Lychee: Discover this exotic fruit with antioxidant properties, rich in vitamins and minerals

In addition to being a sweet fruit, which children also often like, it has a decidedly particular appearance, characterized by a pointed shell, which hides a very juicy fruit with white pulp. Already famous in ancient China, it seems that lychees have many beneficial properties, here are some of them:

1. It has antioxidant properties
2. Contains a "high amount of vitamin C (about 72mg per 100gr)
3. It is rich in magnesium, which helps strengthen bones
4. Low in calories and free from saturated fat or cholesterol
5. Contains phosphorus which plays a fundamental role in strengthening the regenerative power of cells

You can choose to consume it fresh (which would be the best thing, since it will keep all its properties), but if you want you can also use it for some recipes ... we propose below some:

Lychee lemonade

See also

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Papaya: how is it eaten? How to use this fruit in cooking

© Eat, Live, Burp

Ingrediants:
15 lychees (or some lychee juice)
the juice of 1 lemon
2 tablespoons of sugar
500ml of water
ice to taste
a handful of mint leaves

Blend together: lychee, lemon juice, 250ml of water and a handful of ice cubes. Pass through a colander and add more water and ice if necessary. Finally add the chopped mint and garnish with a lemon slice.

Lychee and violet cupcake

© The Cupcakes

For the recipe, with ingredients and step by step, click here

Lychee panna cotta with pomegranate jelly

© Fait Maison - Homemade by Magdalene See

Ingrediants
for the gelatin
100ml of pomegranate juice
1 sheet of isinglass
1 pomegranate
for the panna cotta
1 can of lychees (available in ethnic supermarkets)
90ml milk
90ml cream
30g sugars
1 1/2 sheets of isinglass

Jelly
Leave the gelatin to soak for about ten minutes in cold water. Remove the pomegranate kernels from the fruit and place 5-6 in each glass. Heat the pomegranate juice until it starts to boil and remove it from the heat. Squeeze the gelatin and add it to the warmed juice. Divide the pomegranate juice evenly between the small glasses and place them (optional) at an angle (using the egg container) for an impressive presentation.

Panna cotta
Soften the isinglass in cold water for 5-10 minutes. Drain the lychees, keeping the syrup. Put in a blender until the mixture is smooth and homogeneous. Use a tightly woven sieve and, with a teaspoon, filter as much as possible from the blended mixture. If they are not 180ml add the preserved syrup. Put the lychee juice with the milk, cream and sugar in a saucepan. Heat until it starts to simmer and remove from heat. Squeeze the gelatin and add it until it dissolves completely. Allow to cool to room temperature and divide it between the small glasses with the pomegranate jelly. After two hours in the refrigerator, serve garnished with a few pomegranate grains and a few mint leaves.

Lychee Martini

Ingrediants
80ml martini dry
20ml vodka
20ml lychee juice
4-5 lychees
1 teaspoon of sugar
a few drops of lemon

Combine martini and vodka, sugar and a few drops of lemon. Mix well with ice. Pour into a martini glass in which you have inserted some fresh fruit. Garnish with a lemon peel and serve very cold.