Lychee has a history of cultivation in China going back to 1059 AD. Cultivation began in the area of southern China, Malaysia, and Vietnam. There are many stories of the fruit’s use as a delicacy in the Chinese Imperial Court. The fresh fruit has a “delicate, whitish pulp” with a floral smell and a fragrant, sweet flavor. Since this perfume-like flavor is lost in the process of canning, the fruit is usually eaten fresh.
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