THE LYCHEK AND LUNG AX 



"Lungan pulp consists of the fleshy arillus which surrounds 

 the seed; it is of a black color and leathery consistency and has a 

 sweetish smoky flavour and is of an uninviting appearance." 



Dried Lychee 



The most common method of preserving the lychee and the 

 lun gan is to dry them. This is done either in the sun or in ovens, 

 the former preferable if the weather permits. Many of the dried 

 lychee for local consumption and export are produced in the Lokang 

 (lllJijj) region. In this section the only varieties that are dried are 

 Shan chih (Shan chi flj^), San yueh hung (Sam ut hung H$&), 

 Huai chih (Wai chiS&) and No mi ts'z (No mai t'sz f^&) with 

 great preference for the latter. The Chinese of Lokang ^jiBI) say 

 that no other varieties are dried because of the thin skin which makes 

 it impossible for them to be dried satisfactorily. 



There are two common methods of drying the lychee; one by 

 sun and one by fire. The fruits are cut off from the trees with some 

 stems and leaves attached, fruits, stems and leaves are then spread 

 out on a drying floor or placed on the ground in round, bamboo 

 trays and exposed to intense sunlight until the skin (now almost a 

 shell) is brittle and the aril is free and rattles in the shell. The fruits 

 are then cut off from the stems and further dried in the sun. When 

 they are considered sufficiently dry they are placed in the open air for 

 one night and the dew is allowed to fall on them. The following 

 day they are again dried in the sun until the shriveled seed becomes 

 very dry. The fruits are then placed in wooden tubs or earthen jars 

 which are sealed with paper and stored away. Care must be taken 

 not to place these jars or tubs in contact with the ground lest the dried 

 fruit absorb some moisture. Before the fruits are taken to the market 

 and sold they are once more spread out on trays and exposed to the 

 air and dew for one night. The following day they are dried in 

 sunlight for several hours and then sold. Dried lychee for home 

 consumption are rarely given this night processing as the Chinese say 

 there are just as good; but the flesh is black instead of an attractive 

 brown color. If care is not taken in the drying process and the lychee 

 are exposed to rainfall the shell turns black and the fruit is spoiled. 



Lychee are never dried in the ovens unless weather conditions 

 are unfavorable for sun drying. If the days are rainy when the fruit 

 should be dried, stoves are constructed in the homes or in convenient 

 places. Racks made of bamboo are built over these stoves 'and the 



