litchi
American Heritage Dictionary:
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li·tchi
also li·chee or ly·chee (lē'chē) 
n., pl., -tchis, also -chees, or -chees.
n., pl., -tchis, also -chees, or -chees.
- A Chinese tree (Litchi chinensis) that bears bright red fruits, each of which has a large single seed with a white, fleshy, edible aril.
- The nutlike fruit of this tree. Also called litchi nut.
[Chinese (Mandarin) lì zhī : lì, litchi + zhī, twig.]
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(pronounced liy-chee), the name of a Chinese fruit, is spelt this way rather than lichee or litchi, although these forms are dominant in American English (and are pronounced lee-chee).
| luxuriant, luxurious, lunge, lunch, luncheon | |
| lychgate, lyric, lyrical, macabre |
Visual Food Lover's Guide:
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Lychee
lychee
The fruit of a tree originally from southern China. The lychee is covered with a rough shell that hardens after picking. When mature, this shell is red or pink-colored; it becomes duller and browner as the fruit becomes older. The translucent, pearly-white and firm-textured flesh is juicy, refreshing, very sweet and very perfumed. It surrounds a large nonclinging inedible seed. The flavor of the lychee evokes strawberry, rose and muscat all at the same time. The flavor varies, depending on the degree of maturity.
Buying
Choose: intact, colorful lychees with no cracks.
Lychees are bought fresh, canned in syrup and sometimes dried, candied or in bunches.
Preparing
The lychee peels easily. Split the shell carefully with the fingers or a knife, avoiding breaking the flesh, then peel. Depending on how it is going to be used, you may need to remove pit.
Serving Ideas
The lychee forms a delicious dessert by itself. It adds an exotic note to a fruit salad. It can accompany or flavor rice, vegetables, stuffings or sauces. In Chinese cooking, it is partnered with meat and fish.
Storing
In the fridge: a few weeks, in a loosely closed or perforated plastic bag with a sheet of paper towel.
In the freezer: as is in their shell.
Cooking
Cook lychee only briefly so that it keeps its delicate flavor. Add at the end of cooking.
Nutritional Information
| water | 82% |
| protein | 0.8 g |
| fat | 0.4 g |
| carbohydrates | 16.5 g |
| fiber | 0.5 g |
| calories | 66 |
| per 3.5 oz/100 g | |
Good source: potassium.
Contains: copper and magnesium.
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Fruit of the tree Litchi chinensis (family Sapindaceae), believed to be native to southern China and adjacent regions but now also cultivated elsewhere. It has been a favourite fruit of the Cantonese since ancient times and is a popular dessert in U.S. Chinese restaurants. The fresh pulp tastes musky; when dried, it is acidic and very sweet. The handsome tree develops a compact crown of foliage, with compound leaves that are bright green year-round. Clusters of small, inconspicuous flowers form small, oval red fruits.
For more information on litchi, visit Britannica.com.
The plant Litchi chinensis, also called litchi, a member of the soapberry family (Sapindaceae). The fruit is a one-seeded berry. The thin, leathery, rough shell or pericarp of the ripe fruit is bright red in most varieties. Beneath the shell, completely surrounding the seed, is the edible aril or pulp.
It is a native of southern China, where it has been cultivated for more than 2000 years. It is grown in India, Union of South Africa, Hawaii, Burma, Madagascar, West Indies, Brazil, Honduras, Japan, Australia, and the southern United States. See also Sapindales.
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litchi
The fruit of Litchi chinensis, native to China; the size of a small plum, with a hard case and translucent, white, jelly-like sweet flesh surrounding the seed. A 100-g portion is a rich source of vitamin C, and supplies 70 kcal (290 kJ).
