Lychee

This tropical to subtropical fruit is native to China (Guangdong and Fujian). Its thin, bumpy, pinkish-red peel encases bright white flesh with a special firm and juicy texture and a unique fragrant, sweet taste. In the center is a medium-sized pit: the seed. The fruit has been cultivated since 2000 BC, and in Europe, it has been known since 1570. Lychee leaves resemble bay leaves, and the plant is evergreen, but in our climate, it needs to overwinter frost-free (not too warm). The large clusters of cream-colored blossoms have a wonderful fragrance. Grow the trees in a well-drained pot with potting soil, which should be partially replaced and/or fertilized annually. After a few years of patience, it is quite possible to achieve fruit growth. Eat 9 fruits per day and you'll get your daily dose of Vitamin C!

Names:
Latin: Litchi chinensis
Dutch: Lychee
English: Lychee, Litchi, Leechee or Lichee