Ingredients

● 20 fresh lychees, peeled & seeded
● 1 cup high quality baking chocolate chips (dark or milk)
● 1 tsp neutral vegetable oil
● Optional filling: uncrystallised ginger
● Optional toppings: shredded coconut, chopped nuts, mini chocolate chips, sprinkles, etc.

Method

1. Using a paper towel, thoroughly pat the lychees dry (for best results, allow them air dry for 30-60 minutes at room temperature on a tray lined with paper towel).
Line a tray with baking paper.

2. If using the filling, stuff the lychees (in the seed cavity) with a small piece of uncrystallised ginger.

3. Use a double boiler or place the chocolate in a small microwave-safe bowl, and microwave in 15 second intervals, stirring after each time, until smooth
(Be very careful not to overheat the chocolate!). Add the oil and stir to combine.

4. Dip each lychee into the melted chocolate and place on the prepared baking tray.
Sprinkle with toppings (optional) then allow to set uncovered in the fridge for at least 10 minutes.

Created by Marie Duong for Australian Lychees

Makes 8 Popsicles

Ingredients

● 300ml coconut milk
● 1 tbsp maple syrup or sweetener of choice
● 2 cups (approx 45) fresh lychees, peeled & seeded
● ½ cup fresh or defrosted frozen raspberries

Method

1. Roughly chop 16 fresh lychees into small 1 cm pieces. Set aside.

2. Add raspberries to a blender and puree. Divide evenly between 8 x 80ml popsicle moulds together with the chopped fresh lychees.

3. Add coconut milk, maple syrup and remaining lychees to the blender and process until smooth. Pour into popsicle moulds all the way to the top.

4. Take a butter knife or popsicle stick and swirl the raspberry puree and fresh lychees together with the coconut mixture.

5. Insert popsicle sticks and freeze for 4–5 hours or until frozen. Remove from the moulds and serve

Notes:
1. You may need to run moulds under warm water for a few seconds to loosen the frozen popsicles.

2. Raspberries may be blended together with the coconut mixture, however, I recommend leaving the pieces of chopped lychees.

Created by Marie Duong for Australian Lychees

Smoked chicken and lychee salad
Smoked chicken and lychee salad

Ingredients:

200g smoked chicken, skin on
1 small carrot
½ stalk celery
20 chives
1 tablespoon extra virgin olive oil
1 ½ teaspoons white wine vinegar (or sherry vinegar)
Salt and pepper
12 fresh Lychees, peeled and halved
A few coriander leaves, for garnish

Method:
Slice the chicken breast into long thin strips. Place in a serving bowl.
Peel the carrot, string the celery and slice into julienne strips, about 6cm in length. Snip chives into 6cm batons.
Combine the vegetables with the chicken and Lychees in a serving bowl.
In a separate bowl, mix together the oil, vinegar and a little salt and pepper to make a dressing.
Drizzle dressing over the salad and garnish with a few fresh coriander leaves.
Serve immediately at room temperature.

Ricotta pancakes with caramelised lychees
Ricotta pancakes with caramelised lychees

Ingredients:

Pancakes
150g self-raising flour
35g caster sugar
100g low fat ricotta
200 - 250ml low fat milk
1 egg white
Knob of butter

For the Lychees

12 fresh Lychees, peeled and quartered
1 cup water
1/3 (one third) cup caster sugar
Zest of one lime, finely grated
Zest of one orange, finely grated
Small knob of fresh ginger, peeled and finely grated

Method:
To make the pancakes:
Sift flour and sugar into a bowl, make a well in the centre and whisk in the ricotta and 200 ml milk.
In a separate bowl, whisk the egg white to soft peaks. Fold gently through the batter adding remaining milk if too thick.
Melt the butter in a non-stick pan, spoon in some of the batter, using the back of the spoon to smooth it out into a circle.
Cook over medium-low heat 2 – 3 minutes or until small bubbles begin to form and underside is golden.
Flip over and cook another 1 – 2 minutes or until golden. Remove pancake to a warm plate.
Repeat with remaining batter. Makes 4 pancakes.
For the Lychees:
Put the water and sugar into a small heavy bottomed pan. Bring to the boil and stir until sugar has dissolved.
Add the finely grated citrus zests and ginger.
Simmer for ten minutes or until syrup has reduced and thickened and is just beginning to turn golden.
Remove immediately from heat and leave to cool a little.
Stir in the quartered Lychees.
Serve two pancakes per person drizzled with the caramelised Lychees and a spoonful of low-fat ricotta sweetened with a little caster sugar.
Serves 2

 

Lychees with yoghurt and muesli
Lychees with yoghurt and muesli

For an easy lunchtime snack or for breakfast on the go, place some toasted muesli in a small container.

