LONGAN

Another member of the lychee family, the longan has a fairly smooth, thin, pale brown skin which encloses a sweet and juicy, fragrant grape-like flesh. Like lychees, longans contain an inedible stone.

The origin of longans is disputed. They may be native to the west of Burma or alongside the lychee in China. It is in these regions that longans are planted on a large scale.

LONGAN are classed as a fruit.

Tips

Eat as they are as a healthy snack, or poach peeled longans in a light syrup and serve for dessert.

Nutritional Information

Typical values per 100g (raw): energy 60 kcal, 240 kJ; protein 1.31g; carbohydrate 15.14g; fat 0g.

Preparation

Peel off the brittle shell to reveal a slightly firmer flesh than that of a lychee. Discard shell and internal stone .

Storage

Store in a refrigerator. Longans do not ripen further after harvest.

Choosing

Choose fruits that are firm, dry and heavy for their size. Avoid longans that are wet, soft or have cracked shells.

Fun Fact

Longans are very difficult to export because of their sensitivity and therefore they are not particularly well-known in Europe. They are called "the cherries of Asia" because local people are very fond of them and eat them like Europeans would cherries. They are often called Dragons Eyes due to their appearance.

Availability

Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.

CountryJanFebMarAprMayJunJulAugSepOctNovDec
Thailand