Lychees

Australian lychees - now back in season - have become the best in the world as Australian growers don’t use sulphur dioxide, a treatment used in many other countries to maintain skin colour which can diminish the taste.

Adding to this, Australian lychees are also only picked first thing in the morning when it’s cool, they are then quickly packed and transported to market – a short supply chain. In fact, producers in China (the home of lychees) are now in touch with Australian growers for help in improving their supply chain and post harvest handling.

Lychees are often linked to the Chinese community, but plenty of Australians also love them. Great in a cocktail, in a dessert or on their own, lychees are a fantastic summer treat for all the family. Next time you’re entertaining, why not put a bowl of lychees out for guests?

Lychees are versatile and suitable for every meal occasion and are beautiful in desserts due to their sweetness. They also feature on cocktail menus across town. Next time you’re out, try a lychee martini, lychee mohito or a bellini.

Lychees are high in antioxidants, potassium and vitamin C and also contain good levels of calcium, fibre and thiamine and less than 65 calories per 100g of flesh.

Australian lychees are in season from October to March and available from major supermarkets and green grocers.

Yoghurt Panna Cotta with Lychees

fresh lychees
¼ cup cold water
gelatine powder
1/3 cup sifted icing sugar
1 cup single cream
1 teaspoon vanilla essence
European style creamy yoghurt
1 ½ cups thickened cream
2 tablespoons slivered almonds
2 tablespoons shredded coconut

Place 1/4 cup cold water in a bowl and sprinkle over two sachets of gelatine powder. Set aside until spongy.

Heat 1 cup single cream in a saucepan with 1/3 cup sifted icing sugar and 1 teaspoon vanilla essence. Heat over low heat until just coming to the boil.

Remove from the heat and add the gelatine mixture, stirring until the gelatine is completely dissolved.

Allow to cool for 10 minutes then stir in 1 cup European style creamy yoghurt and 1 1/2 cups thickened cream.

Pour the mixture into small cups or glasses and refrigerate for 4 hours or until firm.

Place 2 tablespoons slivered almonds and 2 tablespoons shredded coconut on a baking tray lined with foil. Place under a grill and toast until golden. Remove and cool.

Serve the panna cotta with some fresh lychees and a sprinkle of coconut and almonds.

Lychee Slushie

Place some pitted Lychees in a blender with a little fresh orange juice, some mint leaves and plenty of ice cubes. Blend until smooth and icy then serve in glasses or bowls with a few whole lychees.

Tip: if you’re not intending on eating the slushie immediately, just make up the mix and place in the freezer until ready to eat.

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