Just like pineapple, mango, pomaceae and orange, there is another tropical fruit that we like to eat. It is basically a simple spicy pickle that is eaten as a snack by both children and adults, the latter usually when enjoying a “drink”.
You will need…
1 pound lychees (peeled)
1/3 teaspoon sea salt
1/4 teaspoon black pepper
1 lemon (juice)
1 large garlic clove (It was crushed)
1 teaspoon crushed chili flakes (Chinese)
1 large Chadohong leaf (Culantro) – Chopped
1 tablespoon chives (finely chopped)
Note! Check out the video below for a more detailed explanation of the recipe: If you’re making this recipe gluten free, please check the full list of ingredients to ensure it meets your gluten-free dietary requirements.
Wash and peel the lychees, wash them again, drain and place in a large bowl.
Add all ingredients and mix well.
If you can’t get hold of chadon beni (coriander), you can also add 2 tablespoons of finely chopped coriander (cilantro), if you have lime instead of lemon you can use that too, and if you can’t get hold of finely chopped Chinese chillies, use Scotch bonnet or your favourite hot chilli, as much as you can stand.
You can mix it up and enjoy it straight away, but we recommend leaving it in the fridge for about 30 minutes to allow the lychees to absorb the flavors.
