Longan berry or longan is a tropical tree native to South and Southeast Asia. The longan – translated literally as “dragon eye” – is so named because it resembles an eyeball when its fruit is shelled. The seed is small, round and hard, and of an enamel-like, lacquered black. The fully ripened, freshly harvested shell is bark-like, thin, and firm, making the fruit easy to shell by squeezing the fruit out.
The fruit is edible, extremely sweet, juicy and succulent. The taste is quite similar to lychees. The seed can be eaten as well as the shell.
Dried longan, called guìyuán in Chinese, are often used in Chinese cuisine and Chinese sweet dessert soups. In Chinese food therapy and herbal medicine, it is believed to have an effect on relaxation. In contrast with the fresh fruit, which is juicy and white, the flesh of dried longans is dark brown to almost black.
Longan has long been used by the Chinese as a tonic for the heart and the skin. It also has a reputation as a love tonic in Chinese medicine. It is believed to have a calming effect and to add radiance to the eyes.
Longan is available dried or canned year round. Fresh longans may be found in local markets and supermarkets. Longans and lychees bear fruit at around the same time of the year.
15 g raw peanuts, with skin still on
25 g red dates
10 g dried longans
1 liter water
Prep Time: 5 mins
Cook Time: 1 min
Total Time: 6 mins
1. Bring everything to a boil and lower heat to simmer for 1 hour.
2. Drink it twice a day.
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