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Aroy Mak Mak

Lychee

ลิ้นจี่

Linchee: a short, sweet spring season of fragrant, floral fruit from the northern hills.

Lychee

Lychees have a bumpy, red shell and glossy, white, intensely fragrant flesh. In Thailand the season is short, from late spring into early summer, and the best fruit comes from the cool hills of the north.

Pronunciationlin-jee
FlavourSweet, floral and perfumed, slightly tart
SeasonApril to June
EatenFresh, in syrup, in drinks and in red curry with duck

Varieties and where they grow

Most Thai lychees grow in Chiang Rai, Phayao, Chiang Mai and Nan. Hong Huay is the most common, with a bright red shell and a tangy sweetness. Chakrapad is large and very sweet. There are also lychees grown in the central province of Samut Songkhram, where the variety Kom is prized.

How it is eaten

Fresh, chilled, in syrup over shaved ice, blended into lychee shakes and juices, and in a few savoury dishes: lychees are a classic addition to gaeng phed ped yang, red curry with roast duck.

Choosing and storing

Choose heavy fruit with bright, reddish shells, and buy them on the branch if you can. The shells brown within days, but the fruit inside is usually still fine. Keep them in a bag in the fridge and eat them within a week.

Cook’s tip

Freeze peeled, seeded lychees. They make perfect ice cubes for a glass of sparkling water or a cocktail.

More Fruits

All Fruits