WAY COOL & FUNKY
Trying to define Stacked turns into an exceptional gourmet journey!
Thailand is often referred to as the kitchen of the world, and to me this is no more apparent than when I see the fresh fruit and vegetables at the local markets. The abundance of produce throughout the year is truly a bonus for anyone living or visiting here, with each fruit enjoying its own season. During the current season you’ll find a plentiful supply of fruit at amazingly discounted prices and the favourite among many is almost upon us – the lychee season is approaching, starting around late April and lasting till June. It heralds the start of summer, and its cooling properties are welcomed.
Lychees were first cultivated almost 2,000 years ago, in China, with their popularity so great in the 1st century at the imperial court, that a special courier service with fast horses would bring the fresh fruit from the orchards to diners’ tables. In Thailand, however, lychee cultivation has a shorter history, and began just a century ago. Lychees are grown for the most part in the north of Thailand, in the provinces of Chiang Mai, Chiang Rai and Phayao, which suit the fruit’s demanding requirements. Coming up to the ripening time in these areas the lychee bushes are easy to spot with their branches heavy with fruit. Ripe lychees are a rich maroonbrown and are best eaten within four days of being picked. In the agricultural business any excess fruit tends to be canned and find its way to supermarket shelves. Harvest time is a period of festivals for the growers – and everyone loves a good festival. Each province has its own celebration: a festival in Phayao, others in the Fang district of Chiang Mai, and a fair in Chiang Rai. Each festival will feature traditional music and dance, competitions among growers and displays of lychee products.
Maybe it’s the colour or the sweet taste, but lychees have long been associated with love and romance in China, and it seems to a lesser extent in Thailand also. In China giving a gift of lychee was tantamount to a marriage proposal – which is something to think about if you’re about to buy some for your neighbour! In Thailand some companies are promoting a tea infusion which has the fragrance of lychees and rose petals. Are lychees the fragrance of romance? Just possibly, according to the tea companies. Looking to set the right mood? If so, then lychee-scented candles might be just the thing for you, and they do exist.
But besides the promise of romance what do these small grape like fruits have to offer? Well, for one thing their taste is incredible; sweet with perhaps a hint of tartness, and they do truly have a cooling effect on the body. And during the hot season in Thailand they are a welcome and much needed respite from the heat. The outer skin may look unappealing with its wrinkled appearance but the inner white pulp has the consistency of a grape with a large pip in the middle. Dried lychee has been referred to by some as a nut because of this centre.
However that is not the case. The lychee is very much a fruit, and as such is packed with vitamin C. In fact, just one fruit contains over 20% of our daily vitamin C requirement. Another positive is that they are low in saturated fats and sodium. However there is a word of caution for anyone who is diabetic, since the fruits are high in natural sugars, moderation is key when consuming this fruit.
During lychee season you will see many locals consuming this fruit fresh from bunches that they’ve bought from the local markets. If you’d prefer an accompaniment to go with your lychees try them with a glass of red wine, or how about a more European twist with a side plate of blue cheese? And if you swap out your usual grapes for a few succulent lychees, then your taste buds are sure to thank you.
If you want a refreshing drink you will likely see many stalls along the streets with large glass jars filled with juices and teas. Amongst these you are sure to find lychee juice pronounced ‘lynchii’ in Thai – don’t forget to pronounce that middle ‘n’. If you prefer something more on the alcoholic side, one of the products of the northern lychee growing areas is lychee wine – which is generally a pink wine with a slightly sour/sweet taste – and should be served cool. Meanwhile, Chinese lychee wine is a full-bodied dessert wine made with 100% lychee fruit. It has a golden colour and a rich, sweet taste. The wine is usually served cold, either straight or with ice. This wine is recommended as an accompaniment to seafood and light Asian meals rather than heavy meat dishes.
While we’re on the topic of refreshing drinks here’s a quick recipe to refresh you on a summer afternoon – a lychee martini. So simple and so delicious. And if you feel decadent just tell yourself about all that healthy vitamin C you’re consuming. For a lychee Martini you’ll need ice cubes, six ounces of vodka, four ounces of lychee juice and a splash of vermouth. Plus a couple of fresh lychees for garnish. Then it’s very simple – in a cocktail shaker combine the ice, vodka, lychee juice and vermouth and shake until chilled. Pour into two glasses and garnish with the fresh lychees. Enjoying fruit has never been so good.
With summer fast approaching look out for lychees which will be in abundance at local markets, and while the promise of romance may not be to everyone’s taste I don’t think you’ll be disappointed with this juicy refreshing fruit no matter how you decide to eat it. Or drink it.
Natalie Hughe