Lekker Litchis
Litchis are such special fruit that there is simply nothing else in the world like them. You can’t compare them to anything and they are in fact the only member of their classification family.
This tropical and subtropical fruit tree is native to the Guangdong and Fujian provinces of China, and is now cultivated in many parts of the world. The litchi has a history of cultivation going back to 2000 BC according to records in China.
South Africa produces about 2 million 2kg boxes per year, 2500 ton fruit is sent to the local market and 1600 ton is sent to juicing facilities. Litchis are generally available from October to March and are a good source of vitamin C and are free from saturated fats, cholesterol and sodium.
Varieties
Fay Zee Siu
This variety bears fruit from early to mid-season and produces large fruit with delicious fruity flesh. Fruit quality is optimum when half coloured and over-ripe when fully coloured. The fruit has small seeds with a big edible portion.
McLean’s Red
This second-most-cultivated variety of SA produces fruit with large seed from mid to late season. Fruit are attractively red coloured and have distinctive pointed tips.
Third Month Red
This is the earliest cultivar available in the world and can ripen as early as October in the southern hemisphere. Its skin is tough and turns deep red when ripe. It also has large seed and its flesh turns brown when mature.
Wai Chee
This is the main cultivar grown in China and it was only introduced in South Africa in the 1990s. The fruit ripens late in season. It is a very reliable bearer with a long harvest period as fruit can stay on tree for 14 days after ripening.
HLH Mauritius
This variety was introduced to South Africa in 1875. It is a mid-season bearing tree with medium to large fruit. It tends to be an alternate bearer but produces good crops. It is very susceptible to wind damage.
Recipes
Litchi, pawpaw, avocado and rocket salad
Ingredients:
1 large pawpaw, sliced
12 litchis, peeled & pitted
2 avocados, peeled and sliced
50 g rocket
limes, quartered
1 chilli to garnish
Dressing ingredients:
2 tablespoons brown sugar
50 ml lime juice
100 ml sweet chilli sauce
30 g mint leaves chopped
Preparation:
1.Arrange the salad on a platter.
2.Combine the dressing ingredients and mix well.
3.Pour dressing over salad and serve immediately
Litchi Cheesecake Blossom
Ingredients
8 sheets phyllo dough
1/4 cup butter, melted
1/2 cup cottage cheese
1 package (220g) cream cheese, softened
1 egg
1/2 cup plus 3 tablespoons sugar, divided
4 teaspoons lemon juice, divided
1/2 teaspoon vanilla
850g of litchis peeled, cut in halves, and juice reserved
Fresh litchis and sliced kiwifruit, for garnish.
Method
Preheat oven to 180ºC. Grease 12 regular muffin cups. Layer 4 sheets of phyllo dough on waxed paper, brushing each sheet with melted butter. Repeat with remaining 4 sheets, forming separate stack. Cut each stack in half lengthwise and then in thirds crosswise, to make a total of 12 squares. Gently fit each stacked square into prepared muffin cup, forming 4-petaled blossom.
Process the cheese, egg, 3 tablespoons of the sugar, 1 teaspoon of the lemon juice and the vanilla in a food processor or blender until smooth. Divide evenly among cups. Bake 10 to 15 minutes or until lightly browned. Carefully remove from muffin cups to cool.
Bring reserved litchi juice to a boil in a small saucepan. Cook until reduced to 3/4 cup, stirring occasionally. Puree litchis in food processor or blender. Combine litchi puree, juice, remaining 1/2 cup sugar and 3 teaspoon lemon juice. Refrigerate.
To serve, spoon litchi sauce onto 12 dessert plates. Place cheesecake blossom on each plate. Top with fresh litchis and arrange kiwifruit in sauce to resemble leaves.
Images and info supplied by South African Litchi Growers Association (SALGA)
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