Lychee, a fruit native to southern China, add sweet, slightly tart flavor to entrées, cocktails and desserts. The fruit has a bumpy red exterior with soft, white edible flesh inside. It’s currently found on only five percent of restaurant menus, but nearly 40 percent of the population is aware of the product, making it an exotic yet approachable ingredient. Chefs are using lychee to add an unexpected twist to both sweet and savory dishes.
Flavor of the Week: Lychee lends sweetness, sophistication
Fruit adds sweet and tart punch to drinks, dishes