Chinese lychee (Litchi chinensis)

The Chinese lychee, also known as the two-leaved delicious, is a subtropical evergreen tree native to the Chinese provinces of Canton and Fujian. Its fruit is characterised at first sight by its hard and uneven reddish-brown skin. It is produced up to twice a year on this tree and enjoys considerable popularity both at home and abroad. It is one of the oldest cultivated crops and pickled fruits were traded in ancient China.

The Chinese lychee is particularly valued for its aromatic fruit, which is characterised by its sweet, slightly sour taste. Lychees can be eaten fresh, dried, preserved or made into juice or wine. In China and Southeast Asia, lychees are also used to make various types of sweets, compotes and jams. Thanks to its distinctive flavour and delicate aroma, lychee is now also used in cosmetics, particularly in various face masks, creams and oils. Despite the fact that lychee is usually eaten fresh, it can also be found in dried form. Dried lychees, known as 'lychee nuts', are a popular ingredient in teas and spice blends. In the pharmaceutical industry, lychee extracts are used for their antioxidant and anti-inflammatory properties.