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.
