The lychee is the most renowned of a group of edible fruits of the soapberry family and widely known as litchi.  On the Tree the fruit is in pendent clusters of 2 to 30 are usually strawberry-red, sometimes rose, pinkish or amber, and some types tinged with green. Very aromatic, oval, heart-shaped or nearly round, about 2.5 cm wide and 4 cm long. It has a thin, leathery, rough skin that is easily peeled when fresh. The flesh is white to clear or pinkish fleshy deliciously juicy that resembles a luscious grape. The flavour of the flesh is subacid and distinctive.

The main varieties grown are:

No Mai Chee or Salethial :- The skin is smooth and Maroon / purple and the seed is often small and shrivelled.

Fi tsz siu : – Is large, amber-coloured, thin-skinned, with very sweet, very fragrant flesh. Seeds vary small. It ripens early.

Kwai May Pink / B3 :- The skin is rough tinged with green and pink to orange. It has a more cinnamon flavour and is heart-shaped. The seed is larger than Salethial.

Tai so :- This is somewhat egg-shaped; skin rough, bright-red with many small, dense dots; flesh firm, crisp, sweet, faintly streaked The seed is large.

Wai chi :- The fruit is round with medium-smooth skin, a rich red outside, pink inside; and leaking juice. This is available late in season. The seed is smiliar to Kwai May Pink.

Category: .

Growing Regions:

Lychees are grown from Far North Queensland predominately in the tablelands down the each coast until Northern N.S.W


November - January : From Far North Queensland.

December - January : Central Queensland.

January - Feburary : Southern Queensland.

Feburary - March : Northern N.S.W.



Banana, Kiwi and Lychee Spring Rolls

  • 2 Mangoes, (peeled and stoned)
  • 2 Firm Bananas
  • 2 Kiwi Fruit, (peeled and sliced)
  • 6 Lychees, (stoned and sliced)
  • 1 Lemon Zest
  • 3 tsp Soft Light Brown Sugar
  • 1 Egg White, (beaten)
  • Oil, (for frying)
  • Icing Sugar , (to dust)
  • Lychees, (to decorate)


Place the mango flesh in a liquidiser, puree until smooth. Cover and refrigerate until smooth.

Cut the banana in half lengthways, place cut side up and arrange 3 / 4 kiwi slices on top, without overlapping them. Repeat with the lychee slices. Place the other banana half on top and then cut into three crosswise. Repeat with the remaining bananas, kiwi and lychees.

Place a spring roll wrapper on the work surface with a corner facing you. Place a stuffed banana horizontally across the middle of the wrapper. Sprinkle a little lemon zest and brown sugar over the fruit, then fold the bottom corner of the wrapper over the banana and tuck it under. Fold in the sides and roll the banana almost up to the end. Brush the top corner with a little egg white, roll up and press firmly to seal. Repeat with the other bananas.

Preheat 2 inches of oil in a large frying pan or wok and fry the rolls, 3 at a time, until golden brown, about 4 minutes, turning occasionally. Remove with a slotted spoon and drain on kitchen paper.

Repeat with the rest of the rolls. Dust with the icing sugar and serve immediately with a little of the fresh mango sauce, decorate with lychees.



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