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Lychee
I went to the Asian market today, which is always an exciting adventure of "Oooh, I can't get that anywhere else!" and "Buns/samosas/mochi balls! What filling is in them? That sounds tasty" and "I would not have thought to combine those ingredients into a soup but I will assume this is a tested recipe and give it a try."
I've been enjoying lychee martinis at the froofy sushi restaurant recently (I especially enjoy telling unwitting companions when they ask "What's that" re the skinless, from-a-can lychee in the drink, "An eyeball." People of the approximately 147 countries represented by foodstuffs in this market, I apologize for exoticizing your cuisines.) Anyway, today at the market they had fresh lychees, and though I had earlier resisted the lure of a can of lychees--I should not make lychee martinis at home, I should not--I could not resist buying a bag of fresh lychees, because fresh fruit is this AMAZING thing and anyway this bag is huge. Like, it contains dozens of lychees. I don't even know.
Okay, I have never met a fresh lychee before in my life. Advise me, oh droll. At what color/texture have they achieved peak ripeness? Does one eat the skin, or remove it? (After all, canned peaches are usually skinless but that doesn't mean you can't eat their skin.) If it's advisable to remove the skin, what is the recommended methodology? How many of these fruits does one eat at once? Does one eat them with other things or totally on their own? And lastly, is the "y" pronounced long "I" or long "E"? I had a waiter correct me on that the other night but he was Anglo like me so I don't trust it necessarily.
I've been enjoying lychee martinis at the froofy sushi restaurant recently (I especially enjoy telling unwitting companions when they ask "What's that" re the skinless, from-a-can lychee in the drink, "An eyeball." People of the approximately 147 countries represented by foodstuffs in this market, I apologize for exoticizing your cuisines.) Anyway, today at the market they had fresh lychees, and though I had earlier resisted the lure of a can of lychees--I should not make lychee martinis at home, I should not--I could not resist buying a bag of fresh lychees, because fresh fruit is this AMAZING thing and anyway this bag is huge. Like, it contains dozens of lychees. I don't even know.
Okay, I have never met a fresh lychee before in my life. Advise me, oh droll. At what color/texture have they achieved peak ripeness? Does one eat the skin, or remove it? (After all, canned peaches are usually skinless but that doesn't mean you can't eat their skin.) If it's advisable to remove the skin, what is the recommended methodology? How many of these fruits does one eat at once? Does one eat them with other things or totally on their own? And lastly, is the "y" pronounced long "I" or long "E"? I had a waiter correct me on that the other night but he was Anglo like me so I don't trust it necessarily.
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