Lychee
Fruit Information for Lychee
LYCHEE
| Plant | Leaf | Bloom | Young Fruit | Mature Fruit |
|---|---|---|---|---|
 |  |  |  |  |
| Common Name: Lychee | Scientific Name: Litchi chinensis | |||
| Other Names: Litchi, Leechee, Lichee, Lichi. | ||||
| PH Range: between 5.5 and 7.5, doing best at the low end of this spectrum. | Salt Tolerance: ??? | |||
| Cold Tolerance: Damaged at 29 F, Killed at 27 F. Mature trees can withstand down to 25 F. Young trees are killed by light frosts. | Soil Type: Well drained soil that is rich in organic matter. | |||
| Size: 40 ft. high | Varieties: Amboina, Bengal, Brewster, Groff, Hak ip, Kwa Luk, Mauritius, No Mai Tsze, Tai Tsao | |||
| Comments: Native to Southern China. They require seasonal temperature variations for best flowering and fruiting. A certain amount of winter chilling is necessary for flower bud development. Most varieties need between 100 and 200 hours of standard chilling (32° - 45° F). The fruit must be allowed to fully ripe on the tree. Lychees can be stored up to 5 weeks in the refrigerator. They can also be frozen or dried. They do start to deteriorate within 3 days at room temperature. | ||||
