Longan, differently called the “dragon eye” or a fertile, is a fruit from Thailand, Malaysia, southern China and Taiwan. In these countries they eat him in power, and in Poland he is little known and rare. It’s time to know the most important information about this unique fruit.
Longan is a fruit with a spherical shape and a diameter of about 2.5 cm. It has a thin, leather skin with a yellow-brown color. To get to its interior, we must gently squeeze the pulp from it so that the skin breaks.
The flesh is transparent with a texture similar to a grape, but with a dark stone. It resembles a “dragon eye”, which is why it received just such a colloquial name.
Longan comes from the same fruit family as, which is why he has a very similar taste for it. So we can enjoy juicy and sweet flesh with a slightly dact note. However, we do not eat stones or skin.
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The feast is low in calories because in 100 g it has only 60 kcal. In such a portion there is 1.3 g of protein, 0.1 g fat, 15.1 g of carbohydrates and 1.1 g of fiber.
Longan is rich in vitamins: C and group B, as well as minerals, i.e. potassium, phosphorus, magnesium. We consider him a source of antioxidants, including polyphenols, flavonoids and organic acids.
This little popular fruit strengthens immunity and helps regulate blood pressuretherefore protects against hypertension, stroke, atherosclerosis. In addition, regular consumption of “dragon’s eye” reduces the risk of colorectal, prostate or breast cancer.
Longan contributes to the improvement of the skin condition. It helps in its regeneration and also delays the aging process. All because it complements the said vitamin C, and thus accelerates the production of collagen.
Sometimes Longan appears in supermarkets, both in the form of fresh and dried fruit and even preserves. However, the easiest way to order it in online stores.
Longan is most often eaten. You can also add it to cocktails, salads, porridge, desserts or baking.
If we pour the fruit with water, then the brew will be created. It is also worth adding them to tea. They taste great in combination with spices.
The feature is also used in the production of tinctures. An interesting fact is that in Thailand it is made of sweet wine, using not only the pulp, but also seeds.
