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Produce TypesAcknowledgement The information about these tropical produce types is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
Lychee
Lychees have been cultivated in their native southern China for centuries. Their popularity has seen them spread worldwide for commercial cultivation. They were first introduced into Australia in the 1870s by Chinese gold seekers. It is Chinese tradition to offer lychees as a New Year good-luck charm because they are considered a symbol of romance. Characteristics Lychees are oval to round, depending on variety, and measure about 3 cm in diameter. They have a leathery, scaly, skin, which ranges in colour from pink to red. The flesh is semi-translucent, firm and jelly-like, containing a single, shiny, inedible, brown seed. Taste Tangy, sweet and juicy. Buying and Storing Choose fruit with skin that is pink or red. Greenish fruit is under-ripe, while brown fruit is over-ripe. Once picked, the lychee does not continue to ripen. Fresh fruit wrapped in plastic can be kept in a refrigerator for five to seven days and may be kept at room temperature for two or three days. Lychees can be frozen for up to six months or dried within their shells. Preparing and Serving Lychees are best eaten fresh. Peel with fingers, then nibble or suck the flesh from the seed. They make a refreshing end to a meal. Lychees can be pitted and added to fruit salads or used in sweet and sour dishes and salads. They make a tasty accompaniment to pork and duck. Availability November to February. Varieties Fay Zee Siu, Bengal, Tai So, Kwai May Pink. [Top] Longan
Longan is native to southern China and India and is a close relative of the rambutan and lychee. Chinese immigrants brought longan seeds into tropical north Queensland during the 1870s and many large trees still exist in the region from that era. One of the best examples is an old tree beside the Chinese Joss House in Innisfail. In Chinese medicine, longan are used to relieve stress, boost the immune system, enrich the blood and increase vigour. Longans are reputed to give good fortune to all who are lucky enough to enjoy them. Characteristics Longans are round to oval in shape, typically 2 cm to 3 cm in diameter, with a thin, leathery, golden brown skin. The pulp is translucent and contains a single, round, black, shiny seed. They are borne on hanging panicles as a large bunch of fruits. Individual trees can carry fruit weighing hundreds of kilograms. Taste Longans have a fresh, distinctive taste and can be used to cut the palate like a sorbet. They are sweet and aromatic with musky overtones. Buying and Storing Choose fruits that are firm. To open longans, squeeze at the stalk end and the flesh should pop out. Fresh fruit can be wrapped in plastic and stored in a refrigerator for five to seven days and may be kept at room temperature for two or three days. They can also be frozen or dried Preparing and Serving Because they are easy to peel, longans make an unusual and quick addition to a salad. Add a bunch to a fruit platter for novelty and colour contrast. The delicious sweet juice, along with a slightly spicy aftertaste, make longans superb in combination with with ice cream. For something special, combine them with other fruit and a couple of tablespoons of Grand Marnier. The characteristic musky flavour of the longan also complements stir-fry and savoury foods. Availability February to March Varieties Biew Kiew, Kohala, Chompoo, Homestead. [Top] Rambutan
The rambutan is native to Malaysia and Sumatra and is found in gardens throughout South East Asia. Seedlings were introduced to tropical north Queensland in the 1940s and commercialised in the early 1970s. It is the most popular commercially-grown fruit tree on the Wet Tropics Coast. The name rambutan comes from the Malay word rambut, meaning hairy. Rambutans grow in large clusters on the tree and make excellent decorations. Characteristics Rambutans are oval to oblong in shape, typically about 5 cm in diameter, and weigh 30-50 grams. Depending on the variety, they are a vivid red, pink or yellow fruit covered in soft spines. The flesh, usually transparent or white in colour, surrounds a single seed. Some varieties are free stone while others have flesh that clings to the seed. Taste Sweet, juicy flesh with a mildly acidic flavour that is very refreshing. Buying & Storing Select firm, brightly coloured fruit that shows no signs of bruising. The spines should be firm but not brittle. Although dehydration and rough handling will often result in blackened spines, the fruit is generally fine to eat. Fresh rambutan can be kept in a plastic container in a refrigerator for five to seven days and at room temperature for two or three days. Preparing & Serving Rambutans are best eaten fresh. To prepare, cut around the centre of the fruit with a sharp knife, penetrating the skin only. Lift off the top half of the skin leaving the fruit in the half shell, like an egg in an eggcup. It can be added to fruit salads, served with ice cream, made into sorbets or jams, and added to salads, cheese or meat platters. Rambutans are an excellent addition to either sweet or savoury kebabs or they can be served fresh to follow savoury dishes. Varieties Classic Red, R9, Rongrien, Yellow and Pink. [Top] |
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