Say Dinajpur and people think of litchi. In the month of Jyoishtho, roughly from late May to mid-June, the Bombai litchi arrives: juicy, sweet and fragrant. Later varieties such as China-3 and Bedana follow.
How to choose good litchi
- The shell is bright red or pinkish red; brown patches mean the fruit is getting old.
- The stems and leaves look fresh, not dried out.
- It feels slightly firm in the hand; leave out cracked or leaking fruit.
Storing
- Litchi spoils quickly. Do not keep it at room temperature for more than a day or two.
- In the fridge, keep it in a perforated bag or wrapped in paper: it stays good for three or four days.
- Peeled and stoned, in an airtight box in the freezer, it keeps for months.
A little care when eating
Do not eat a lot of litchi on an empty stomach, and never let small children do so. Unripe or half-ripe litchi contains substances that can lower blood sugar. Ripe litchi after a proper meal is the safe way.
In season, order Dinajpur's Bombai litchi.