Barron's Food Lover's Companion:
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litchi; litchi nut; lychee
[LEE-chee] One of China's cherished fruits for over 2,000 years, the small (1 to 2 inches in diameter) litchi has a rough, bright red shell. The creamy white flesh is juicy, smooth and delicately sweet. It surrounds a single seed. Native to Southeast Asia, the litchi is cultivated in subtropical regions including California, Florida and Hawaii. Fresh litchis are available from June to about mid-July. Choose those with brightly colored skins free of blemishes. Place in a plastic bag and refrigerate unshelled for up to a week. Shell, seed and eat plain or as part of a fruit salad or dessert. Canned and dried litchis are available year-round. When dried they're often referred to as litchi nuts because they resemble a nut-the shell turns a dark reddish brown and the flesh becomes brown and crisp. They're eaten as a snack, much in the same way as nuts or candy.
Columbia Encyclopedia:
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litchi; litchi nut; lychee
litchi (lē'chē), Chinese tree (Litchi chinensis) of the family Sapindaceae (soapberry family), having a small, aromatic, pulpy fruit in a thin, rough shell. It is the best-known Chinese fruit and a favorite with the Chinese, who use it fresh, dried, or preserved. In commerce it is usually seen dried, in which form it appears as a nut with a raisinlike center. The juicy pulp is also canned. The tree is now grown in other warm countries and to some extent in the United States in S Florida and California. Among variant spellings are leechee, lichee, and lychee. Litchis are classified in the division Magnoliophyta, class Magnoliopsida, order Sapindales, family Sapindaceae.
Word Tutor:
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lichee
IN BRIEF: n. - Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; Chinese tree cultivated especially in Philippines and India for its edible fruit.
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Random House Word Menu:
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categories related to 'litchi'
Wikipedia on Answers.com:
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Lychee
| Lychee | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Sapindaceae |
| Subfamily: | Sapindoideae |
| Genus: | Litchi Sonn. |
| Species: | L. chinensis |
| Binomial name | |
| Litchi chinensis Sonn.[1] |
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The lychee (Litchi chinensis) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It 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 fresh fruit has a "delicate, whitish pulp" with a fragrant flavor. Since this perfumy flavor is lost in canning, the fruit is usually eaten fresh.[2]
An evergreen tree reaching 10–28 meters tall, the lychee bears fleshy fruits that are up to 5 cm (2.0 in) long and 4 cm (1.6 in) wide. The outside of the 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.[2][3]
The lychee is cultivated in China, Thailand, Vietnam, Japan, Bangladesh and northern India (in particular Muzaffarpur Bihar, which accounts for 75% of total Indian production).[2][4] South Africa and the United States (Hawaii and Florida) also have commercial lychee production.[2]
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. Wild trees still grow in parts of southern China and on Hainan Island. There are many stories of the fruit's use as a delicacy in the Chinese Imperial Court. It was first described and introduced to the west in 1782.[1]
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Contents
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Taxonomy
Litchi chinensis was described and named by French naturalist Pierre Sonnerat in his Voyage aux Indes orientales et à la Chine, fait depuis 1774 jusqu'à 1781 (1782). There are three subspecies, determined by flower arrangement, twig thickness, fruit, and number of stamens.
- Litchi chinensis subsp. chinensis is the only commercialized lychee. It grows wild in southern China, Bangladesh northern Vietnam, and Cambodia. It has thin twigs, flowers typically have six stamens, fruit are smooth or with protuberances up to 2 mm.
- Litchi chinensis subsp. philippinensis (Radlk.) Leenh. It is common in the wild in Philippines and Papua New Guinea and rarely cultivated. It has thin twigs, six to seven stamens, long oval fruit with spiky protuberances up to 3 mm.
