History
Native to Southeast Asia, particularly China since the 2nd millennium BC, the lychee (or letchi), whose scientific name is Litchi chinensis Sonnerat, was considered a good‑luck symbol in China. It is sometimes called the “Chinese cherry.” It was introduced to Martinique at the end of the 18th century.
The letchi then spread quickly across the island. In the French Caribbean, the word “letchi” is used more often than “lychee,” since this is the term used in Creole. It is also cultivated in India, Thailand, South Africa, Israel, Mexico, Australia, and the United States.
Varieties
There are more than a hundred varieties, though only 3 or 4 are commercially available. For example, the rambutan found in the Caribbean is a variety related to lychee. The lychee tree can reach up to 20 meters in height and produces large quantities of fruit, between 100 and 150 kg per year. The tree produces clusters of varying density. The entire cluster must be cut to harvest the fruit and prevent it from drying out. The harvest lasts about one month.
The letchi is green before ripening and turns red when mature. It measures between 2 and 5 cm and is surrounded by a thin, rough shell that becomes rigid after picking. However, it remains easy to peel. It is most often eaten raw after removing its red skin.
Its white flesh is the edible part. It is highly fragrant, which is why lychee is sometimes used in cosmetic products, perfumes, and even household items (such as dishwashing liquid).
Medicinal Properties
Lychees are rich in carbohydrates and vitamin C, making them energizing and revitalizing fruits. They also provide B vitamins, which help protect the skin. With its very high water content, the lychee is a refreshing fruit. Like most fruits, it is very low in calories and fat, making it an excellent choice for a healthy diet.
Uses
In Martinique, lychee is most often eaten raw, but it is also used in juices, sorbets, fruit salads, yogurts, and jams. It is also used to flavor rum‑based liqueurs.
