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The Lychee (Litchi chinensis), also spelled Litchi (the USA FDA spelling) or Laichi, is the sole member of the genus Litchi in the soapberry family Sapindaceae. It is a tropical fruit tree native from southern China and Vietnam south to Indonesia and east to the Philippines. Local names include vải, lệ chi or 荔枝 (pinyin: lìzhī), Alupag (Philippines), lin jee (ลิ้นจี่, Thailand), and Raichi (Japan). It is a medium-sized evergreen tree, reaching 15-20 m tall, with alternate pinnate leaves, each leaf 15-25 cm long, with 2-8 lateral leaflets 5-10 cm long; the terminal leaflet is absent. The newly emerging young leaves are a bright coppery red at first, before turning green as they expand to full size. The flowers are small, greenish-white or yellowish-white, produced in panicles up to 30 cm long. The fruit is a drupe, 3-4 cm long and 3 cm in diameter. The outside is covered by a red, roughly-textured rind that is inedible but easily removed. The inside consists of a layer of sweet, translucent white flesh, rich in vitamin C, with a texture somewhat similar to that of a grape. The edible flesh consists of a highly developed aril enveloping the seed. The centre contains a single glossy brown nut-like seed, 2 cm long and 1-1.5 cm in diameter. The seed, similar to a buckeye seed, is slightly poisonous and should not be eaten. The fruit matures from July to October, about 100 days after flowering. There are two subspecies:
Cultivation and uses Lychees are extensively grown in their native region, and also elsewhere in southeast Asia, India, southern Japan, and more recently in California and Hawaii in the United States, the wetter areas of eastern Australia and sub-tropical regions of South Africa, also in the state of Sinaloa in Mexico. They require a warm subtropical to tropical climate that is cool but also frost-free or with only very slight winter frosts not below -4°C, and with high summer heat, rainfall, and humidity. Growth is best on well-drained, slightly acidic soils rich in organic matter. A wide range of cultivars is available, with early and late maturing forms suited to warmer and cooler climates respectively. They are also grown as an ornamental tree as well as for their fruit. Lychees are commonly sold fresh in Chinese and southeast Asian markets, and in recent years, also widely in supermarkets worldwide. The red rind turns dark brown when the fruit is refrigerated, but the taste is not affected. It is also sold canned year-round. The fruit can be dried with the rind intact, at which point the flesh shrinks and darkens, somewhat resembling a human earlobe in texture. History A major early Chinese historical reference to lychees was made in the Tang Dynasty, when it was the favourite fruit of Emperor Li Longji (Xuanzong)'s favoured concubine Yang Yuhuan (Yang Guifei). The lychee was first described in the West by Pierre Sonnerat (1748-1814) on a return from his travel to China and Southeast Asia. It was then introduced to the Réunion Island in 1764 by Joseph-François Charpentier de Cossigny de Palma. Il was later introduced to Madagascar which has become a major producer. There is a Cantonese saying: "one lychee = three torches of fire" (一啖荔枝三把火). It refers to the extreme Yang property of the fruit. Over-consumption of lychees is reported to lead to dry lips, nosebleeds, pimples, and mouth ulcers. Gallery Image:Litchi chinensis (tree).jpg|Lychee tree Image:Letchi-Réunion-1.JPG|Green fruits on tree Image:Litchi sinensis.jpg|Young plant Image:Lichu.JPG|Lychee fruit Image:Lychee juice JPN.jpg|Lychee juice See also | |||||||||||||||||||||||||||||||
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