- Litchi chinensis subsp. javensis. It is only known in cultivation, in Malaysia and Indonesia. It has thick twigs, flowers with seven to eleven stamens in sessile clusters, smooth fruit with protuberances up to 1 mm.[5]
Description
Litchi chinensis is an evergreen tree that is frequently less than 10 m (33 ft) tall, sometimes reaching more than 15 m (49 ft). The bark is grey-black, the branches a brownish-red. Leaves are 10 to 25 cm (3.9 to 9.8 in) or longer, with leaflets in 2-4 pairs.[6] Litchee have a similar foliage to the Lauraceae family likely due to convergent evolution. They are adapted by developing leaves that repel water, and are called laurophyll or lauroid leaves. Flowers grow on a terminal inflorescence with many panicles on the current season's growth. The panicles grow in clusters of ten or more, reaching 10 to 40 cm (3.9 to 16 in) or longer, holding hundreds of small white, yellow, or green flowers that are distinctively fragrant.[5]
Fruits mature in 80–112 days, depending on climate, location, and cultivar. Fruits reach up to 5 cm (2.0 in) long and 4 cm (1.6 in) wide, varying in shape from round, to ovoid, to heart-shaped. The thin, tough inedible skin is green when immature, ripening to red or pink-red, and is smooth or covered with small sharp protuberances. The skin turns brown and dry when left out after harvesting. The fleshy, edible portion of the fruit is an aril, surrounding one dark brown inedible seed that is 1 to 3.3 cm (0.39 to 1.3 in) long and .6 to 1.2 cm (0.24 to 0.47 in) wide. Some cultivars produce a high percentage of fruits with shriveled aborted seeds known as 'chicken tongues'. These fruit typically have a higher price, due to having more edible flesh.[5]
History
Cultivation of lychee began in the region of southern China, Malaysia, and northern Vietnam. Wild trees still grow in rainforest in Guangdong province and on Hainan Island. Unofficial records in China refer to lychee as far back as 2000 BCE.[7]
In the 1st century, fresh lychees were in such demand at the Imperial Court that a special courier service with fast horses would bring the fresh fruit from Guangdong. There was great demand for lychee in the Song Dynasty (960-1279), according to Ts'ai Hsiang, in his Li chi pu (Treatise on Lychees). It was also the favourite fruit of Emperor Li Longji (Xuanzong)'s favoured concubine Yang Yuhuan (Yang Guifei). The emperor had the fruit delivered at great expense to the capital.[2]
In the Chinese classical work, Shanglin Fu, it is related that the alternate name, meaning leaving its branches, is so-called because once the fruit is picked it deteriorates quickly.
The lychee early attracted attention of European travelers. Juan González de Mendoza in his History of the great and mighty kingdom of China (1585; English translation 1588), based on the reports of Spanish friars who had visited China in the 1570s, highly praises the fruit:[8]
[T]hey haue a kinde of plummes, that they doo call lechias, that are of an exceeding gallant tast, and neuer hurteth any body, although they shoulde eate a great number of them.
The lychee was scientifically described by Pierre Sonnerat (1748–1814) on a return from his travel to China and Southeast Asia. It was then introduced to the Réunion Island in 1764 by Joseph-François Charpentier de Cossigny de Palma. It was later introduced to Madagascar which has become a major producer.
Cultivation and uses
Lychees are extensively grown in China, and also elsewhere in Brazil, South-East Asia, Pakistan, Bangladesh, India, southern Japan, and more recently in California, Hawaii, Texas, Florida,[9] the wetter areas of eastern Australia and sub-tropical regions of South Africa, Israel and also in the states of Sinaloa and San Luis Potosí (specifically, in La Huasteca) in Mexico. They require a warm subtropical to tropical climate that is cool but also frost-free or with only very slight winter frosts not below -4°C, and with high summer heat, rainfall, and humidity. Growth is best on well-drained, slightly acidic soils rich in organic matter. A wide range of cultivars is available, with early and late maturing forms suited to warmer and cooler climates respectively. They are also grown as an ornamental tree as well as for their fruit.
Lychees are commonly sold fresh in Asian markets, and in recent years, also widely in supermarkets worldwide. The red rind turns dark brown when the fruit is refrigerated, but the taste is not affected. It is also sold canned year-round. The fruit can be dried with the rind intact, at which point the flesh shrinks and darkens.[2] Dried lychee are often called lychee nuts, though, of course, they are not a real nut.
