Tropical fruits are not local to England, but many buy them in supermarkets then don’t know what to do with them, or how to use up leftovers. Here are a few good ideas for zero waste recipes! Coconut, Lime & Lychee Mocktail (Heartful Table) is easy to make in a blender, and only needs a few ingredients. Create the lime coconut glass rim, and it looks like you’ve ordered this at a posh bar!
Avoid lychees if you have diabetes or are allergic to birch, sunflower seeds and plants from the mugwort family (or latex). Use vegan butters with no palm oil. Use a reusable silicone baking liner or unbleached parchment paper (in compostable packaging). Keep recipes away from pets, due to toxic ingredients.
Native to China, these little clear fruits have spiky shells, with hard brown seeds that are toxic. The fruit itself is sweet, and is often turned into sorbet or jam. The taste is a bit like pear or watermelon, while some say it tastes like ‘grapes with a hint of rose’.
Lychee Sorbet (That Delicious Dish) is a refreshing simple dessert, with a sweet and fragrant taste. Very simple to make as it just uses lychees, lemon, sugar and water.
Lychee Coconut Jelly (Christie at Home) is a simple 3-ingredient dessert that lasts a few days in the fridge. It uses This uses canned lychees, so ideal if you have a lonely can, languishing in the cupboard (or just sub with fresh and juice).
