I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Wednesday, April 15, 2009

Fragrant Fruit

Lychee fruits have to be one of my all time favorite treats so much so that during the holidays family and friends would always include cans of them as a special treat to accompany my other gifts. I always loved them ice cold so I would immediately put the cans in the refrigerator to chill. I would enjoy them straight from the can; the syrup was an added bonus for sipping. Back then I had never seen or tasted a fresh lychee. The first time for me was on a trip to San Francisco when I spotted some fresh ones in a little corner store in Chinatown. They were incredible, very juicy, sweet but not as sweet as the canned variety.
Unfortunately it was many years before I was ever able to experience fresh lychee's again, the grocery stores here in New York did not start carrying them until about a decade ago.
Lychee fruit is so fragrant so much so that it actually makes an excellent flavoring to be used in a variety of beverages.

Stuffed Lychee's

2 (20 oz.) cans whole seedless lychee, drained or fresh if you can get them.
8 oz. cream cheese, softened
2 1/2 oz. crystallized ginger, finely chopped
Chopped macadamia nuts (garnish)

Combine cream cheese and ginger, stuff mixture into the center of the lychee with a small spoon, butter knife or a pastry bag, chill and garnish with macadamia nuts.


joe@italyville said...

Julie... I was just down in NYC last week and all the ladies were ordering Lychee Martinis. It's the new craze!

Julie said...

Those are soooo good, Joe!