Many plants prosper in Hawaii's mild, sunny climate. The long list of contented species includes lychee, or Litchi chinensis, perhaps best known for the flavorful ice cream you can often find at Asian restaurants. The fruit's sweet, slightly firm flesh—which has a texture somewhat like that of a peeled grape—can also be eaten fresh or made into elegant sauces, distinctive jams or jellies, and more. Because Hawaii's climate doesn't precisely match that of lychee's southern China origins, varieties like Kaimana, selected especially for the Island State, are still the best option for growers there.
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