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Lychees -- how to pick the easy peeling ones [split from Manhattan]

(Note: This thread was split from the Manhattan board at: http://chowhound.chow.com/topics/7863... -- The Chowhound Team)

Somewhat off topic but I've been noticing that for lychees, the ones where the skins/shells peel right off and don't stick are much sweeter. Do you know of any way, just by looking, of determining which ones have skins that'll separate easily?

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    1. I've noticed the same thing. I like to think I can tell by sort of picking them up and seeing if the skin feels a bit loose when I lightly squeeze them, but my success rate isn't actually all that high. I'm not even sure if that's just a sign of ripeness or if it's more like the different between cling and freestone peaches.

      1. Thinking about it, I don't really recall any that are that resistant to peeling once you get through (bite through in my case) the outer shell.

        1. My experience has been that the fresher they are, the easier they peel.