To prolong their freshness, try this simple preservation method:
Preparation:
– Fresh lychees, saltwater, old newspaper.
Instructions:
It is best not to store lychees in bunches, so some preprocessing is required. First, cut the lychees from the branch, ensuring you leave about 0.25 cm of the stem intact. Avoid plucking the fruit with your hands as this may cause the skin to crack, making preservation difficult. Discard any moldy, rotten, or damaged lychees, and consume immediately any cracked lychees that are still edible.
Select the good, undamaged lychees and give them a quick rinse in saltwater. Salt has antibacterial properties that will help prevent the fruit from spoiling. Be careful not to soak the lychees for too long, as they may become waterlogged.
After rinsing, place the lychees in a cool, dry place to air dry. If you’re in a hurry, you can use paper towels to pat them dry. Once the lychees are completely dry, wrap them in a sheet of old newspaper or clean paper, and place them in a freshness-preserving bag. Try to remove as much air as possible from the bag to slow down oxidation and improve preservation, ensuring the skin doesn’t turn dark.
Securely tie the bag closed and place it in the refrigerator’s crisper drawer. With this method, your lychees should stay fresh for up to a week.
Alternatively, if you want to enjoy lychees all year round, you can try a less-known preservation method: freezing. Before freezing, peel the lychees and remove the seeds. Use a sharp knife to cut around the stem, then gently twist to separate the seed from the fruit. Alternatively, you can use a sharp knife to cut around the seed and remove it, then peel off the remaining skin.
Once you have the desired amount of lychee flesh, place it in an airtight container and freeze it. When you’re ready to enjoy them, simply thaw the lychees slightly or use them directly in recipes like lychee cheesecake, lychee tea, smoothies, or ice cream.
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