Lychees: from Jell-O to martinis

I am always pleasantly surprised when I ask my Caucasian friends if they like lychees.  I think this tropical fruit has a very distinct flavor and texture that you either love or hate.  But almost everyone I have asked has said, “Oh, I love lychees!”  Shame on me for underestimating the worldliness of my friends’ palates.

One of my most distinct childhood associations with lychees was when I was about seven years old.  My Uncle Mike was a bachelor in his mid 20s and had invited my family over to

dinner at the tiny apartment he had just rented.  Even then, I was very impressed that this single guy attempted to cook for his older sister’s family of six.  I only remember two things from this meal:  oven-baked pork chops coated with Shake’n Bake.  And a pan of red Jell-O filled with lychees.  It kind of looked like a sea of eyeballs suspended in red goo.  I’m not sure how he came up with that idea, but it was good.  And I still love lychees.  But now I prefer them in martinis, rather than Jell-O.  (Sorry, Uncle Mike!)