Lychee fruit is a small, round fruit that grows on trees native to China, Southeast Asia, and tropical regions of Australia.
Its scientific name is Lilium chinense. It is native to southeastern China, Taiwan, Japan, Korea, and northern parts of Indochina.
A lychee pit is a hole dug in the ground for planting a lychee seedling. A hole is first dug out about 2 feet deep and 4–6 inches wide, then lined with bamboo stakes and covered with plastic or burlap.
After the seedling sprouts aboveground, the plastic or burlap covering is removed and replaced with a netting material.
Lychee pulp is the fleshy inner portion of the fruit. It is edible and nutritious, containing high levels of vitamin C, B vitamins, iron, and fiber.
Lychee flesh is the soft fruit, juicy inside of the fruit. It contains many of the same nutrients as the pulp, plus some additional ones.
Lychee Fruit can be eater raw, dried, cooked, or juiced. Raw lychees taste best when slightly underride.
Dried lychees can be to stored for several weeks in airtight containers. Cooked lychees are great snacks and can be add to salads or soups. Juicing them produces a delicious drink that can be the enjoyed alone or mixed with other beverages.