5 Recipes Of Lychee: Summer Drinks Smoothies And Salad For The Best Summer Relaxation 2021

The lychee is a tropical and subtropical fruit tree native to southern China, Taiwan and Southeast Asia, and now cultivated in many parts of the world. The lychee has a history of cultivation going back as far as 2000 BC according to records in China. Cultivation began in the area of southern China, Malaysia, and Vietnam. It was first introduced to the west in 1782.

The lychee fruit is covered by a pink-red, roughly textured rind that is inedible but easily removed to expose a layer of sweet, translucent white flesh. Lychees are eaten in many different dessert dishes, and are especially popular in China, throughout Southeast Asia, along with South Asia and India. Since this perfumy flavor is lost in canning, the fruit is usually eaten fresh.

Lychee fruits are low in calories, contains no saturated fats or cholesterol, but rich in dietary fiber, which, can be very important for individuals who are concerned about their excess body weight. Lychee, like citrus fruits, is an excellent source of vitamin C.

Lychees are commonly sold fresh in Asian markets, and in recent years, also widely in supermarkets worldwide. Fresh lychee fruits are available in the markets from June to October. The red rind turns dark brown when refrigerated, but the taste is not affected. It is also sold canned year-round. The fruit can be dried with the rind intact. Dried lychees are often called lychee nuts.

Source: www.wikipedia.org, www.nutrition-and-you.com

Image by Luc Viatour available under Creative Commons Attribution-Share Alike 3.0 Unported license

Lychee Salsa

2 cups fresh or canned lychees, pitted,peeled & diced
1/4 cup diced red bell pepper
1 tablespoon sweet onion, minced
1 tablespoon fresh cilantro or 1 tablespoon parsley, minced
1 tablespoon fresh squeezed lime juice
3 teaspoons olive oil
salt and pepper
1/2 jalapeno pepper, minced
1 clove garlic, minced

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

1. Combine all the ingredients together.
2. Cover tightly and refrigerate at least 3 hours, or overnight.

Servings: 8

Lychee Lime Lassi (Yogurt Drink)

1 cup low-fat lime yogurt or 1 cup lemon yogurt
1/2 cup chopped lychees
1 fresh lime juice
1/2 tablespoon honey
6 ice cubes
1/4 teaspoon cardamom, ground into fine powder
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

1. Blend all in a blender till smooth and frothy.
2. Enjoy.

Servings: 1

Cold Lychee, Mango Soup Garnished With Mint

25 chilled lychees, peeled and seeded
1 fresh lime juice, chilled
1 ounce candied ginger, chopped
3 tablespoons mild olive oil
1 mango, chilled peeled and pitted- 1/2 used for dressing and 1/2 used for garnish
1/2 ounce sweet onion, chopped
mint leaf (to garnish)

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

1. Put all ingredients into blender and blend till smooth.
2. Garnish with mint.

Servings: 2

Theresa ‘s Spinach Salad With Lychee Mango Dressing

4 cups baby spinach leaves, cleaned and dried
3 ounces sweet onions, sliced thin
25 lychees
1 fresh lime juice
1 ounce candied ginger, chopped
3 tablespoons mild olive oil
1 mango, peeled and pitted (1/2 for dressing and 1/2 for garnish)
1/3 cup cashews, toasted

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

1. Toss onion slices and spinach together.
2. Plate spinach and place 4-5 lychees in center.
3. Arrange 6-8 mango slices in circle on spinach.
4. Sprinkle cashews on salad.
5. In a blender blend peeled and seeded lychee`s, remaining mango, lime juice, olive oil, salt and ginger.
6. Blend till smooth.
7. Pour some over salad.
8. Refrigerate the rest for an other use.

Servings: 4

Fragrant Thai Prawn and Lychee Salad

2 scallion bulbs, finely chopped
1 chili pepper
15 ml rice vinegar
15 ml lime juice
15 ml fish sauce
1 tablespoon agave syrup
500 g large shelled prawns
1 red capsicum
10 cm fresh lemongrass
1 bunch watercress
1/2 bunch mint leaf, vietnamese leaves only
2 tablespoons pickled ginger
2 tablespoons shallots
2 kaffir lime leaves
560 g lychees

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

1. Mix all the first 6 ingredients together in a small jar for the dressing and then set aside whilst you prepare the balance of the recipe.
2. Peel the prawns and then set aside in the refrigerator.
3. Deseed the capsicum and cut into large thin strips.
4. Slice the fresh lemongrass finely.
5. Roughly tear the washed watercress.
6. Roughly chop the mint (leaves only).
7. Drain the lychee and roughly tear.
8. Fry the shallots.
9. Gently toss together all the salad ingredients except the fried shallots.
10. Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.

Servings: 2

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