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This Lychee Flavored Sherbet With Coconut Jelly is another recommendation from reader Lian. The girl knows how to eat, and for that I am grateful.
It’s the maeda-en brand, the same one as the yummylicious Strawberry Mochi Ice Cream. The following photos may be the most unattractive ones I’ve posted so far, but they are probably the most ‘real’ ones.
I realize I recently asked y’all what your favorite food is and this may seem like the same question, but I don’t think it is: Is there an ingredient you like so much that whenever you see it included in a food item, you buy it? Asian-style red beans is one of those things for me.
One of the best things I like about summer, besides the long days of sunshine, is the seasonal fruits like lychees.
These fresh ones have a unique flavor, sort of like grapes but not really, although their fleshy textures are pretty similar.
You can eat fresh lychees the same way as fresh longans, by peeling the skin and chewing around the seed. Although lychees are usually less expensive than longans, I prefer them because I think they’re juicier and have a better level of sweetness. (You may be wondering why I don’t have photos of peeled lychees. Well, the ones I took made the lychees—flesh and seeds—look gross and other sorts of wrong; I blame my developing photography skills. The lychee isn’t a gross fruit, and I didn’t want to convey that it is.) Anyway, like longans, lychees also come in canned versions.
I don’t know how to say this, other than to just say it: These Japanese Style Taro Mochi smell like wet socks. Thankfully, though, they don’t taste like them. Not that I actually know how wet socks taste. I think I really need some sleep. |
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