Hello and welcome to In The Kitchen With Matt, I am
your host, Matt Taylor, and today I have another fruit
episode for you.
I'm going to be talking about the tropical fruit called the
Lychee and the lychee is an awesome fruit.
I had these when I lived in the Philippines many,
many years ago.
And I just love this fruit.
It's very tasty.
And it's in this soap berry family, which also the
longan and the rambutan belong to you.
I have those videos that I've done here on my channel as
well as well.
And you'll see when I open it up how it looks similar to the
inside of those fruits.
And these originated in China.
And records date back to like the 11th century of this fruit
being grown there, which is pretty cool.
And it's grown elsewhere as well.
Like I mentioned, the Philippines and India,
it grows well in Hawaii and in Florida.
These actually came from Florida.
I picked these up at my local Asian market.
It's not super local.
It's like twenty five minutes away called the Mekong Market.
And these were six ninety nine a pound.
And at least I thought they were going to be.
That's what it said they were going to be.
But when they rang them up, to my surprise, they were three
dollars off or 350 off.
It was like 359 a pound, something like that.
So I lucked out.
And so that was a nice surprise.
And it's really, really cool.
Little fruit to eat, very easy to eat.
And if you look at it here, it's like a small little
about the size, a little bit less the size of smaller than
like a golf ball.
And it's got these little tiny spikes on it.
And it looks like a little mini like dragon egg.
That's kind of a good way to describe kind of what
it looks like.
And they're usually going to be pinkish yellowish, pinkish to
reddish in color on the outside.
I believe they're also they also grow in Australia,
but there's probably a lot of other countries that grow that
I didn't mention they can grow here in Arizona.
They're just a very difficult tree to keep alive here
in Arizona, kind of like the avocado.
But if you have a nice microclimate for these,
the people have been successful in growing them here
in Arizona.
First of all, there's a couple of spellings.
There's the Y CHB and then the Elyse VHI or the lightish VHI
for the spelling.
The fruit is used in like ice cream and jelly and smoothies
and things of that nature also gets eaten fresh and ripe and
some health benefits for it.
They're very nutritious, they are high, they're pretty
much water and carbs.
They have a decent level of vitamin C, they have a good
source of copper, a good source of potassium and
high in antioxidants.
Well, how do you eat one ?
Well, it's pretty simple.
What are you going to do is you will just take it and you will
just come in here and take your fingernail and just peel it.
No need to cut it in half with a knife or anything.
Just easily peel that skin off.
And there you go, appeals very quick and easy,
a little different than a rambutan.
And see, there's the skin and there is the light and there's
going to be a pit on the inside and you could open it up with
your fingers and grab the pit, or I just want to go like this
and just take a bite.
Hmm hmm hmm hmm.
Yumi.
And
there's not as much of like a woody covering for the pit.
A lot of times with the
rambutan, there's like a little woody covering skin around the
pit that kind of gets stuck to the fruit.
And it's not very appetizing.
You can still eat.
It just doesn't taste good.
This pits these pits come out a little bit more smooth, kind of
like the longan, a pit from the longan.
And it's such a.
Such an amazing flavor, super juicy.
I mean, it made up mostly of water
and it's very sweet and I bet most of the carbs come from the
sugar content and the flavors , like
kind of like a grape.
It's very similar and tasting to the wrong button.
I think it may even be a little bit sweeter than the ROWBOTTOM
Maybe a hint of sourness, mostly sweet and a very
fruity tropical taste.
And the texture is kind of like a grape and it's
just absolutely amazing.
It's such an amazing tasting fruit.
If you haven't tried one and you have a Asian market
near you,
you need to try this fruit because it is incredible.
And I might like this even more than the rambutan.
I really like the wrong time, but.
Oh, man, especially because how easy this is to eat.
Again, the seed.
I'm going to clean up every little bit of fruit from this.
It's
just an amazing fruit.
Again, taste is subjective to me.
It tastes a very sweet, sweet grape with that fruity,
tropical, nuanced flavor along with it.
Very good.
So if you ever get a chance, pick pick them up and give
them a try.
If you've ever had them drop a comment down below and let me
know how you like them.
And I have several viewers that watch the show that are from
India and the Philippines and places like that.
So you've probably had it.
Let me know if you like them or not.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to eat another one of these.
Oh, yeah.
Yummy, yummy, yummy.
I'm just going to sit here and let the camera roll for like 20
minutes as I eat every one of these right in front of you.
Yeah.
Hmm, yeah, that's really, really good.
Oh.