Fresh lychee is at its best for only a few weeks each year. In season, the flavour is incomparable to canned versions — floral, juicy and aromatic.
Fresh lychee (荔枝, lìzhī) — also known as litchi, lichee or lichu, in Vietnam vải, in Thailand linchee (ลิ้นจี่), botanically Litchi chinensis — has a red, bumpy shell and translucent white, jelly-like fruit with a smooth brown seed. The flesh is extremely juicy with an intense floral scent reminiscent of rose and strawberry.
Fresh lychee differs radically from canned lychee: the aroma is many times more intense, the texture is fresher and the sugar content more complex. Introducing guests to fresh lychee gives them an experience they will remember.
seasonal fruitJune–AugustChina/Vietnamfloralsummer dessertraw useLychee is grown in China (Guangdong, Fujian), Vietnam and Thailand. The season is short: roughly June to August, with the peak in June and July. Outside this season, fresh lychee is not available.
When assessing ripeness, we look at: colour — bright red without brown spots. Aroma — ripe lychee smells floral and sweet even through the packaging. And the skin — firm but not hard. Soft or wrinkled means overripe.
Fresh lychee is extremely perishable. The red shell quickly turns brown — this is an oxidation process and says nothing about the quality of the flesh underneath. Refrigerate immediately upon receipt.
Lychee is used almost exclusively raw — the delicate aroma disappears completely with heat. Use it as a flavour and texture component in desserts, not as a cooking ingredient.
Pairs exceptionally well with rose (rose water), ginger, coconut, mint and champagne or prosecco. In the sweet-sour direction: combine with passion fruit or lime. In the creamy direction: with mascarpone, white chocolate or whipped cream.
Store fresh lychee in the refrigerator (4–7°C) immediately upon receipt. Shelf life is 5–7 days. The red shell browns quickly, but the flesh keeps longer — check the flesh, not the shell colour.
Do not freeze for fresh consumption — frozen lychee loses texture and aroma. Freezing is suitable for producing sorbets or purées.
Once peeled, consume lychee immediately or store covered for a maximum of 1 day in the refrigerator.
Brown lychee shells do not mean the fruit is spoiled — oxidation of the shell is normal and accelerated by warmth. Always check the translucent flesh itself: pale white and firm is good, brown or soft is overripe. Brief your staff on this so they can correctly inform guests.
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