Lychee (Litchi chinensis)

OriginThe emperors' favorite fruit

According to tradition, in the 8th century Emperor Xuanzong had fresh lychees brought from the south to the capital by horse-drawn carriage - for his lover Yang Guifei.

The lychee originates from southern China and northern Vietnam, where it has been cultivated for well over a thousand years. As early as 1059, the scholar Cai Xiang described numerous varieties in a dedicated treatise on the lychee. It is closely related to the longan and rambutan, which also have a glassy, sweet pulp beneath a hard peel.

Today, China is the largest producer, followed by India and Vietnam. Lychees come to Europe primarily from Madagascar and South Africa, which harvest during the European winter – hence their typical Christmas fruit here. In summer, fruit arrives from Asia and Israel. The red, bumpy skin quickly turns brown after harvesting; to prevent this, lychees are often treated with sulfur dioxide, which must then be labeled.

To useWhat the lychee can do for you

100g of lychees provide around 66 kcal, about 15g of sugar and around 70mg of nitrates. Vitamin C. Just ten fruits, about 100g of pulp, cover a large part of the daily requirement of 95 to 110mg. They also contain potassium, copper, and some folate. Polyphenols, especially in the peel and seed.

Vitamin C supports the immune system, connective tissue, and the absorption of iron from plant-based foods. Laboratory studies with lychee extracts, often from the peel or seeds, show antioxidant effects – however, these have not been studied in humans. The fruit itself is simply an aromatic, vitamin-rich treat.

One important limitation concerns unripe fruitThey contain hypoglycin A and methylenecyclopropylglycine (MCPG), which block the production of glucose in the liver. In Muzaffarpur, India, almost 400 children contracted acute encephalopathy with hypoglycemia in 2014; around a third died. The affected children were malnourished and had eaten many lychees during the day and nothing in the evening. There is no comparable risk for healthy, well-nourished people who eat ripe lychees after a meal.

IngredientsThis is what's inside the lychee

Lychees contain water, sucrose, glucose and fructose, malic and citric acid, vitamin C, potassium, copper, folate, small amounts of fiber, and polyphenols such as procyanidins, epicatechin, and rutin. Their characteristic fragrance comes, among other things, from geraniol and other rose-like compounds.

The amino acids hypoglycin A and MCPG are found in the seeds and, to a lesser extent, in the pulp of unripe fruits. Their levels decrease significantly as the fruit ripens.

Enhanced combinationsWhat makes the lychee stronger

Lychee has a delicate aroma - it needs partners that don't overpower its fragrance.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere she belongs

• PureFreshly squeezed from the peel.
• fruit saladWith mango, kiwi and mint.
• Lychee sorbetWith lime.
• Yogurt dessertWith rose water and pistachios.
• SmoothieWith raspberry and coconut water.
• Asian saladWith cucumber, chili and coriander.
• Sweet and sour sauceWith tofu or vegetables.
• Chia puddingWith lychee and coconut.
• iced teaGreen tea with lychee.
• DriedLychee raisins as a snack.

As a home remedyChoosing and enjoying lychees correctly

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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