To look at; this local fruit doesn't appear too appetizing (or least I don't think so anyway). This is a "lychee". There are many varieties around the world and this local one is called a Rambutan. Never having heard of, or eaten, a lychee we did some research and determined there are many uses. Cocktails, salads, cooked, raw etc. The taste, when eaten raw, is sweet with a hint of coconut. Upon removing the spiny red covering you're left with a white core around the pit. With the pit removed you're left with the edible part of the lychee. Pat made a Lychee Cucumber Salad last night and it was actually quite good. Served with grilled "chuleta de cerdo" (pork chops) and a glass of red wine made for a delightful meal.

Here's the recipe. Bon Appetit:


Cucumber Lychee Salad

• 1 English cucumber
• 1 cup lychees, peeled, pitted and halved
• 3 stems cilantro, finely chopped and leaves picked (reserved for garnish)
• 2 red Thai chilies, pith and seeds removed and finely diced
• zest and juice of 2 limes
• 1 teaspoon sugar
• 1 tablespoon seasoned rice wine vinegar
• Salt

1. Cut cucumber in half length-wise, deseed with a spoon, quarter and dice ¼ inch thick.
2. In a bowl, mix cucumber, lychees, cilantro stems and chili.
3. Add lime zest, juice, sugar, salt and vinegar, toss.
4. Before serving, garnish with cilantro leaves.