How To Peel And Eat Lychee - The Spruce Eats

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From selection and peeling to creative serving ideas, discover the secrets of this tropical fruit

By Darlene Schmidt Darlene Schmidt Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine. Learn about The Spruce Eats' Editorial Process Updated on 06/17/25 Close

lychee fruit hero — The Spruce Eats / Maxwell Cozzi

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How To Select Lychee
How To Peel Lychee
How To Eat Lychee

Lychee is a delicious tropical fruit that can be enjoyed year-round. Sometimes spelled "litchi" or referred to as the "alligator strawberry," it is native to China but can also grow in some parts of the United States. Fresh lychee can usually be found in Asian markets. Beneath the hard, bumpy husk lies tender white flesh with a sweet strawberry-watermelon flavor, surrounding an inedible stone—the fruit's seed.

Lychee can be enjoyed raw on its own or as an excellent addition to fruit salads, sauces, desserts, and beverages; it can even be made into jelly. Before you eat or cook lychee, it's helpful to know how to select and peel this delicate fruit.

How To Select Lychee

bowl of lychee fruit — The Spruce Eats / Maxwell Cozzi

Lychee fruit doesn't ripen after it's picked from the tree. It also begins to ferment, so it's essential that you choose only the freshest fruit and plan to use it within one week. Lychee is typically in season from late spring through early fall.

When buying lychee at a market or picking it from a tree, choose fruit that is larger than one inch in diameter, with bright, vibrantly colored skin. Most lychee is red-skinned, though some varieties may appear orange or slightly yellow with a pink hue.

To check for ripeness, gently press on the skin with your thumb. It should give a little. If it's too soft, it may be overripe. Ripe lychee will have a lush, floral smell. Signs of spoiled lychee include a brown husk or fruit that's cracked, secreting liquid, or smells fermented or off.

How To Peel Lychee

Lychee needs to be peeled and the husk and stone discarded. The seed is slightly poisonous, and only the white flesh is edible. Be gentle because it is a delicate fruit, and work over a bowl to capture any juice.

There's no need to wash lychee before or after peeling. The husk protects the part that's eaten and it's easier to peel off when dry.

Holding one fruit in your fingers, pierce the bumpy outer skin with your thumbnail.

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Peel back the skin like you would an orange. It should come off easily in a few pieces if the fruit is ripe.

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The exposed white flesh is the edible part of the fruit. If you notice that it's transparent, has spotty patches, or any yellow-brown coloring, the lychee is fermenting and should not be eaten. Carefully score the flesh along one side to reveal the stone.

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Open up the two halves—the stone should stick to one side, similar to an avocado.

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Use your thumb and finger to pinch and slightly dig under the stone to remove it. It should slide out easily. Don't worry if the fruit tears a bit in the process.

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Inside the white flesh, you'll notice a soft, light brown membrane that was part of the pit. This part is edible and trying to remove that is nearly impossible; you'll lose juice and tear too much of the flesh, so it's best to leave it intact.

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Place pitted lychee in a bowl to eat or use in a recipe.

The Spruce Eats / Maxwell Cozzi

How To Eat Lychee

Raw lychee is a delicious and refreshing snack on its own, though there is so much more you can do with it. Incorporate the fruit as a focal point on a cheese plate, complete with mild chèvre and cheddar varieties.

Lychee is commonly included in fresh fruit salads along with other tropical fruits. It pairs well with banana, coconut, mango, passion fruit, and pineapple. When used in a similar manner to strawberries, lychee's an interesting addition to green garden salads as well. You can even add lychee and cashews to oatmeal for a yummy breakfast treat.

In Asian cuisines, lychee or its juice is commonly used in sweet sauces to accompany savory dishes. The fruit may also be included in stir-fries with sweet and sour sauce. Chicken and fish dishes often feature lychee, and it has even found its way into homemade barbecue sauce recipes.

Many desserts and beverages feature lychee. The fruit may be blended into a smoothie or cooked in sweet recipes such as this Thai coconut milk dessert. Quite often, the fruit is used to make a lychee syrup by boiling it with sugar and water. The syrup is an excellent sweetener for cocktails, tea, and other drinks. It's also fantastic when drizzled over ice cream or sorbet.

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