Lychee: Beauty and Taste More than Skin Deep

Late summer to early fall, our lychee fruit begin to ripen. The tree is very special to us for two reasons: it was an air layering from a lychee tree planted by the late Kate Sessions, the great horticulturist who designed San Diego's Balboa Park and was responsible for introducing many plants to San Diego from all over the world; and the layering was a gift from another renown horticulturist and dear friend, Bill Nelson. By September, the pale green or pink fruits magically transform into ruby-red jewels hanging like decorative, clustered baubles against the backdrop of glistening green foliage. Because their pebbly, outer shells are so tough, birds leave them alone and so far, thankfully other varmints have steered clear of them as well. When you peel the shell, inside is a translucent white fruit that is so sweet and juicy, it is like tasting a tropical ambrosia. Hardy in USDA zones 9b to 11, lychee fruit is not only gorgeous to look at, but oh so delicious!