90 THE LYCHEE AND LUNGAN 



In the following description of these varieties it has been 

 difficult to carry out, with any degree of clearness to those unac- 

 quainted with this fruit, distinguishing characteristics. The Chinese 

 in their remarks concerning the different qualities of the Jychee are 

 very clear cut in their terminology, much of which is difficult to 

 translate into good English. 



The form of the lychee they speak of as round, egg-shaped or 

 heart -shaped. In describing the fruit in more detail they refer to the 

 base as the ti (tai jg*) and to the calyx end as the ting (teng Hf) or 

 top. They also sptak of the shoulders which they term Hang chun 

 (Uung kin ffiff}). These they say are high or low or one higher 

 than the other. The terms used in describing the size of the fruits 

 are much the same as in English. The Chinese have many words 

 to describe color but that of the lychee is usually referred to as 

 red or green red. They refer to the skin, which they speak 

 of as k'o \hok %&) or shell, as thick or thin, rough or smooth, 

 The markings or dots on the lychee are quite characteristic and for 

 these they have a special term, the chu ti (chu tai &fc^?). They are 

 also quick to recognize any special lines on the fruits whereby varieties 

 may be distinguished. 



The flesh of the fruit the Chinese refer to as jou (yuk ft) 

 or meat and they speak of it as poll (pok j$) thin or heu (hnu J^C) 

 thick. They recognize at once a difference of color in the 

 fl:sh and are quick to describe it. They speak of the flesh as shwang 

 (shong $fc) meaning crisp or knn shwang (kon shong $?) 

 meaning dry and crisp. With reference to the juice contained 

 within the lychee they recognize that in some varieties it is more 

 readily held within the flesh than in others. That is, when the skin of 

 some varieties is removed, the juice of the aril remains entirely within 

 the flesh whereas in other varieties the juice tends to run out into the 

 skin or shell as it does in some grapes. The Chinese term co\ering 

 this quality is kan chieh (k"n kit &8g) which literally means ''dry 

 and clean;" and of the many different characteristics of the lychee, 

 this is one of the most highly prized by the Chinese. These juices 

 they speak of as "water" which they say is " much" or "little. " 

 The Chinese also have a term to cover that part of the fruit which 

 we speak of as the rag. This they call cha (jff) which they say is 

 "much" or "little" and which largely determines the quality of 

 the fruit. It is the small amount of rag which gives the lychee its 

 superiority over the more tropical rambutan. 



