2020/2021 SEASON has ended.
Do you know your Aussie lychees? Australia grows most of its in Queensland, with a long season running between November to end January.
Select by 1kg increments or bulk 5kg box. Variety based on market availability.
The most common variety in Australia is the Suey Tung. These tend to be more affordable than the others, not as sweet. How do you know they’re Suey Tung? They have an asymmetrical teardrop shape, skin is rather flat and like a medium-fine grade sandpaper.
Fay Zee Siu. The most popular variety among the lychee family, famous for its tiny, slim seed - giving more flesh for buck. The skin is very coarse, with bumps and ridges, and usually has green and yellow mottling. Shapewise more symmetrical, and long. Early to mid season variety.
Kaimana. The largest of the 4 varieties I trialled, I found the Kaimana to be crisp, juicy and delighful to eat. It had a stronger scent once cracked open. While the seed was bigger than the Fay Zee Siu, its plump rounded flesh and size almost like a medium strawberry made it satisfying to eat.
Tai So. The quintessential lychee variety, the Tai So carries a prominent signature aroma that represents the lychee. A mid-season sweet juicy variety with average seed size, it has a thin, coarse, slightly spiky and leathery pink to red skin.
Kwai Mai Pink. A small seeded “chicken tongue” lychee, this variety is much sweeter than the Tai So but with a hint of cinnamon. Many Queensland growers live this mid-season variety because it fruits prolifically. It is a rather spiky rounded fruit where the skin is smiliar to the Fay Zee Siu, in a lovely red pink-orange hue.
Baitangying. In a glance, these lychees look like the Suey Tungs, but the skin has a more pronounced pattern. Its overall shape is a rounder fruit.
Erdon Lee. Also known as the Dragon Egg, this exceptionally large lychee is coveted for its size that holds plenty of juicy jelly-like flesh. One single Erdon Lee can weigh anywhere between 60-100g. Usually available late-December, early-January.
All these Lychees are best eaten fresh (and chilled, based on personal preference), but can also be canned or processed into desserts like sorbet, jellies and more.
The Queensland lychee season runs up to March with different varieties available as the season progresses.
Product of Australia.