ASIAN LYCHEE
Since its wild existence in southern China was first recorded nearly 1,000 years ago, the lychee fruit has gone from being a rarity favored by emperors and their courtiers to a standard ingredient in kitchens across Southeast Asia. The brightly-colored "nuts" – as they’ve often been known – are prized for their delectably sweet flesh and honeyed nectar, and they add a succulent depth to any number of Asian dishes. To create a suitably sparkling fragrance, we combined the lychee’s exotic essence with several other staples of Asian cuisine: juicy mango, fresh papaya, spicy cilantro, and crisp green coconut leaves. The result is an incomparably lush tropical treat. |
