Fresh Lychee Fruit |
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Lychees originated in the subtropical low elevations of Southern China over 2000 years ago in the provinces of Kwangtung and Fukien. The botanical name for lychees is litchi chinensis, it is from the sapindaceae or soapberry family. Successful lychee crops outside of China exist in Mexico, Australia, Florida, Hawaii, Brasil and South Africa. |
Mexican lychees are the first producing crop of North America and often are thought to be of superior quality. Tier-one Mexican growers adhere to strict global agriculture standards. Each lychee fruit is one to two inches in diameter with only one seed, the mass varies between 21/25 grams, and has sugar acid ratio of about 30:1. The Brewster (Chen Zi) variety is the most common and popular commercial lychee. The Brewster lychee is a vibrant luscious fruit that is fragrant, sweet, extremely juicy, easy to eat, and consistently outranks other varieties in taste tests. The rugged bumpy skin varies from red/pink when most fresh, then begins to turn brown with age and/or environmental changes. |
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Once the skin has been easily peeled off, the translucent grape-like fruit is exposed. The average grower’s lychee season lasts approximately 6 weeks each year. Lychees are mostly eaten fresh by themselves and in salads. Refrigerated lychees taste very refreshing. |
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Minimum Order: The minimum order is 10 pallets (1,300 10 lb. boxes). |
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Availability: May, June, July |
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Selection & Storage: Lychees should be preferably selected while still red/pink in color, although brown lychees may also be eaten. If possible, wrap the lychees in paper towel or thin tissue paper before storing them in a humid environment at 45F, this will help prevent the lychee skin from cracking and help maintain the red/pink color longer as opposed to turning brown. |
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Display: Display with other tropical fruits such as Starfruit, Mangos, Pummelo, Mangosteen, Rambutan, and Longans. |
| USDA National Nutrient Database for Standard Reference: Release 16 (July 2003); NDB No: 09164 |
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Nutrient |
Units |
Value per 100 grams |
|
|
|
|
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Water |
g |
81.76 |
|
Energy |
kcal |
66 |
|
Energy |
kj |
276 |
|
Protein |
g |
0.83 |
|
Total lipid (fat) |
g |
0.44 |
|
Ash |
g |
0.44 |
|
Carbohydrate, by |
g |
16.53 |
|
Fiber, total dietary |
g |
1.3 |
|
Sugars, total |
g |
15.23 |
|
|
|
|
|
Calcium, Ca |
mg |
5 |
|
Iron, Fe |
mg |
0.31 |
|
Magnesium, Mg |
mg |
10 |
|
Phosphorus, P |
mg |
31 |
|
Potassium, K |
mg |
171 |
|
Sodium, Na |
mg |
1 |
|
Zinc, Zn |
mg |
0.07 |
|
Copper, Cu |
mg |
0.148 |
|
Manganese, Mn |
mg |
0.055 |
|
Selenium, Se |
mcg |
0.6 |
|
|
|
|
|
Vitamin |
mg |
71.5 |
|
Thiamin |
mg |
0.011 |
|
Riboflavin |
mg |
0.065 |
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Niacin |
mg |
0.603 |
|
Vitamin B-6 |
mg |
0.100 |
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Folate, total |
mcg |
14 |
|
Folic acid |
mcg |
0 |
|
Folate, food |
mcg |
14 |
|
Folate, DFE |
mcg_DFE |
14 |
|
Vitamin B-12 |
mcg |
0.00 |
|
Vitamin A, IU |
IU |
0 |
|
Vitamin A, RAE |
mcg_RAE |
0 |
|
Retinol |
mcg |
0 |
|
Vitamin E (alpha-tocopherol) |
mg |
0.07 |
|
Vitamin K (phylloquinone) |
mcg |
0.4 |
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