Pronunciation optional, taste optimal
The mercury’s rising which can only mean one thing – summer’s here, bringing with it the first subtropical fruits of the new season. And in sunny South Africa that includes the first harvest of our heavenly home grown litchis.
With a number different cultivars produced here, namely Third Month Red, Mauritius, Fay Zee Siu, Wai Chee and McLean’s Red, our litchi season spans most of summer, from late October right through to early March, peaking between November and January. Nothing quite says summer like litchis, with their rosy red skins and delicately fragranced flesh that oozes juicy sweetness.
A fuss-free ingredient for both sweet and savoury dishes, litchis are great in starters like cool lettuce and litchi soup, and mains like litchi and crab salad with a sweet chilli sauce and duck with litchi in a red Thai curry.
Of course dessert is where litchis really shine, adding a subtle sweetness and perfume to parfaits, ice-creams, cheesecake, sorbets and tarts. That’s not to mention refreshing drinks like litchi and ginger ice tea or litchi and mint cooler – all perfect poolside accompaniments.
They’re also ideal for the whole family. Anyone watching their waistlines will be happy to know litchis are the ultimate guilt-free indulgence as they’re naturally fat-free. Plus 100g of raw, peeled litchis are a source of vitamin C* making them a nutritious treat for young and old.
*raw, peeled litchis per 100g provide 25% Nutrient Reference Values (NRV) of vitamin C for individuals 4 years and older, expressed per single serving.
