Litchi

Common Name

Litchi

Kingdom

Plantae

Division

 

Class

 

Order

Sapindales

Family

Sapindaceae

Genus

Litchi/Nephelium

Species

chinensis/litchi

Native

Southern China, Vietnam, Philippines, Indonesia

Characteristics

Lychee fruits are 3-4 cm long and about 3 cm in diameter. The fruit is covered by a red, roughly-textured skin. This peel is inedible but can be easily removed. The inside of the fruit consists of sweet, translucent white flesh surrounding a single glossy brown nut-like seed. This sweet flesh is eaten. The seed (about 2 cm long and 1–1.5 cm in diameter) is poisonous and should not be eaten..

Distribution

Pakistan, Bangladesh, Burma, former Indochina, Taiwan, Japan, the Philippines, Queensland, Madagascar, Brazil and South Africa

Climate and weather

Lychee is adapted to warm to cool subtropical areas. It requires seasonal temperature variations for good flowering and fruiting. A certain amount of chilling is necessary for flower bud development, but warm, humid summers are favorable for flowering and fruit development.

Duration

 

Insect pests

Mites, scales, aphids

Diseases

 

Harvesting

Fruit are harvested by hand. They must be allowed to ripen fully on the tree. Fruits can be kept in refrigerator for several weeks. The skin will get brown in color but the taste remains ok. At room temperature the fruits can be kept only few days.

Uses

Eaten Fresh, Peeled and pitted, commonly added to fruit cups and fruit salads. stuffed with cottage cheese Or stuffed with a blend of cream cheese and mayonnaise, or stuffed with pecan meats, and garnished with whipped cream. Sliced lychees, congealed in lime gelatin, halved lychees have been placed on top of ham during the last hour of baking, or grilled on top of steak. Pureed lychees are added to ice cream mix. Sherbet is made by extracting the juice from fresh, seeded lychees and adding it to a mixture of prepared plain gelatin, hot milk, light cream, sugar and a little lemon juice, and freezing.

Symptoms

Comments are closed.