Lychee

History and origin

The Chinese lychee (Litchi chinensis) is a tropical tree native to the Chinese provinces of Guangdong, Fujian, and Yunnan, where it has been cultivated for more than 2,100 years. It then spread to other tropical regions such as Cambodia, India, Vietnam, and Madagascar. The word “lychee” appeared in France in 1721, from the Chinese “li-chi” via the Portuguese “letchia”, reflecting the first maritime exchanges with China. In the northern hemisphere, lychees are consumed in Asia in summer, while in Europe they are popular in winter, especially during the holidays, thanks to imports from the southern hemisphere.

Variety and cultivation

Litchi chinensis is an evergreen tree reaching 15 to 30 m, with dense, round foliage. Cultivated in a humid tropical climate, it requires periods of cold to fruit. Each tree produces 100-150 kg of fruit in clusters. The central seed, glazed brown, is toxic and inedible.

Did you know?

Considered the most refined fruit of the Celestial Empire, the “Chinese cherry” was traditionally offered to emperors and was praised by many poets.