Address: Array
Binding: Misc.
Brand: Roland
Country: Asia
Label: Roland
Manufacturer: Roland
Publisher: Roland
Size: 20 oz
Studio: Roland

Roland Lychees are sweet delicately flavored fruits that have a crisp, sweet opalescent white, juicy flesh that has the texture of a firm jelly. The taste is deliciously sweet and unique. Roland Lychees are often used in for Chinese and Thai stir-fry dishes and savory soups. They can also be used as a dessert.

Customer Rating:
Summary: New Year's Resolution - Eat More Lychees
Comment: Lychees are a delicious fruit we used to eat in Africa and the taste is somewhere between a delicate sweet honey and the combined texture of a pineapple and a peach. They are a creamy white fruit with a hard thin shell.

They are definitely enhanced when you empty the liquid into a saucepan and add in passionfruit juice. Once you reduce the liquid, you can then soak the Lychees in the syrup overnight for a delicious passionfruit flavored Lychee fruit treat.

The Lychees can be sliced and used in exotic sauces served over Salmon. Why just the other night there I was wondering what to do with half a can of Lychees and the idea occurred to me. The recipe uses three Lychees and ingredients like mango chutney and Cabernet Sauvignon.

So to make the Salmon with the Chutney Glaze, fry the salmon in butter or prepare any way you like. If you have a salmon rub or fish spice, you can use it to season the salmon before cooking. I put on rice right when I start to cook the salmon.

The glaze can be made in the same pan. Mix together 1 teaspoon mango chutney, ¼ teaspoon orange zest (remove from orange with a zester), the freshly squeezed juice of 1 orange, 2 tablespoons passionfruit juice, 3 sliced Lychees, dash soy sauce, a splash of Cabernet, pinch dried onions (or you could use shallots), 1/8 teaspoon tapioca ground in a mortar and pestle (thickens the sauce), French sea salt, freshly ground Tellicherry peppercorns.

Pour the sauce into the pan all at once. Add a dollop of butter if you want and then just cook until the sauce turns into a beautiful glaze. Pour over your salmon and I think you will be impressed.

~The Rebecca Review

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