Latest news with #lychee
South China Morning Post
10-07-2025
- Health
- South China Morning Post
Why the ‘Hermès' and ‘Chanel' of Chinese lychees are so sought-after
If there is one good thing about these sticky, sweaty summers in Hong Kong it is the sweet promise of lychee season, with bunches of the ripe fruit stacked high on every market corner and grocery store. Such a sight would probably have pleased the great Chinese poet and gourmet Su Shi, better known under his pen name Su Dongpo, who famously gave his name to the famous pork belly dish he so loved. He was also a lychee fanatic – he declared once that he would not mind being a southerner if he could eat 300 of them a day. Same, Su, same. The only thing stopping me from demolishing dozens of lychees in one sitting is the traditional Chinese medicine principle that sees the fruit as highly yang – warming and drying. The saying 'one lychee equals three torches of fire' is no joke. The belief is that consuming too many lychees can lead to ailments like sore throat, nosebleeds, pimples and ulcers. As someone prone to breakouts and scratchy throat, I will these days have no more than a mere handful before resisting the temptation to eat more. But that was before I came across xian jin feng, a delicate, honeyed variety brought back from China by a friend. Colloquially known as the 'Chanel of lychees' from a ranking created in 2023 on Chinese social media channels, it is as elegant as you would expect, with a crisp, clear sweetness and no tangy aftertaste, its tiny seeds encased by juicy pearlescent flesh.
South China Morning Post
06-07-2025
- Science
- South China Morning Post
Where lychees came from and why in Chinese culture they're an auspicious symbol
'Eating three hundred lychees every day, I would long live in Lingnan.' The sentiment of Song dynasty poet Su Shi towards this popular summer fruit is echoed by many across Asia today. From Hong Kong to Hanoi and Maoming to Muzaffarpur, mounds of dusty-pink lychees can be found in wet markets and on the sides of streets at this time of year. Their thin leathery skin peels easily to reveal luscious translucent-white flesh that covers a shiny seed and has a heady floral flavour. Native to southern China and northern Vietnam, lychees appear in historical records in China as far back as 200BC. Lychee can be found in wet markets and at street-side stalls across Asia in the summer months. A 2022 report published in the scientific journal Nature Genetics used DNA sequencing to theorise that the first lychees appeared tens of thousands of years ago in what is today Yunnan province in southwest China.
The Guardian
06-06-2025
- Lifestyle
- The Guardian
Helen Goh's recipe for pavlova with raspberries, lychees and elderflower cream
Inspired by Pierre Hermé's iconic ispahan macarons, where rose, lychee and raspberry create an exquisite flavour combination, this dessert reinterprets the trio in a crisp and marshmallowy pavlova. Instead of rose, I've used elderflower to infuse the cream, gently bringing together the delicate sweetness of lychee and the tart brightness of raspberries. Garnish with fresh elderflowers (if you can find any) and some coulis for a beautiful centrepiece. Prep 5 min Cook 2 hr 30 min Cool 2 hr Serves 8-10 For the meringue250g egg whites (from 6-7 large eggs)½ tsp cream of tartar400g caster sugar 2 tsp vanilla extract 1 tsp white vinegar 2 tsp cornflourFine sea salt For the cream filling400ml double cream 100g mascarpone 2 tbsp elderflower cordial 2 tbsp icing sugar For the fruit topping565g tin lychees (250g drained weight)350g fresh raspberries Fresh elderflowers, to decorate (optional) Using the base of a roughly 23cm cake tin or plate, trace a circle with a marker pen on a sheet of baking paper, then put the sheet ink-side down on a large baking tray. Heat the oven to 150C (130C fan)/300F/gas 2 and put an oven rack in the bottom third of the oven. Put the egg whites in the bowl of an electric mixer, and beat with the whisk attachment on medium-high for about a minute, until foamy. Add the cream of tartar and carry on whisking to soft peaks. Add the sugar a tablespoon at a time, whisking all the while, then beat for about five minutes, until the mix is thick and glossy. Turn down the speed to low, add the vanilla, vinegar, cornflour and a pinch of salt, and beat for another minute or two to incorporate. Dab a little meringue under each corner of the baking paper, so it sticks to the tray, then spoon the rest of the mixture into the centre of the traced circle. Using a small spatula, spread the meringue to the size of the circle, shaping it into a round with a slight dip in the centre. Transfer the tray to the oven and immediately lower the temperature to 120C (100C fan)/250F/gas ½. Bake for two hours, then switch off the oven and, with the door slightly ajar, leave the meringue inside for about two hours, until completely cool. When you're ready to serve, put all the ingredients for the cream filling in the bowl of an electric mixer, and beat with the whisk attachment on medium-low for about a minute. Turn up the speed to medium and beat for another minute or two, until the cream makes smooth waves. To assemble, carefully transfer the meringue to a serving platter, then spoon the cream into the centre and spread it right to the edges. Top with the lychees and raspberries, some coulis if you like, and place a few elderflowers all over, if you managed to find some.
