Lichee vs. Lychee — What's the Difference?

Appears in regional dialects or specific cultural discussions.

The fruit characterized by a rough, red outer skin and juicy, translucent interior.

Represents the same botanical species as lychee, Litchi chinensis.

Often used in culinary contexts globally for its distinctive flavor.

Sometimes seen in the context of historical trade.

A tropical fruit from the soapberry family, known for its sweet taste.

An alternate spelling for lychee, referring to the same fruit.

A common ingredient in Southeast Asian desserts and beverages.

Occasionally used in poetic or literary contexts.

Cultivated primarily in tropical climates like China, Thailand, and India.

Variant of litchi.

Lychee (US: LEE-chee; UK: LIE-chee; Litchi chinensis; Chinese: 荔枝; pinyin: lìzhī; Jyutping: lai6 zi1; Pe̍h-ōe-jī: nāi-chi) 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 southeastern China, where cultivation is documented from the 11th century.

Alternative form of lychee

An evergreen tree (Litchi chinensis) native to China, cultivated for its bright red fruits with sweet white pulp surrounding a large seed.

A Chinese tree (Litchi chinensis) cultivated especially in the Philippines and India for its edible fruit, the litchi nut; sometimes placed in the genus Nephelium.

The fruit of this tree.

A Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried.

The dried fruit of this tree. Also called lychee nut.

Chinese tree cultivated especially in Philippines and India for its edible fruit; sometimes placed in genus Nephelium

The Chinese tropical fruit tree Litchi chinensis, of the soapberry family.

Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried

That tree's bright red oval fruit with a single stone surrounded by a fleshy white aril.

A soft pink-red colour, like that of a lychee rind (also called lychee red).

See Litchi.

Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried

No, they are the same fruit and thus have the same nutritional profile.

Yes, since they refer to the same fruit, they can be used interchangeably in recipes.

Lychees are typically grown in tropical regions like China, Thailand, and India.

The main difference is spelling; "lychee" is the more commonly accepted and used spelling, while "lichee" is a variant.

"Lychee" has become standardized in both commercial and scientific contexts, making it more prevalent.

Lychees should be stored in a cool, dry place and can be refrigerated to extend freshness.

Lychee is commonly used in desserts, cocktails, and fruit salads.

Yes, but individuals with allergies to other soapberry family fruits should proceed with caution.

To peel a lychee, make a small slit in the skin and then peel it away to expose the fruit inside.

Variations in transliteration from Chinese to English over time have resulted in different spellings.

Yes, lychee is popular in beverages, especially in flavored teas and tropical cocktails.

Yes, lychee holds significant cultural importance in many Asian countries, often associated with love and romance.

Lychees are seasonal and typically available in the late spring and early summer.

The texture of lychee fruit is juicy and gelatinous, similar to grapes but slightly firmer.

Lychee trees thrive in warm, humid climates with well-drained soil.