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Lychee
Lychees are most relished fresh, peeled and pitted. The white flesh, translucent and sweet is reminiscent of the flesh of a grape. The exterior of this fruit, known as a drupe, is a roughly-textured, pink-red rind that removes easily to get to the edible layer inside. The nut-like brown seed in the center can be poisonous and should be discarded. This fruit is unique in that it is the only plant in the genus Litchi of the soapberry family. A native in south China, it is also found south in Vietnam, parts of Indonesia and in the eastern Philippines. If you ever have the opportunity to check out a Chinese or Vietnamese restaurant in a city near you; you've probably found them on the dessert and drink menu. That's a perfect way to try the fruit for the first time. But personally I prefer to buy a bag of them at the Chinese market. Then peel and eat them fresh out of the rind, yum. Vitamins, Minerals and Phytochemical Components At 72mg of vitamin C per 100 grams of flesh, they are a very good source for this essential vitamin. Three fruits would meet a third of an adult’s daily vitamin C requirement. They are also a good source of riboflavin, potassium and copper. Medicinal Uses Based on Scientific Studies Ingested in moderate amounts, they are said to relieve coughing and to have a beneficial effect on gastralgia, tumors and enlargements of the glands (1). In China and India the seeds are used for pain relief, particularly headaches, but they are highly astringent. A cancer screening program in the US has shown that the tree roots show some anti-tumor activity. References 1. Zhao, M., Yang, B., Wang, J., Li, B., & Jiang, Y. (2006). Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities. Food Chemistry, 98( 3), 539-544.
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