Place some vanilla flavoured yoghurt in another container and some lychees in another.

To serve, peel each lychee, dip into the yoghurt then dip into the muesli.

Tip – rather than muesli, try dipping the lychees in yoghurt and chopped pistachios or pecans.

 

After Dinner Treats

Remove seeds from lychees, stuff with crystalised ginger and dip in chocolate.

Chill well before serving.

Recipe thanks to Rick & Lynne Bronson

This fresh tasting salad is delicious for a summer’s lunch or as a light dinner.You can substitute prawns for grilled chicken if preferred.

  • 20 king prawns, shelled and de-veined
  • 3 cups mixed salad greens
  • ½- cup mint leaves, roughly chopped
  • ½- cup fresh coriander, roughly chopped
  • 200g snow peas
  • 3 tablespoons lime infused olive oil
  • 1 tablespoon lime juice
  • ½ tsp Dijon mustard
  • sea salt
  • black pepper
  • 8 lychees, seed removed and cut into small chunks

Remove the head and intestinal vein from the prawn and peel off the shell leaving the vein in tact.

Wash and dry the salad greens and herbs and toss them together in a bowl.

Blanch the snow peas in boiling water for 30 seconds then drain the water and plunge the snow peas into a bowl of ice-cold water. This will help to retain their fresh vibrant colour. Blot them dry with kitchen paper and set aside.

Combine the olive oil, lime juice and Dijon together and season with salt and pepper.

Toss the dressing through the salad green adding the snow peas to the bowl at the same time.

Arrange the greens on a platter and top with the prawns and lychees.

Serves 4

Recipe developed by Judy Davie The Food Coach www.thefoodcoach.com.au

Little fingers just love tasty treats that fit snugly into their hands and frozen lychees are just perfect for that.

What’s particularly appealing about Australian lychees is that no sulphur dioxide is used on the fruit, as it is with lychees grown in other countries.

When you buy Australian lychees you are comfortable in the knowledge that you and your family are enjoying a natural product, which when frozen, taste surprisingly like fruit flavoured ice-cream.

Simply peel the skin off the fruit and pop them into a plastic freezer container. They’ll be frozen and ready to eat in a matter of hours. Seven lychees = 1 serve

Recipe developed by Judy Davie The Food Coach www.thefoodcoach.com.au

Yoghurt Panna Cotta with Lychees, Toasted Shredded Coconut and Flaked Almonds

  • fresh lychees
  • ¼ cup cold water
  • gelatine powder
  • 1/3 cup sifted icing sugar
  • 1 cup single cream
  • 1 teaspoon vanilla essence
  • European style creamy yoghurt
  • 1 ½ cups thickened cream
  • 2 tablespoons slivered almonds
  • 2 tablespoons shredded coconut

Place 1/4 cup cold water in a bowl and sprinkle over two sachets of gelatine powder. Set aside until spongy.

Heat 1 cup single cream in a saucepan with 1/3 cup sifted icing sugar and 1 teaspoon vanilla essence. Heat over low heat until just coming to the boil. 

Remove from the heat and add the gelatine mixture, stirring until the gelatine is completely dissolved. 

Allow to cool for 10 minutes then stir in 1 cup European style creamy yoghurt and 1 1/2 cups thickened cream.

Pour the mixture into small cups or glasses and refrigerate for 4 hours or until firm. 

Place 2 tablespoons slivered almonds and 2 tablespoons shredded coconut on a baking tray lined with foil. Place under a grill and toast until golden. Remove and cool.

Serve the panna cotta with some fresh lychees and a sprinkle of coconut and almonds.