Nutritional Values and Uses of Lychee Fruit

Lychee fruit is a sweet, fragrant, one-seeded fruit that is very popular in many South Asian dishes. Native to southern China, lychee has been a favored fruit there for thousands of years. Its fruits are aromatic with white flesh and strawberry-red skins, and can be eaten directly off of the tree. While still relatively unknown in the United States, lychee is gaining a reputation for its pleasing taste and nutritional content.

History

Lychee is given its name from the words lee chee, meaning “one who gives the pleasures in life” in Chinese. With its pink-red skin, heart shape, and soft perfume, it is considered to the fruit of romance throughout China. The oldest surviving account of lychee appeared in 1059 CE in Chinese written literature, though many ancient legends mention lychee in their tales. Lychee is praised in China for its flavor and attributed folk medicinal value. In Chinese herbal medicine, lychee is used as an analgesic for pain, an expectorant for coughs, and as a tonic for gastrointestinal distress. Lychee was not cultivated outside of China until the 17th century, mostly due to the short-lived nature of its seed. By the late 1800s, India had become one of the primary cultivators of the lychee fruit.

Cultivation

Lychee is one of the most cultivated members of the soapberry family, Sapindaceae. Cultivation of lychee outside of southern China and India has proved difficult, due to its restricted zone of viability. Best suited to the humid, temperate seacoasts of China, lychee is vulnerable to the occasional cold snaps experienced here, even in tropical Florida. As a result, lychee fruit is either imported, or is only sold in specialty stores near the few lychee orchards in Florida and California. Neither Florida nor California have climates well-suited for the cultivation of lychees, as they require warm to cool subtropical climates. Hawaii has seen more limited success, as the variety of microclimates that exist on the island can provide ideal zones for lychee production.

Nutritional Content

Lychee fruit contains a host of beneficial vitamins and minerals. High in vitamin C, it is also a great source of B vitamins, potassium, and copper. Additionally, lychee contains both phosphorus and calcium, making it a good bioavailable source of these minerals that work in conjunction together.

Oligonol

Recent studies of lychee have shown lychee to be a good source of oligomer polyphenol – an antioxidant with possible positive effects on fat distribution in the human body. Though oligomer polyphenol, or oligonol, has not been proven to reduce fat deposits, there is some research supporting this claim. In addition to being a possible weight-loss aid, oligonol has been shown in several studies to have excellent antioxidant properties. oligonol taken in supplement form is safe at the recommended dosage, with no known side effects.

Culinary Uses

Lychee fruit is, first and foremost, eaten as a fresh fruit. Peeled and pitted, it make an exotic addition to fruit salads and toppings. It can also be found canned and dried. Canned lychee is great for making jellies and sauces. Dried lychees are a ready-made snack that can be eaten like raisins. For any recipe calling for a sweet fruit, such as peaches, lychee fruit can be easily substituted.

Medicinal Uses

Along with the possibilities of olegonol, lychee has been used for years, here and in the Orient, as a folk remedy for a number of ailments, such as cough, neuralgia, stomach ulcers, and gland enlargement. Additionally, lychee is currently being studied for possible for anti-carcinogenic properties. This type of fruit is by far one of the most medically useful there is.