 3.5-ounce serving of fresh lychees:
Calories: 66
Protein: 0.8 g
Carbs: 16.5 g
Sugar: 15.2 g
Fiber: 1.3 g
Fat: 0.4 g
Cultivation
The tree is multiplied via both seed and air layering, which involves manipulating a branch to develop roots while still connected to the parent plant. They usually have ample moisture around their roots, but they don’t require any trimming or special care. The trees start bearing fruit at three to five years old.
The optimal climates for lychee production have a 3 to 5 month long dry, cold (but nonfreezing) winter, a warm spring during the blossoming season, a hot and humid summer during the fruit’s growth, development and maturation, and relatively warm temperatures in the autumn. They need a tropical climate without frost and with temperatures above 4 °C (25 °F).
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