LYCHEE
October 10th, 2011 → 1:45 am @ Shanti
“Vitamins and minerals in fresh food”
LYCHEES
Oh, you beautiful lychee. You are so delicious! There are many cultivars of lychees around the world and they all have their own tastes. Basically they are the same, but in China, people are very particular about them. During their New Year season, lychees are a favourite and the Chinese will import lychees from Australia, as we have the season for ripe ones at that time. I used to grow 5 different varieties and they were all a little different. It also spread the season a little, as some of them matured at different times. I had a favourite and ate plenty of them.
The lychee is cultivated by marcotting, which is done by making a small incision in the branch, covering that with damp spagnum moss and cover the same with a plastic cover and tied to the stem above and below.
When the roots are visible in the plastic, the branch is cut off and the rooted part put in a pot for further nursing.
Vitamins: C, (very high), B2, B3, B6 and B9.
Minerals: Copper, Iron, Manganese, Magnesium, Phosphorous and Selenium.
When ripe, crack the skin a little between your fingers or teeth, and peel the very thin crackly skin away to reveal my favourite. ENJOY FRESH, NOT TINNED.
