How to choose lychees? After buying lychees, they can lose moisture, causing the skin to dry out and harden, or become acidic and spoil. How can you store lychees?

How to choose lychees?

Touch the shell, smell the rind, and observe the stem.

The shell of a fresh lychee isn’t bright red, but rather has a darker hue, and the skin may have a hint of green. The best time to eat lychees varies depending on the variety. Black Leaf, Niumici, and Guiwei varieties are at their sweetest when the fruit is red. Yuhebao is best when it’s about 80% ripe, with a hint of green on the skin, but not completely red.

• Touch the Shell: Lightly touch the lychee, and it will be firm and tender. Avoid lychees that are too soft, as they are overripe or about to spoil.
• Smell: Fresh lychees have a fresh, fruity aroma, free of sour notes. Avoid lychees with unusual aromas, such as those with alcohol or fermented flavors.
• Check the stem: Check for any loose stems or small holes. If there are any holes, it could indicate insects. Avoid any blackening, shrunkenness, or rot, as these lychees are likely spoiled.

How to store lychees?

How to store lychees with stems: As the lychees lose moisture and their skin gradually hardens, trim the stems and leaves. Wrap them in lightly dampened newspaper. Place them in a sealed plastic bag and refrigerate to slow moisture loss. They will keep sealed and refrigerated for about a week.

How to store lychees without stems: Cut the lychees from the branches, but keep the stems intact. Do not damage the shell. Soak in salt water (500ml water: 3 teaspoons salt) for 5-10 minutes. Remove the fruit, drain thoroughly, and place in a sealed bag. Squeeze out any air and refrigerate. They will keep for about 5-7 days.

How to freeze lychees: Peel the lychees, place them in a sealed bag or freezer, and freeze. Remove them when ready to eat and allow them to thaw slightly before eating. It tastes like lychee ice, refreshing and cool.