Would We Lychee to You? Five Summery Fruits Now in Season
advertisement
Click 'Read more' below for fruit-related recipes.
Lychees, native to China, are a pinkish-red fruit with a rough but easy-to-peel skin. Inside you'll find plump, juicy flesh with a distinctive and very fragrant flavor. Yang Yuhuan, one of the Four Beauties in ancient China and the favorite concubine of Emperor Tang Xuanzong, was renowned to be a big fan of lychees, as immortalized in a Tang-dynasty poem describing how the emperor had the southern fruit transported up north just to please his lover. It is said that Yang's fair complexion was in part thanks to all the lychees she ate, and many women still eat the fruit today in the hope of acquiring the same alluring glow.
Yumberries – also known as waxberries or bayberries – make for a compact snack thanks to the fact you can pop them in your mouth and chew around the pip. Yumberries strike a refreshing balance between sweetness and tartness which can be amplified by putting them in the freezer and eating them frozen. Darker colored berries are considered to be more flavorful and nutritious.
Loquats resemble something like if you spliced an apricot with a mango. That follows through with their flavor as although they do have edible skin, we prefer eating them peeled so as to not impede their juicy, sweet, and slightly sour flesh.
Loquats are low in cholesterol and calories and high in expectorant substances, therefore frequently used to make a medical syrup (枇杷膏 pí pá gāo) to treat respiratory infections.
READ: Stay Sprightly With These Five In-Season Summer Vegetables
Photos: organicfacts.net, 搜狐
advertisement