LYCHEES
They might not look like much, these miniature dragon eggs in their mottled shades if red, green, and ashen brown. Had I remained unaware of the secrets contained within, I probably never would have thought to peel back that tough, horned leather husk.
But the tough exterior carapace only hides the exquisite inner fruit, a juicy white all-seeing eye that is not unlike a peeled albino grape.
The first tender bite meets with some yield, but once the fruit hives way, a sweet peppery delight flows forth. It is a taste, a delight, unlike any other.
The lychee goes well with many foods, a a puréed compliment to exotic Indian spices with a hint of mango, it breathes life into chicken. As a paste mixed with jalapeños and Montreal steak spice, it tenderizes meet.
There is a delight to such a luscious fruit. It perfect sweetness encased in a tough exterior.
Try one if you haven't, or add a dash o lychee liquor to your next summer cocktail.
You won't be remiss.
- Posted using BlogPress from my iPhone
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