As the seasons change different fruits come into season and the markets in Cambodia change their vibrant colors. Mango season is behind us but lychee season is now upon us.
The bright golds and greens have given way to deep red as the markets fill with juicy rambutan and lychees.
I miss the mangos though! 😢
For those of you who don't know the lychee is fruit that grows on an evergreen tree. The fruit comes in clusters and has a bright red/pink textured inedible skin. It looks amazing!
Inside the fruit is white and fleshy. The flesh is very juicy and has a strong sweet flavor. It is a common ingredient in various deserts through Asia.
As a child I did not really like lychees that much. It wasn't that I couldn't eat them but there was something about the flavor I didn't really enjoy. The best way I can describe it is that the flavor seems to me to have a touch of rose water in it.
That isn't the best description but after trying to analyze the taste yesterday that was the best I could come up with! 😉
I don't mind rose water but it's never been my favorite flavor. I also remember getting lychees in tins when I was younger and I didn't really like those.
Fresh is always best! 😉
Inside the flesh are little hard brown pips that are almost like wood but they are very smooth!
As we grow older our tastes change. These lychees were absolutely delicious! They were bursting with juice and flavor. The vague hint of rose water was still there in the taste but I have grown to accept it. I have even been known to use a few drops of rose water sparingly in a few special dishes when I cook!
I would never have predicted this when I was younger but that is what makes life's amazing - the unpredictability! 😘
Jockey votes 4: @teamsteem, @ausbitbank
& loves @canadian-coconut, @chron, @mammasitta, @samstonehill, @sift666, @v4vapid
