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Lychee fruit nutrition facts

Delicious and juicy Lychee or "Litchi" reminds you the arrival of summer.   Botanically, this exotic fruit belongs to the family of Sapindaceae and named scientifically as Litchi chinensis.

The tree is a tropical type fruit tree native to low elevations of the provinces of Kwangtung and Fukien in Southern China. 

Litchi is an evergreen medium sized tree with dense, round-topped and slow-growing with smooth, gray, brittle trunk and limbs.  It may reach 40-50 feet height. Litchis, not only are eye-catching in spring when the huge sprays of flowers adorn the tree but also is a stunning sight for nature lovers.when the tree is full of berries.

Lychee with outer peel	Delicious litchi-pulp	Lychee fruit-interior

In structure, the fruit is a drupe; oval, heart-shaped or nearly round, measures about 3–5 cm long and 3 cm in diameter and weigh about 10 g. In appearance, the fruit has close resemblances with longan and rambutan fruits.

Its outer surface is covered with rough leathery rind or peel featuring pink color. The peel can be easily removable in the ripe fruits. Inside; consists of edible portion or aril which is white, translucent, firm and juicy.

The fruit has sweet, fragrant flavor and delicious to savor. The pulp has single, glossy brown nut-like seed, 2 cm long and 1–1.5 cm in diameter. The seeds, like in sapodilla, are not poisonous but should not be eaten. Fresh lychees are readily available in the markets from July to October, about 120-140 days after flowering.

Health benefits of Lychee

• Lychee fruits are low in calories, contains no saturated fats or cholesterol, but rich in dietary fiber which can be very important for individuals who are concerned about their excess body weight.

• Litchi, like citrus fruits, is an excellent source of vitamin C; provides 119% of daily recommended value of vitamin C per 100 g. consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

• It is a very good source of B-complex vitamins such as thiamin, niacin and folates. These vitamins are essential since they function by acting as co-factors to help body metabolize carbohydrates, proteins and fats.

• Litchi also contains a very good amount of minerals like potassium and copper. Potassium in an important component of cell and body fluids helps control heart rate and blood pressure; thus offers protection against stroke and coronary heart diseases. Copper is required in the production of red blood cells.

Selection and storage

Fresh lychee fruits are available in the markets from July to October. The Fruit must be allowed to ripen fully on the tree itself since the ripening process stops soon after harvested. Overly maturity makes them turn dark-brown in appearance and lose their luster and flavor. While harvesting, snip off entire fruit brunch, keeping a short piece of the stem attached.

In the store, choose fruits that feature fresh, without cuts or molds. Litchis have very good shelf life. Fresh fruits can be kept at room temperature for up to five days and can be stored for up five weeks in the refrigerator. They can also be frozen or dried and canned for export purposes.

Preparation and serving methods

Separate each fruits from the brunch and wash them in cold water.  Using a small serrated knife, slice the outer tough litchi skin lengthwise all the way around down to the seed. Then, carefully peel away the tough outer skin along with the inner thin membrane to expose the beautiful, jelly textured white flesh. Remove the brown-black seed and enjoy!

Here are some serving tips:

• Fresh lychee arils or flesh should be enjoyed all alone without any additions.


• Litchi slices can be a great addition to fruit salads and dressings.


• Lychee juice can be a refreshing drink during summer season.


• Litchis can be used in jellies, sauces and syrups.

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