How to Cook with Canned and Fresh Lychee: Cocktails, Salads, and More | Eater

"At the Michelin-rated Houston restaurant Musaafer, chef Mayank Istwal describes lychee’s flavor as a blend of grape, pear, and rose water with natural, balanced sweetness and a subtle citrusy tang, and he uses it widely — in sorbets, puréed fresh for panna cotta, simmered into compote, and topping custard-filled tarts often paired with raspberries or passionfruit; Musaafer also offers a lychee ceviche featuring cured lychee, homemade tooti frooti, yuzu coconut sauce, and crispy corn, and Istwal recommends seasoning lychee with citrus, warming spices (paprika, ginger, chile), fresh herbs, and adding umami (soy sauce or sesame oil) for stir-fries to balance its sweetness." - Katrina Yentch