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Lychees are fragrant tropical fruits with rough pink-red skin, translucent white flesh, and a floral, grape-like sweetness. Native to China, they're an excellent source of vitamin C and contain unique polyphenols including oligonol with potential anti-inflammatory effects.
Brown spots on lychee skin are normal—the skin oxidizes after harvest. As long as the flesh inside is translucent white and smells fresh, the fruit is fine. Avoid lychees with dried, cracked skin or fermented smell.
Research linked lychee toxins (hypoglycin A/MCPG) to illness in malnourished children who ate large amounts on empty stomachs. For healthy, well-nourished people eating moderate amounts with meals, lychees are safe. Avoid eating many on an empty stomach.
All are related tropical fruits with similar texture. Lychee has floral flavor and rough pink skin. Longan is smaller, honey-sweet with smooth brown skin. Rambutan has hairy red skin and creamier texture. Lychee has the most distinctive flavor.
Refrigerate fresh lychees immediately—they're highly perishable and keep only 1-2 weeks. Skin may brown in fridge but flesh remains good. Freeze peeled lychees or buy canned for longer storage.
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