Lychees have a sweet, melon-y, floral flavor and aroma. I waxed poetic on them in a previous post, so I won’t go on about them here. What I’ll do instead is just share the recipes with you. Without further ado, here they are. Enjoy!
Tropical Fruit Salsa
2 cups chopped lychees
3 cups diced pineapple
1 medium mango, peeled and diced
1/4 finely chopped red onion
1 jalapeno, minced
2 tsp kosher salt
1/4 minced cilantro (optional)
2 tbsp apricot marmalade (or some other jam or marmalade)
Mix everything, except the marmalade, together in a medium bowl. In a small bowl, combine the marmalade with a teaspoon of water and stir together. Add to the salsa and mix well. Let it chill an hour. Stir and taste for seasoning; adjust if needed. Serve with tortilla or pita chips.
Lychee Mango Drinkie
1/2 cup mango juice
1 cup cranberry açai juice (or any cranberry mix juice)
1/4 cup rum
1 tbsp fresh lime
Combine mango juice, cranberry açai juice, and rum in a shaker with ice. Shake for a few seconds, then pour into glasses. (If you don’t have a shaker big enough, combine everything in a large glass with ice and stir vigorously.) Garnish with lime slices.