Celebrate the lychee with these fantastic recipes

For this edition of From The Pantry, we celebrate the sweetness of lychee. Originally grown in China, the fruit is now found across the world, especially in warm and humid climates. Its rough and hard shell comes off easily exposing the juicy flesh and its decadent scent.

For this edition of From The Pantry, we celebrate the sweetness of lychee. Originally grown in China, the fruit is now found across the world, especially in warm and humid climates. Its rough and hard shell comes off easily exposing the juicy flesh and its decadent scent. While the season lasts, peel it and pop one in your mouth or turn it into a delicious dish like food consultant Rushina Munshaw Ghildiyal and our reader, Aparna Balasubramanian did. For Ghildiyal, lychee brings back memories of childhood and for Balasubramanian, lychees found their way into a healthy salad.

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“In our ancestral home in Dehradun, we have two large lychee trees and there is always a surplus of this fruit. We would spend a lot of our time peeling and cleaning them to make lychee squash,” reminisces Ghildiyal.

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