Lychee

The lychee (Litchi chinensis) is a tropical fruit tree from southern China, famous for its bumpy red fruits with sweet, juicy white flesh. It is the only species in the genus Litchi and belongs to the soapberry family, Sapindaceae, along with the longan and the rambutan.

Scientific Classification & Quick Facts

Common name	Lychee
Scientific name	Litchi chinensis
Kingdom	Plantae
Phylum	Tracheophyta
Class	Magnoliopsida
Order	Sapindales
Family	Sapindaceae
Genus	Litchi
Type	Evergreen fruit tree in the soapberry family
Habitat	Subtropical sun; well-drained, humus-rich soil
Native range	Southern China (Fujian and Guangdong)
Size	Fruit up to 5 cm long, 4 cm wide
Height	10–28 m
Edible parts	Sweet, juicy fruit inside a rough skin
Special feature	Only member of its genus

What the Lychee Looks Like

Lychee trees are evergreen, keeping their shiny, dark green leaves all year. In orchards they are usually kept to about 10-15 m (33-50 ft) tall, though old trees in the wild can grow much taller. The leaves are made up of several pointed leaflets, and young leaves are often a coppery red.

In spring, the tree produces large clusters of tiny greenish-yellow flowers. These turn into round or heart-shaped fruits about 3-4 cm (1.2-1.6 in) across. Each fruit has:

• A thin, leathery skin covered in little bumps, which turns pink to bright red when ripe
• Juicy, see-through white flesh with a sweet, flowery taste
• A single shiny brown seed in the middle, which should not be eaten

Where Lychees Come From

Lychees are native to the Guangdong and Fujian regions of southern China, and people there have grown them for more than 2,000 years. They were so prized that, according to a famous story, a Chinese emperor had fresh lychees carried by fast horse relay riders to the palace for his favorite consort.

Today lychees are grown in many warm parts of the world, including India, Vietnam, Thailand, Taiwan, South Africa, Madagascar, Australia, Israel and the southern United States, especially Florida and Hawaii.

Growing Lychees at Home

Photo by: Barry Fitzgerald, USDA

Lychee trees can only be grown outdoors in warm, nearly frost-free places. In colder areas, a young tree can be grown in a large pot and moved indoors in winter, but it is unlikely to fruit.

Soil

Lychees need rich, deep, well-drained soil that is slightly acidic. Mix plenty of compost or other organic matter into the planting area. Avoid heavy clay soils that stay wet.

Planting

Choose the sunniest spot you have. Lychees need full sun to produce fruit, and branches that are shaded rarely flower. Plant the tree at least 3 m (10 ft) away from buildings and away from big trees that would block the light. Young trees also need shelter from strong winds.

Watering

Water newly planted trees two or three times a week for the first few weeks, then less often as they settle in. Lychees like steady moisture while the fruit is growing but hate soggy roots, so never let water sit around the trunk. In dry areas with salty soil, a deep watering now and then helps wash salts away from the roots.

Temperature and Climate

Lychees grow best in subtropical climates with warm, humid summers and cool, dry winters. A cool spell in winter actually helps the tree produce flowers, which is why lychees often fruit poorly in very hot tropical lowlands. Older trees can survive a brief light frost, but young trees are easily damaged when temperatures drop below freezing, 0°C (32°F).

Feeding and Care

Organic feeds such as compost, well-rotted manure, or kelp and seaweed extracts are good choices for lychee trees. Lychees are sensitive to strong fertilizers, so if you use a regular garden fertilizer, apply small amounts and follow the package directions, as too much can burn the roots. A layer of mulch helps keep the soil moist and cool.

Pests

Watch out for aphids, mites, mealybugs and scale insects. Signs include fine webbing, sticky leaves, curled or blistered leaves, and white, cottony patches. Deal with problems early by rinsing off pests with water or using a gentle insecticidal soap. Birds, bats and squirrels also love ripe lychees, so many growers cover their trees with netting at harvest time.

Harvesting and Storing

Photo by: Luc Viatour

Lychees are usually ready in late spring or summer, depending on the variety and climate. Unlike bananas, lychees do not ripen after they are picked, so wait until the skin has turned fully red and the fruit feels slightly plump. Cut whole clusters from the tree with a bit of stem attached.

Fresh lychees stay good for only a few days at room temperature. Stored in a plastic bag or container in the refrigerator, they keep for about one to two weeks. They can also be peeled, seeded and frozen.

Safety tip: Only eat ripe lychees, never eat the seed, and enjoy them as part of a meal rather than eating lots on an empty stomach.

Varieties

All lychees are the same species, Litchi chinensis, but growers have developed many varieties with different sizes, flavors and harvest times. Well-known ones include:

• Brewster – a popular variety in Florida with large, bright red fruit
• Mauritius – a reliable variety grown in many countries
• Hak Ip – a sweet Chinese variety
• No Mai Tsz – prized for its small seed and lots of flesh

Lychee FAQs