Ah, litchis. Chances are you may have already seen them in your local supermarket. They look a little like strawberries with a skin condition.
Most people are familiar with the canned litchis sometimes served in asian restaurants, but, like so many things, fresh are a world apart.
Litchis are covered with a very thin, tough, inedible rind and have a largish pit in the middle. The edible part, a white, pulpy flesh, is easy to remove from both seed and skin. The flesh is fragrant and sweet, almost rose-like. Some wines, like Gewürztraminer, talk about having notes of litchi--and that elusive flavor brings a lot to the party.
You can eat them straight up, use them in savory dishes (think using in place of pineapple with ham or in stir-fries), and you can make over-the-top treats too.
My favorite thing to do with litchis, however, is drink them. Yup. Litchi martinis. A little bit o'heaven right here on earth.
What's in it for you
Litchis are a good source of potassium and vitamin C.
And the novels by Fred Pohl were about the Heechee, they're really good and you should read them.
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