Family: Sapindaceae

Lychee is a round-topped, evergreen tree that produces the most delicious fruit in the world. Native to Southern China, it has been in cultivation for millennia. In ancient China, the advancement of superior types of lychee led to rivalries between families as well as great pride within families. In the Annals of Fukien, published in 1492, 40 varieties were listed, mostly named for the families who cultivated them. There were distinctions between mountain and lowland varieties, how well the fruit retained its juice when pierced, and the fruit shape. 

Extensive records indicate that lychee has been cultivated in Hawaii since 1873.  The common name lychee comes from the phonetic spelling of the Chinese word for the luscious fruit. Today, lychee is highly prized and high priced. Trees bear fruit from May to August. While absolutely splendid tasting while fresh, preserved fruit is almost as good. 

Lychee seeds are often aborted too soon, making them nonviable. Fresh seeds are only viable for 1 to 5 days, and it could take 25 years for the tree to bear fruit. Furthermore, it’s a gamble that the seed will match its parents. Lychee hybridizes freely. For these reasons, seeds are only used as rootstock or breeding purposes. Young lychee needs protection from the wind and sun. Adult lychee trees require full sun. Two thousand years of cultivation has led to a taste unsurpassed by any other fruit. 

Plant Uses:

• Cultural significance
• Edible
• Medicinal
• Ornamental
• Privacy / screening
• Shade
• Specimen

Plant Dangers:

• No dangers