According to folklore, a lychee tree that is not producing much fruit can be girdled, leading to more fruit production.
Cultivars
There are numerous lychee cultivars, with considerable confusion regarding their naming and identification. The same cultivar grown in different climates can produce very different fruit. Cultivars can also have different synonyms in various parts of the world. Southeast Asian countries, along with Australia, use the original Chinese names for the main cultivars. India grows more than a dozen different cultivars. South Africa grows mainly the 'Mauritius' cultivar. Most cultivars grown in the United States were imported from China, except for the 'Groff', which was developed in the state of Hawaii.[3]
Different cultivars of lychee are popular in the varying growing regions and countries. In China, popular cultivars include: Sanyuehong, Baitangying, Baila, Shuidong, Feizixiao, Dazou, Heiye, Nuomici, Guiwei, Huaizhi, Lanzhu, and Chenzi. In Vietnam, the most popular cultivars are: Longhnan, Tieuhue, and Xuongcomvang. Floridian production is based on the Hawaiian cultivar Kohala. Australia predominantly grows Kohala, Chompoo, Haew, and Biew Kiew.[5] India grows more than a dozen named cultivars, including Shahi (Highest Pulp %), Dehra Dun, Early Large Red, Kalkattia, Rose Scented.[3][10]
Nutritional facts
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 276 kJ (66 kcal) |
| Carbohydrates | 16.5 g |
| - Dietary fiber | 1.3 g |
| Fat | 0.4 g |
| Protein | 0.8 g |
| Vitamin C | 72 mg (87%) |
| Calcium | 5 mg (1%) |
| Magnesium | 10 mg (3%) |
| Phosphorus | 31 mg (4%) |
| Edible parts are 60% of total weight Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
|
The lychee contains on average a total 72 mg of vitamin C per 100 grams of fruit.[11] On average nine lychee fruits would meet an adult’s daily recommended Vitamin C requirement.
A cup of lychee fruit provides, among other minerals, 14% Daily Value (DV) of copper, 9% DV of phosphorus, and 6% DV of potassium (for a 2000-calorie diet).
Like most plant-based foods, lychees are low in saturated fat and sodium and are cholesterol free. Lychees have moderate amounts of polyphenols, shown in one French study to be higher than several other fruits analyzed.[12] On the phenolic composition, flavan-3-ol monomers and dimers were the major found compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins. It also declined with storage or browning. Small amounts of malvidin-3-glucoside were also found.[13]
In traditional Chinese medicine, Lychee is known for being a fruit with "hot" properties (see the six excesses for more details on the definition of heat), and excessive consumption of Lychee can, in certain extreme cases, lead to fainting spells or skin rashes.[14]
Comparing lychee with longan
| Type | Nutrient | Lychee (100 g) | Longan (100 g) |
|---|---|---|---|
| Proximates | Water | 81.76 g | 82.75 g |
| Energy | 66 kcal | 60 kcal | |
| Protein | 0.83 g | 1.31 g | |
| Total lipid (fat) | 0.44 g | 0.1 g | |
| Ash | 0.44 g | 0.7 g | |
| Carbohydrate (by difference) | 16.53 g | 15.14 g | |
| Fiber (total dietary) | 1.3 g | 1.1 g | |
| Sugars | 15.23 g | ||
| Minerals | Calcium (Ca) | 5 mg | 1 mg |
| Iron (Fe) | 0.31 mg | 0.13 mg | |
