Australia has the longest lychee production season in the world producing fruit from late October to late March. The lychee is a subtropical fruit. It is oval to round in shape and about the size of a walnut. Its thin, red bumpy skin is easily peeled to reveal a white, juicy, translucent ball of firm jelly-like flesh that surrounds a shiny brown seed. The flesh is sweet and delicately flavoured with a texture similar to a grape.
Australian growers do not use sulphur dioxide to retain skin colour so Australian lychees are always fresh, sweet, juicy and natural.