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.
B3
- A great eating lychee developed in Australia with a small to medium seed.
- Available from late November to February.
- They have a red skin with a slight orange hue and tend to be more round.
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Bengal
- A classic lychee with a bright red skin and large seed.
- Available from December to January but in limited supply.
Fay Zee Siu
- A large fruit with a sweet taste that is picked with some green mottling on the skin.
- Available from November to December.
- It is extremely difficult to get commercial crops on a regular basis.
Kaimana
- A relatively new variety that is in limited supply.
- It is a large red fruit with a small seed.
- Available from November to December.
Salathiel
- Developed in Australia, they are bright red with a smooth skin but are small with a very small seed.
- Available from December to January.
SoueyTung
- This is the first variety of lychee to be cultivated in Australia. It is slowly becoming more readily available.
- Available from October to November.
Tai So
- A pretty red colour when ripe, they are a lovely eating fruit with a similar taste to the B3.
- Available from mid November to mid January.
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