Main lychee varieties: Yuhebao, Heiye, Nuomici, plus harvest times and storage methods
Main lychee varieties 1. Yuhebao: It is the earliest-ripening variety among all lychees, and it gets its name because its fruit shape resembles a purse and its flesh is like jade. It features a high proportion of aborted seeds (small, flat seeds) and abundant flesh, and the flesh is springy and firm, juicy, and reaches a sweetness of over 20 degrees. Regardless
Main lychee varieties
1. Yuhebao: It is the earliest-ripening variety among all lychees, and it gets its name because its fruit shape resembles a purse and its flesh is like jade. It features a high proportion of aborted seeds (small, flat seeds) and abundant flesh, and the flesh is springy and firm, juicy, and reaches a sweetness of over 20 degrees. In terms of fruit size, quality, and market price grade, it ranks first among the lychee varieties currently available in Taiwan, China, and can truly be called a precious "Fezixiao" variety!
2. Heiye: Larger than Yuhebao, it comes to market after Yuhebao. Its surface is redder, less rough, and its seeds are also larger than those of Yuhebao (so it has less flesh), and its price is lower as well.
3. Nuomici has thick flesh and is very juicy, with a sugar content of more than 15%. It is richly sweet like honey, with bright red skin, thin peel, and small seeds. The famous writer Qin Mu once described Nuomici with ten characters: "large fruit, fine seed, smooth flesh, abundant juice, richly sweet."
Lychee calendar (harvest times)
April: Pingtung Sanyuehong
Early May: Nanxi Zaosheng
Mid-May: Nanxi Zaosheng, Yuhebao
Late May: Yuhebao, Gaoping Heiye
Early June: Yuhebao, Gaoping, Jianan Heiye, Chiayi Shakeng Xiaohe
Mid-June: Jianan Heiye, Changhua Heiye
Late June: Changhua, Nantou, Taichung Heiye
Early July: Changhua, Nantou, Taichung, Hsinchu Heiye and Nuomizi
Mid-July: Hsinchu Heiye, Nuomizi, Guiwei, Huaili
Late July: Changhua, Nantou, Taichung Nuomizi, Guiwei, Huaili
Early August: Hsinchu Guiwei
How to extend the storage time of lychees
Cut the lychees off one by one (leaving a little stem), try not to damage the outer shell, then mix a small teaspoon of salt with water, dip the lychees in the salt water and take them out, then immediately put them in a plastic bag and place them on the bottom shelf of the refrigerator. Within one week, the lychees can still keep their original color and their flavor will remain the same.
