
Lady Yang Kuei Fei, Imperial cocubine to the last emperor of the T’ang dynasty (Hsuan Tsung, 712-756 A.D.), was an early and passionate devotee to the lychee. A red, heart-shaped fruit originally cultivated in China almost 2,000 years ago, this symbol of love and romance reached Hawaii in 1873. It was conveyed to California and Florida by 1897.
A versatile “super fruit,” lychees are used for sweetening juices, meats, salads, and parfaits; there are even lychee skin products and a lychee martini (this and other recipes at http://www.lycheesonline.com). The Lady Yang Kuei Fei enjoyed them fresh, when they’re tastiest. In fact, using a series of guards on fast horses, her emperor ordered that lychees be transported 600 miles for her enjoyment (no mean feat: Lychees don’t ripen after they’re picked, and they spoil quickly).
Lychees are available in health food and specialty stores in many forms, including fresh. The flesh is translucent white, firm, and juicy. It packs 72 mg of the antioxidant vitamin C as well as some fiber and B vitamins.
However, the lychee isn’t without some unusual qualities. Neither the peel nor the single seed are edible; remove both before you eat the fruit. A lychee myth is illustrated by the Cantonese saying, “One lychee equals three torches of fire,” referring to the fruit’s Yang properties. The saying’s accuracy is unsubstantiated, but if you’re concerned, 3 lychees are enough they’ll provide 1/3 of an adult’s daily requirement for vitamin C.
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