| Magnesium (Mg) | 10 mg | 10 mg | |
| Phosphorus (P) | 31 mg | 21 mg | |
| Potassium (K) | 171 mg | 266 mg | |
| Sodium (Na) | 1 mg | ||
| Zinc (Zn) | 0.07 mg | 0.05 mg | |
| Copper (Cu) | 0.148 mg | 0.169 mg | |
| Manganese (Mn) | 0.055 mg | 0.052 mg | |
| Selenium (Se) | 0.6 mcg | ||
| Vitamins | Vitamin C (total ascorbic acid) | 71.5 mg | 84 mg |
| Thiamin | 0.011 mg | 0.031 mg | |
| Riboflavin | 0.065 mg | 0.14 mg | |
| Niacin | 0.603 mg | 0.3 mg | |
| Vitamin B-6 | 0.1 mg | ||
| Folate | 14 mcg | ||
| Choline | 7.1 mg | ||
| Vitamin E (alpha-tocopherol) | 0.07 mg | ||
| Vitamin K (phylloquinone) | 0.4 mcg | ||
| Lipids | Fatty acids (total saturated) | 0.099 g | |
| 14:00 | 0.002 g | ||
| 16:00 | 0.07 g | ||
| 18:00 | 0.024 g | ||
| Fatty acids (total monounsaturated) | 0.12 g | ||
| 16:1 undifferentiated | 0.001 g | ||
| 18:1 undifferentiated | 0.119 g | ||
| Fatty acids (total polyunsaturated) | 0.132 g | ||
| 18:2 undifferentiated | 0.067 g | ||
| 18:3 undifferentiated | 0.065 g | ||
| Amino acids | Tryptophan | 0.007 g | |
| Lysine | 0.041 g | 0.046 g | |
| Methionine | 0.009 g | 0.013 g | |
| Threonine | 0.034 g | ||
| Isoleucine | 0.026 g | ||
| Leucine | 0.054 g | ||
| Phenylalanine | 0.03 g | ||
| Tyrosine | 0.025 g | ||
| Valine | 0.058 g | ||
| Arginine | 0.035 g | ||
| Histidine | 0.012 g | ||
| Alanine | 0.157 g | ||
| Aspartic acid | 0.126 g | ||
| Glutamic acid | 0.209 g | ||
| Glycine | 0.042 g | ||
| Proline | 0.042 g | ||
| Serine | 0.048 g |
Source: USDA Nutrient Database
See also
- Longan
- Ackee
- Korlan
- Lanzones
- Mamoncillo
- Rambutan
- Chinese food therapy
- Lychee wine
- Lichido Liqueur
- List of culinary fruits
References
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- ^ a b "Litchi chinensis Sonn". Germplasm Resources Information Network. United States Department of Agriculture. 1995-10-17. http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?22399. Retrieved 2010-01-19.
- ^ a b c d e f Davidson, Jane L.; Davidson, Alan; Saberi, Helen; Jaine, Tom (2006). The Oxford companion to food. Oxford [Oxfordshire]: Oxford University Press. ISBN 0-19-280681-5. http://books.google.com/books?id=JTr-ouCbL2AC&pg=PA467.
- ^ a b c Hosahalli Ramaswamy; Diane Barrett; Laszlo P. Somogyi (2005). Processing fruits: science and technology. Boca Raton: CRC Press. p. 687. ISBN 0-8493-1478-X. http://books.google.com/books?id=S-yJSAR5b04C&pg=PA687.
- ^ ref http://www.fao.org/docrep/005/ac684e/ac684e08.htm
- ^ a b c d Courtney Menzel (2005). Litchi and longan: botany, production and uses. Wallingford, Oxon, UK: CABI Pub. p. 26. ISBN 0-85199-696-5. http://books.google.com/books?id=49PB5MhHqkcC&pg=PA26.
- ^ "Litchi chinensis". Flora of China 12: 6, 16. http://hua.huh.harvard.edu/china/mss/volume12/Sapindaceae.pdf.
- ^ Andersen, Peter A.; Schaffer, Bruce (1994). Handbook of environmental physiology of fruit crops. Boca Raton: CRC Press. pp. 123–140. ISBN 0-8493-0179-3. http://books.google.com/books?id=wynac3NvzLsC&pg=PA123.
- ^ Juan González de Mendoza, The history of the great and mighty kingdom of China and the situation thereof. English translation by Robert Parke, 1588, in an 1853 reprint by Hakluyt Society. Page 14. The Spanish version (in a 1944 reprint) has lechías.
