An Introduction to the Benefits and Effects of Longan Aril and How to Eat It in Daily Life

Longan aril is the edible flesh portion of the longan fruit. Fresh longan flesh is translucent, plump, sweet and juicy, and after being sun-dried or baked it is often called guiyuan rou (dried longan flesh), a common tonic food in southern China. Longan is mainly produced in Fujian, Guangdong, Guangxi, Taiwan, China and other places, and fruit with thick flesh and a rich flavor is more popular in the market.

From the perspective of daily diet, longan aril contains a relatively large amount of sugars and also carries a variety of vitamins and minerals, and it is often treated as a snack for quickly replenishing energy. In traditional dietary thinking, longan aril is warm in nature and sweet in taste, and many people like to use it to make soup or brew tea when they feel tired or have not rested enough, believing it helps calm the mind and relieve fatigue. However, such claims mostly come from folk experience, and actual effects vary from person to person.

There are quite a variety of ways to eat longan aril. After drying, guiyuan rou can be eaten directly as a snack, or brewed together with red dates and goji berries into a hot drink; adding a few pieces when stewing soup can make the broth sweeter; and when cooking congee, steaming cakes or making desserts, guiyuan rou is likewise a common ingredient. Fresh longan is suitable for eating directly after being washed, and the texture is even more refreshing after refrigeration.

It should be noted that longan aril is fairly high in sugar, so it should be eaten in moderation, and those who are controlling their sugar intake should be especially careful with portion size. Dried guiyuan rou should be sealed and stored in a cool, dry place to avoid moisture and mold. When selecting, those with dry flesh, natural color and no off-odor are best, and they are more reassuring to eat.