Below are some delicious lychee recipes shared by Ms. Ha Viet Anh so that everyone can try something new for their family.
The lychee tree in Ha Viet Anh's maternal hometown is laden with fruit.
Lychee and chia seed tea
Ingredients: Fresh lychee, chia seeds, tea (you can use tea bags, loose leaf tea, or fresh tea leaves); rock sugar or honey.
Making:
- Peel the lychees, remove the seeds, and only use the flesh.
Steep the tea in boiling water for 15 minutes, then strain and let it cool.
- Soak chia seeds for 5 minutes before consuming.
- Pour tea into a cup, add lychee pulp and chia seeds, add a little rock sugar or honey to taste, and enjoy. You can add ice if you prefer a cold drink.
Lotus seed and lychee tea
Ingredients: Fresh lychees, lotus seeds, palm sugar (or rock sugar or your preferred type of sugar).
Making:
Peel the lychees, remove the pits, and only use the flesh. Note that to maintain the round shape of the lychee, peel 1/3 to 1/2 of the fruit, use a small, sharp knife to carefully remove the pit, and then peel the remaining skin to prevent the flesh from getting crushed.
Steam or boil lotus seeds in a little water for about 10-15 minutes until cooked through. Take some of the lotus seeds and stuff them into the peeled and pitted lychees.
Boil palm sugar or rock sugar syrup, add the remaining lotus seeds and simmer until they absorb the sugar. Once the syrup boils, add the lychees stuffed with lotus seeds. Wait for it to boil again, then remove the lychee and lotus seed balls and place them in a bowl of ice water to maintain the crispness of the lychee flesh. Ladle the syrup, lotus seeds, and the lychee and lotus seed balls into a bowl, add a few ice cubes if desired, and enjoy.
Lychee butter cream
Ingredients: 10 lychees; 100g ripe avocado; 50g fresh coconut; 50g peanuts; 1 container of yogurt; 100ml fresh milk; 100ml coconut milk
- Equipment: Silicone ice cream mold (square or rectangular molds can be used instead, as long as they are freezer-safe).
If you don't like sweet things, you can use unsweetened fresh milk or unsweetened yogurt.
Making:
Step 1: Prepare the ingredients:
- Peel the lychee and tear it lengthwise into small slices.
- Peel the avocado, remove the pit, and cut it into small cubes.
- Shredded coconut;
- Roasted peanuts, crushed into small pieces.
- Combine fresh milk, yogurt, and coconut milk in a large bowl and stir well.
Step 2: Shaping the ice cream:
- Arrange a layer of cloth at the bottom of the mold, followed by a layer of butter, then spoon the mixture over the cloth and butter, and finally add a layer of coconut and peanuts on top.
- If you don't have an ice cream mold and are using a rectangular mold, arrange the layers in the order shown above until the container is full, with the top layer being coconut and peanuts.
- Place the ice cream molds or containers in the freezer for 6-8 hours before serving; before eating, let them cool in the refrigerator for 30 minutes before cutting and enjoying. For ice cream on a stick, simply remove the ice cream from the tray and eat.
Lychee salad
Ingredients: Fresh lychee, avocado, onion, sweet bell pepper, herbs.
Making:
- Peel the lychees, remove the seeds, and tear them into 3-4 pieces.
- Peel the avocado and cut it into small pieces.
- Peel the onion and slice it thinly into strips.
- Remove the seeds from the bell peppers and cut them into small pieces.
- Wash and chop the herbs finely.
Mix together the lychee pulp, butter, bell peppers, onions, cilantro, sesame sauce or mayonnaise, and enjoy.
Source: https://phunuvietnam.vn/4-cong-thuc-don-gian-de-lam-mon-ngon-tu-qua-vai-20250623173924353.htm
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