Lychee

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Lychee

Lychee branch with ripe fruit

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Sapindales
Family:	Sapindaceae
Genus:	Litchi Sonn.
Species:	L. chinensis

Binomial name

Litchi chinensis
Sonn.

The Lychee (Litchi chinensis), also spelled Litchi (the U.S. FDA spelling) or Laichi and Lichu (in Bengali: লিচু), is the sole member of the genus Litchi in the soapberry family Sapindaceae. It is a tropical fruit tree native to southern China. It is also found in India, northern Vietnam, Indonesia and the Philippines.

It is a medium-sized evergreen tree, reaching 15–20 m tall, with alternate pinnate leaves, each leaf 15–25 cm long, with 2-8 lateral leaflets 5–10 cm long; the terminal leaflet is absent. The newly emerging young leaves are a bright coppery red at first, before turning green as they expand to full size. The flowers are small, greenish-white or yellowish-white, produced in panicles up to 30 cm long.

The fruit is a drupe, 3–4 cm long and 3 cm in diameter. The outside is covered by a pink-red, roughly-textured rind that is inedible but easily removed. The inside consists of a layer of sweet, translucent white flesh, rich in vitamin C, with a texture somewhat similar to that of a grape. The edible flesh consists of a highly developed aril enveloping the seed. The center contains a single glossy brown nut-like seed, 2 cm long and 1–1.5 cm in diameter. The seed, similar to a buckeye seed, is slightly poisonous and should not be eaten. The fruit matures from July to October, about 100 days after flowering.

There are two subspecies:

Litchi chinensis subsp. chinensis. China, Indochina (Vietnam, Laos and Cambodia). Leaves with 4 to 8 (rarely 2) leaflets.
Litchi chinensis subsp. philippinensis (Radlk.) Leenh. Philippines, Indonesia. Leaves with 2-4 (rarely 6) leaflets.

1 History
2 Cultivation and uses
3 Cultivars
4 Nutrition
5 Name in different languages
6 Lychee in space
7 Gallery
8 References
9 See also
10 External links

A major early Chinese historical reference to lychees was made in the Tang Dynasty, when it was the favourite fruit of Emperor Li Longji (Xuanzong)'s favoured concubine Yang Yuhuan (Yang Guifei). The emperor had the fruit, which was only grown in southern China, delivered by the imperial messenger service's fast horses, whose riders would take shifts day and night in a Pony Express-like manner, to the capital. (Most historians believe the fruits were delivered from modern Guangdong, but some believe they came from modern Sichuan.)

In the Chinese classical work, Shanglin Fu (上林賦), it is related that the alternate name, 离枝 (pinyin: lízhī), meaning leaving its branches, is so-called because once the fruit is picked it deteriorates quickly.

The lychee was first described in the West by Pierre Sonnerat (1748–1814) on a return from his travel to China and Southeast Asia.

It was then introduced to the Réunion Island in 1764 by Joseph-François Charpentier de Cossigny de Palma. It was later introduced to Madagascar which has become a major producer.

A plate of lychee showing a peeled fruit

Lychees are extensively grown in the native region of China, and also elsewhere in South-East Asia, especially in north of Thailand, Laos, Cambodia, Vietnam, Bangladesh, Pakistan, India, southern Japan, and more recently in California, Hawaii, and Florida [1] in the United States, the wetter areas of eastern Australia and sub-tropical regions of South Africa, also in the state of Sinaloa in Mexico. They require a warm subtropical to tropical climate that is cool but also frost-free or with only very slight winter frosts not below -4°C, and with high summer heat, rainfall, and humidity. Growth is best on well-drained, slightly acidic soils rich in organic matter. A wide range of cultivars is available, with early and late maturing forms suited to warmer and cooler climates respectively. They are also grown as an ornamental tree as well as for their fruit.

Germinating Lychee seed with its main root (about 3 months old)

A normal-sized seed(left) and a small-sized seed(right)

Lychees are commonly sold fresh in Vietnamese, Chinese and Asian markets, and in recent years, also widely in supermarkets worldwide. The red rind turns dark brown when the fruit is refrigerated, but the taste is not affected. It is also sold canned year-round. The fruit can be dried with the rind intact, at which point the flesh shrinks and darkens.

There are many different cultivars of lychee (lizhi), of which three are considered to be the most sought-after.

Hanging Green (Chinese: gualü, 掛綠): The most famous (and most rare) lychee in existence. It received its name because of the barely noticeable light green hue and green line on the shell. Ancient records have described Hanging Green as "Fresh and crispy as pear, without juice. It can last for three days after the shell is removed". For centuries, Hanging Green is an item of tribute to the imperial government of various dynasties, until people in Canton revolted during the Qianlong era against the tributes and chopped all but one of the Hanging Green trees. The sole remaining tree still produces fruit each year, and fruits from that tree are now called "Zhengcheng Hanging Green" (Zengcheng gualü, 增城掛綠).

