Lychees

At the moment, you could make the argument that New York is tropical.  That’s an over-heated brain talking.  This may be cruel, but remember winter? I usually write about the seasonal and local this time of year, but couldn’t resist these beautiful tropical fruits. After all, Lychee are not local to us, but they are local somewhere (I heard once that there is a world outside of Brooklyn). Also, chinatown has these in stands everywhere so it’s certain that in some spots on the planet Lychee are in season as well. Chances are you will be able to find these plum sized tropical fruits in your own alternate shopping universe.

Intrigued (just a little)?  What do you really need to know?  Just like cherries, Lychee are picked when ripe and do not improve after harvest.  Choose them intact and red to pink in color.  Unlike cherries, they will keep for a couple of weeks.  If you don’t have a cool place in your kitchen, they are best stored loosely in a perforated plastic bag in the refrigerator.  The pretty pink shell color will turn brown, but the interior fruit will remain juicy and ready to eat.  Splitting the shell carefully with either your fingers or a knife, and carefully peeling it away, pale white flesh will be revealed.  Sweet and pleasantly floral, full of vitamin C and with healthy amount of potassium, lychees will sooth even the most over-heated culinary adventurer.  Don’t eat the seed and don’t worry about winter…. plenty of time for that!