Lychee's quieter cousin. Tan-brown shell, translucent grey-white flesh, single dark seed staring back like a dragon's eye. Less floral than lychee, more honey-musk, just as delicate.
Ripening & storage
Non-climacteric — eat as-is- Ripeness cue
- Tan skin firm and intact; heavy for its size.
- Storage
- Refrigerate immediately; 5–7 days max.
About Longan
Longan (Dimocarpus longan) is the lychee's first cousin — same Sapindaceae family, same tan-shelled silhouette, same translucent flesh around a single dark seed. The Chinese name literally translates to 'dragon's eye' for the way the black seed peeks through the white flesh when the shell is broken open. Cultivation is concentrated in southern China, Thailand and Vietnam, with the UK season tracking the Asian summer.
The shell is brittle tan-brown rather than red and snappy; it cracks under thumbnail pressure. Inside, the flesh is firmer than lychee, with a flavour profile that trades lychee's rose-perfume for a deeper honey-musk sweetness. Less aromatic, less floral, more straightforwardly fruity — which makes longan the lychee for people who find lychee too perfumed.
Ripe when the tan skin is firm and intact; heavy for size. Crack with a thumbnail, pop the flesh into your mouth, work around the seed. Refrigerate immediately on arrival; eats cold within 5-7 days.
How to eat
Below are the general steps that work across most kitchens. The description above is the source of truth for any cultivar-specific detail — cross-check before you cut.
1. Check ripeness
Use the cues in the description above. As a rule, exotic fruits do most of their ripening off the tree — give them a day or two at room temperature if they feel firmer than expected.
2. Wash and chill
Rinse under cold water, pat dry, and chill before serving. Cold flesh holds shape better when sliced and brings the aromatic notes forward.
3. Cut, scoop or peel
Follow the technique described above. If in doubt, halve crosswise with a sharp knife and taste a spoonful before committing to a full prep.
4. Pair simply
A squeeze of lime, a pinch of salt, or a drizzle of honey will lift almost any tropical fruit. Match strong cheese, cured meats or yoghurt for a board; keep flavours minimal when the fruit is the star.
From the Soapberry family (rambutan, lychee): Crack the rind at the seam with a thumbnail, squeeze the flesh out of the shell, eat around the seed.
Buy this fruit
Sourced ripe and graded by hand. UK next-day delivery on every order placed before the daily cutoff.