Sweet Osmanthus Flavour (gua mei, 桂味): Named because of the Sweet Osmanthus flavour it contains, this lychee has light red shells, which contains sharp edges. The fruits are described as crispy and sweet. There is a related cultivar, called "Yatou Green" (yatoulü, 鴨頭綠). The shell of this cultivar has dark green spots.

Glutinous Rice Ball (nuomici, 糯米糍): Named after its thick fruit meats and sweet (some described the taste as close to honey) flavours. The fresh red shells are not sharp and hard, and the seeds from this cultivar are noticeably smaller than others. Some fruits from this cultivar are seedless.

Vải thiều is a well-known cultivar in Vietnam. It roots in Thanh Ha district, Hai Duong province and recently exists in Luc Ngan district, Bac Giang province. The fruit is notable for its small globe, red shell, tiny or no seed, very sweet taste and special favour.^[1]

Baila (白臘)
Baitangying (白糖罌)
Black Leaves (黑葉): This cultivar matures less than others, and has big meats and seeds. The shell exhibits a dark red tint.
Huaizhi (懷枝): Literally "Branches [of fruit] in the arms of [a person]", this lychee supposedly received its name when a government official toured Lingnan (modern day Canton) and placed within his arms lychee branches gifted by local villagers.
March Red (sanyuehong, 三月紅): This lychee matures the earliest, and are usually available annually around May.
The Concubine Smiles (feizixiao, 妃子笑): Famed as the cultivar of lychee Emperor Xuanzong of Tang brought from the edges of the Tang empire to cheer up Yang Guifei, this lychee matures earlier than others, and has a very light red tint on its shells.
The Jade Purse (yuhebao, 玉荷包): Named because of its large fruits and the thick meat within. The seed is small in this cultivar.

The following data was compiled by the USDA, and pertains to the nutrition information of significance per 100 grams of lychee fruit:

calories: 66
carbohydrates: 16.53 g
lipids (fat): 0.44 g
fiber: 1.3 g
sugars: 15.23 g

calcium: 5 mg
magnesium: 10 mg
potassium: 171 mg
phosphorus: 31 mg

vitamin c: 71.5 mg

Litchis, raw. USDA (2006). Retrieved on 2006-12-30.

The name 'lychee' comes from the Chinese 荔枝, which may have been lèće in Middle Chinese. This name in various forms is used throughout South and East Asia.

'Lychee' in various languages
Language	Original script	Romanisation	IPA transcription
Mandarin	Chinese: 荔枝	pinyin: lìzhī Wade-Giles: li⁴chih¹	[ li˥˩ ʈʂʐ̩˥˥ ]
Cantonese	Chinese: 荔枝	Jyutping: lai6 zi1 Cantonese Yale: laihjì	[ lɐi˨ tsiː˥˧ ]
Hokkien/Taiwanese	Chinese: 荔枝	Pe̍h-ōe-jī: nāi-chi	[ nai˧˧ tɕi˥˥ ]
Japanese	Katakana: ライチー、ライチ、レイシ Kanji: 茘枝	Hepburn: raichī, raichi, reishi Kunrei-shiki: raitî, raiti, reisi	[ɺ̠ajtɕiː], [ɺ̠ajtɕi], [ɺ̠ejɕi]
Korean	Hangul: 여지	MR: yŏchi Rev.: yeoji Yale: yeci	SK: [jʌ.tɕi] NK: [jʌ.zi]
Vietnamese	vải, lệ chi		Hanoi: [ vɐːj˧˩˧ ], [ l̺ɜj˧˨ ci˧˧ ] Saigon: [ jɐːj˧˩˧ ], [ l̻ʲɜj˧˨ ci˧˧ ]
Thai	Thai: ลิ้นจี่	RTGS: linchi ISO 11940: lîncī̀	[lín.tɕìː]
Tagalog	lichias, lichia Ref. spelling: litsias Similar native fruit: alupag-amo		[lɪˈtʃi.ə], [lɪˈtʃi.əs], [ɐˈlu.pəɡ ˈamo]
Malay	laici		[ˈlaɪ̯.tʃi]
Hindustani	Devanāgarī: लीची Urdu: لیچی	IAST: līcī	[liːtʃiː]

The first lychee in space was launched aboard the Bigelow Aerospace spacecraft Genesis II on June 28, 2007 as part of the private aerospace firm's "Fly Your Stuff" program.^[2] Guy Pignolet de Pluton, a professor at Université de la Réunion in Sainte-Rose, Réunion, provided the lychee which has been imaged on Bigelow Aerospace's website.