Lychee (Indian, Layering) Fruit Plant

lychee is known as the queen of fruits because of its tastiness, scrumptious and abundance of nutrients

The lychee (Litchi chinensis) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical tree native to the Guangdong and Fujian provinces of China, where cultivation is documented from 1059 AD. China is the main producer of lychees, followed by India, other countries in Southeast Asia, the Indian Subcontinent, and South Africa.

A tall evergreen tree, the lychee bears small fleshy fruits. The outside of the fruit is pink-red, roughly textured and inedible, covering sweet flesh eaten in many different dessert dishes. Since the perfume-like flavor is lost in the process of canning, the fruit is usually eaten fresh.

Fruits vary in shape from round to ovoid to heart-shaped, up to 5 cm long and 4 cm wide (2.0 in × 1.6 in), weighing approximately 20g. The thin, tough skin is green when immature, ripening to red or pink-red, and is smooth or covered with small sharp protuberances roughly textured. The rind is inedible but easily removed to expose a layer of translucent white fleshy aril with a floral smell and a fragrant, sweet flavor. Since the perfume-like flavor is lost in the process of canning, the fruit is usually eaten fresh.

FERTILIZING
There is no great emphasis on fertilization in India. It has been established that a harvest of 454.5 kg removes approximately 1.3 kg K2O, 454 g P2O5, 454 g N, 340 g CaO, and 1/2 lb (228 g) MgO from the soil. It is judged, therefore, that applications of potash, phosphate, lime, and magnesium should be made to restore these elements.

HARVESTING
Fruit are harvested by cutting the main stem bearing the fruit clusters several inches behind the fruit cluster. Fruit may or may not be detached from the fruit clusters before storage. The ripe fruit is sweet, plump, and of the size and color characteristic of the cultivar. Fruit picked while immature is not sweet and has poor flavor.