have you tried Australian lychees before?
if you haven’t- you definitely should! Australian lychees are always fresh, sweet, juicy and natural! and just so you know- Australian growers do not use sulphur dioxide to retain skin colour. they are utilizing an integrated pest management (IPM) including the use of biological control, softer narrow spectrum insectisides and non-chemical methods such as exclusion netting. They also developed a new carton which able to keep fruits fresh for longer! aren’t they great!
a serve of lychees (about 7 lychees) contains vitamin C equal to a small orange- which is our recommended daily intake of vitamin C. lychees are great for an afternoon snack- they have medium GI of 57- enough to keep you going until dinner time!
Also- if you don’t know just yet- according to a research by Brat et al in France 2006, lychees ranked second behind strawberries in antioxidant levels!
In Australia, the fresh lychees are available from October to early April. Here some tips on lychees storage and handling:
- choose lychees with pink/red skin
- unlike mangoes and bananas, once picked, lychees do not continue to ripen
- once bought, store in the fridge! otherwise, lychees will discolour although eating quality is not affected!
- do you know- lychees can be frozen for up to 6 months
Why don’t you try this great recipe from ALGA (Australian Lychee Growers Association) website- Yoghurt Panna Cotta with Lychees.
Tips to make this recipe healthier- use low fat cream and low fat yoghurt instead of regular ones.
Australian Lychee Growers- http://www.australianlychee.co.au
All images and recipe kindly taken from Australian Lychee Growers.
DAA Member Newsletter February 2012
Brat, P et al. Daily polyphenol intake in France from fruit and vegetables. J. Nutr. September 2006, vol 136:9, p 2368-2373