Lychees have wonderfully fragrant, lucid white flesh surrounding a large stone inside a finger-peelably thin shell.
To prepare this juicy little fruit, peel off the papery skin, slice the fruit round the middle, separate it into halves and discard the stone. Prepared this way, they are dramatically alluring with blueberries, or serve them whole to shell and eat at the table
Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.
Most Popular ingredients
Autumn apple recipes