The saying goes: "eat lychee three hundred a day, do not quit long as Lingnan people";

It means "Lychee exhaust life, I branch love you", known as "the four fruits of the South! "

After chilling, the red skin is as white as congealed fat, like a milky jelly blooming on the tongue, the sweetness and crispness ripples throughout the summer.

However, the factors affecting the taste of lychee are: varieties, origin, fruit growers planting techniques, fertilizers, weather, picking time, flavor tasting, etc.;

Can lychee tasty and affordable varieties of what? And how to pick the flavor of the fruit ripe top quality? And how to comparison shopping ...... this is quite difficult to people wow!

Then let the fruit big, eat curry ~ ~ I to nagging nagging!

Common varieties are: March red, ash, toffee smile, black leaf, Gui Wei, sticky rice cake, Feng Hua, white sugar poppy, chicken mouth Ly, Xian Jin Feng, ash, Lychee king, no Lychee, hanging green, fragrant Ly, acacia, Chen Zi and so on.

Origin mostly in the north latitude between 18-29 degrees, the most important is Guangdong Province, Hainan, Guangxi and other places, such as: Shenzhen Nanshan Litchi, Zengcheng Hanging Green, Lingshan Xiangli, Xintang sticky rice cake, Qinzhou Lingshan Litchi ......

According to the curry brother personally tasted, especially to recommend three kinds of tasty Litchi chant!　　1, toffee smile (early fruit, Sichuan called thalli, Taiwan said green purse)

Main origin: Guangdong, Guangxi, Hainan;

Market time: early May;

Taste: the old poem said "a ride on the red dust toffee smile, no one knows that is the lychee," it is the green skin, the nucleus is relatively small, the pulp of the juice is relatively large, partial The first is a sweet and sour mouth.

It shell with green, most of the red and green, flesh full, into the mouth juice overflowing.

2, sticky rice cake ("King of Lychee")

Main origin: Guangdong, Guangxi, Hainan;

Market time: late June;

Taste: "sticky"! Thick meat and small nucleus, smooth, fluffy, juicy, melt in the mouth, taste extremely sweet, fragrant, glutinous and tender, like sticky rice cake cotton candy, top quality fruit.

It is also divided into red skin big glutinous and white skin small glutinous two strains, the fruit is heart-shaped, crooked stalk, the skin is dark red, cracked piece of rough, but not solid, known as the "King of Lychee".

3, Gui flavor litchi ("duck head green", "full red")

Main origin: Guangdong, Guangxi, Hainan;

Market time: mid-June;

Taste: thin and crispy skin, firm flesh, with osmanthus flavor. It is crisp and juicy, Q-bouncy and soft and smooth, with little dregs and high sweetness, making it quite addictive to eat.

It's skin is lumpy, small and thorny, and even a little prickly, like a red mini durian.

In fact, the most important factor in determining the taste of lychee is freshness! Fresh! Fresh!

After all, "one day and the color changes, two days and the aroma changes, three days and the taste changes, four or five days outside, the color and flavor are gone."

So, the key to picking the best lychee is: look, pinch, smell.

Look at the color of the fruit, deep red or dark red, smooth surface, glossy, and was rounded spherical or short cylindrical, medium size, and the shape is more regular;

The best pick skin red with white, red and green lychee.

Pinch the skin, fresh lychee fruit shell on the scaly bumps are generally smaller and tightly arranged, especially the feel, to be hard, brittle and elastic skin.

Smell the fruit, naturally ripe lychee smell a light fragrance, feel very fragrant!

If a smell of alcohol, then be careful, most of them are ripe, spoiled.

Hey! Childhood, put a pocket of happiness, hold a date-colored lychee, as holding a complete;

But now you will pick it?