Lychee season returns: 3 recipes to get the most of this summer superfruit

With the arrival of summer, lychee floods markets across Bangladesh, especially in regions like Rajshahi, Dinajpur and Jashore. This seasonal fruit is not only enjoyed for its juicy sweetness but is also valued for its nutritional content.

"Lychees are packed with vitamin C, potassium and polyphenols," says nutritionist Afsana Hossain. "They help strengthen the immune system, improve blood circulation, and protect the body from oxidative stress."

Lychee contains oligonol, an antioxidant that supports skin health and may aid in reducing fatigue. Its high water content also helps keep the body hydrated during hot, humid weather. Additionally, lychee provides small amounts of copper, magnesium, and B-complex vitamins that support nerve and heart function.

However, due to its naturally high sugar content, nutritionists advise eating lychee in moderation, especially for those managing blood sugar.

Whether eaten on its own or added to summer dishes, it makes the perfect ingredient for light and refreshing recipes during the hot months. 

Here are three recipes to get the most out of this superfruit.

Lychee and Coconut Tapioca Pudding

Ingredients:

• 200g tapioca
   
• 400 ml canned coconut milk
   
• 250 ml water
   
• ⅓ cup  sugar
   
• 1 tsp finely grated lime zest
   
• 1 tsp vanilla extract
   
• 8 fresh lychees, peeled
   
• ½ cup thinly sliced young coconut flesh
   
• 1 medium lime

Method:

Place the tapioca pearls in a bowl and cover with cold water. Let them soak for 2 hours. Drain and rinse thoroughly.

In a saucepan, combine coconut milk, water, sugar, lime zest, and vanilla. Stir over medium heat until the sugar dissolves. Let it simmer gently for 5 minutes. Remove from heat and chill in the fridge until completely cold.

In a separate pot, bring water to boil. Add the soaked tapioca and simmer, uncovered, for about 10 minutes or until the pearls turn translucent. Drain and rinse under cold water.

Stir the cooked tapioca into the chilled coconut mixture. Mix well. Spoon the tapioca into serving glasses or bowls. Top with shredded lychees and thin slices of coconut. Finish with a sprinkle of fresh lime zest and serve cold.

Lychee Lemonade

Ingredients:

• 10 fresh lychees, peeled
   
• 1 tablespoon freshly squeezed lemon juice
   
• 1–2 teaspoons sugar or honey
   
• 250 ml cold water
   
• Ice cubes
   

Method:

Place the lychees, lemon juice, sugar, and cold water in a blender. Blend until smooth. Strain the mixture, pour over ice cubes in a glass and serve immediately.

Lychee chicken salad

Ingredients:

• 480g shredded cooked chicken
• 565 gram canned lychees 
• 1 small red onion, sliced thinly
• 8 green onions, sliced thinly
• 160g bean sprouts
• ½ cup  mint leaves
• ½ cup coriander leaves
   

Dressing:

• 1 teaspoon finely grated lime 
• 1 teaspoon sambal 
• ¼ cup  lime juice
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 2 teaspoon fish sauce
   

Method:

To make dressing, combine ingredients in a screw-top jar; shake well. Combine chicken, lychees, onions, sprouts, mint and coriander in a large bowl. Drizzle dressing over salad; toss gently to combine and enjoy.