- ^ Crane, Jonathan H.; Carlos F. Balerdi and Ian Maguire (2008). "Lychee Growing in the Florida Home Landscape". University of Florida. http://edis.ifas.ufl.edu/MG051. Retrieved 30 June 2009.
- ^ Kadam, S. S.; Salunkhe, D. K. (1995). Handbook of fruit science and technology: production, composition, storage, and processing. New York: M. Dekker. p. 436. ISBN 0-8247-9643-8. http://books.google.com/books?id=v2WnS_2ZmDwC&pg=PA436.
- ^ USDA. "Litchis, raw". Nutrition Data. http://www.nutritiondata.com/facts/fruits-and-fruit-juices/1945/2. Retrieved 30 June 2009.
- ^ Pierre Brat, Stéphane Georgé, Annick Bellamy, Laure Du Chaffaut, Augustin Scalbert, Louise Mennen, Nathalie Arnault and Marie Josèphe Amiot (9 2006). "Daily Polyphenol Intake in France from Fruit and Vegetables". The Journal of Nutrition 136 (9): 2368–2373. PMID 16920856. http://jn.nutrition.org/cgi/content/full/136/9/2368?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=1&andorexacttitle=and&andorexacttitleabs=and&fulltext=lychee&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&resourcetype=HWCIT.
- ^ Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage. Donglin Zhang, Peter C. Quantick and John M. Grigor, Postharvest Biology and Technology, Volume 19, Issue 2, June 2000, Pages 165-172, doi:10.1016/S0925-5214(00)00084-3
- ^ "一枚荔枝三把火 專家提醒警惕"水果病" (Translation: One Lychee Equals Three Torches. Experts Calls for Caution Over Fruit Illnesses". http://www.jkwzw.com/article/27/2007/16423.html. Retrieved 17 June 2011.
Further reading
- Hui, Y. H. (2008). "Lychee". Handbook of Fruits and Fruit Processing. New Delhi: Wiley India. pp. 606–611. ISBN 978-81-265-1788-6. http://books.google.com/books?id=Q5XgP-aLmWIC&pg=PA606.
- Kadam, S. S.; S. S. Deshpande (1995). "Lychee". In D. K. Salunkhe and S. S. Kadam. Handbook of fruit science and technology: production, composition, storage, and processing. New York: M. Dekker. pp. 435–443. ISBN 978-0-8247-9643-3. http://books.google.com/books?id=v2WnS_2ZmDwC&pg=PA435.
- Rosengarten, Frederic (2004). "Litchi 'Nuts'". The book of edible nuts. New York: Dover Publications. pp. 299–300. ISBN 978-0-486-43499-5. http://books.google.com/books?id=7CK8LFCcvtcC&pg=PA299.
External links
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Wikimedia Commons has media related to: Litchi chinensis |
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Look up lychee in Wiktionary, the free dictionary. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Translations:
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Litchi
Dansk (Danish)
n. - litchiblomme, kinesisk blomme
Deutsch (German)
n. - Litschi (Frucht)
Ελληνική (Greek)
n. - (φυτολ.) λίτσι
Português (Portuguese)
n. - lechia (f) (Bot.)
Русский (Russian)
нефелиум (вид растения)
Svenska (Swedish)
n. - litchiplommon, kinesiska plommon
中文（简体）(Chinese (Simplified))
荔枝, 荔枝果
中文（繁體）(Chinese (Traditional))
n. - 荔枝, 荔枝果
한국어 (Korean)
n. - 여지(중국 원산)[그 열매]
日本語 (Japanese)
n. - レイシ, レイシの果実, ライチ
العربيه (Arabic)
(الاسم) اللتثيه, ثمرة شجر صيني ذات لب هلامي حلو, الشجرة نفسها
עברית (Hebrew)
n. - ליצ'י (עץ סיני), פרי קוצני
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The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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