Exotic, sweetish, juicy lychee is not only an exquisite delicacy, but also a symbol of love in China, where this delicate fruit comes from.
Legend has it that once the Chinese Emperor Xuanzong of the Tang Dynasty presented the beautiful Yang Guifei with a basket of lychee as a token of his love. Since then, this small pink fruit has been considered a symbol of love in China. For a long time, it has been known in Europe in canned form – lychee in its own juice was served in Chinese restaurants. Today, fresh lychee can be easily found in the market and in supermarkets with a rich selection of fruits. These outlandish fruits will become a bright decoration of the table at the end of winter. Children really like their rough, fragile peel, which is easily removed. And under their pink skin lies a translucent white flesh with a delicate sweetish taste.
During the colder months, lychees are especially useful: they help to cope with fatigue and give us strength: they contain almost as much vitamin C as citrus fruits. Vitamin B, which is also rich in litchi, helps to strengthen neuromuscular tone. So, due to the significant content of vitamin B9, lychee is especially recommended for pregnant women and children. In Chinese medicine, the whole fruit, including the pit (which is itself poisonous), is used, among other things, as a remedy for headaches. In addition, lychee, rich in dietary fiber, improves digestion.
Lychees are best stored in the refrigerator, wrapped in absorbent paper. So they can lie for several days. You need to choose reddish-pink fruits, but if the skin turns brown, this does not mean that it is time to throw the fruit away – the pulp retains its taste.
Lychees are usually eaten fresh, but they can also be cooked, added to confectionery or used as a delicate addition to meat and vegetables. The Chinese even dry lychee and add dried lychee to tea instead of sugar.
Onion nests with lychee and sorrel
For 4 persons Prepare: 20 minutesPreparation: 12 minutes
- 12 lychees
- 4 large red onions
- 4 handfuls of sorrel leaves
- 80 g salted butter
- Cane (brown) sugar in crystals
- Sea salt Fleur de sel
- White pepper
Preparation
Peel the onions and cut them into ribbons. Separate the sorrel leaves from the stems, wash and dry. Remove the skin from the lychee and cut them, removing the seeds, into four parts. In a saucepan, melt half the butter with 2 tbsp. l. water, put onion ribbons and simmer covered over low heat for 10 minutes, stirring occasionally. Then add the lychee and simmer uncovered (so that the water evaporates and the sauce thickens) for another 2 minutes. In the second saucepan, sauté the sorrel in the remaining oil for 20 seconds. Arrange onion nests on plates, lychee on top, and sorrel around. Season with the onion stew sauce, Fleur de sel sea salt, pepper and sugar crystals. Serve warm.
Lychee Maki with Celery and Wasabi Puree
For 4 personsPrepare: 25 minutesPreparation: 15 minutes
- 12 ripe lychees
- 2 tbsp. l. rice vinegar
- 1/2 cup sesame oil
- 20 g salted butter
- 200 g black sesame
- 2 turnips
- 1 boiled beets
- 1 glass of milk
- 1 stem celery
- 1 tsp Wasabi
- Sea salt Fleur de sel
- Freshly ground pepper
Preparation
Remove the skin from the lychee, remove the seeds. Melt half the butter in a pan, add the rice vinegar, sesame oil and simmer the lychee for 20 seconds. Peel the turnips, cut into slices, pour water in a saucepan and bring to a boil. After boiling, cook for another 10 minutes, then add the peeled beets, a little salt and pepper, beat in a blender and transfer the mass to a pastry bag. Toast the sesame seeds in a hot skillet for a few minutes, then crush them lightly. Blanch the celery, blend in a blender, add warm milk, remaining butter, wasabi and a pinch of salt. Stuff the lychee with the turnip and beetroot mass, then roll them in the sesame seeds. Divide the lychee into bowls of three, drizzling the celery puree around.