Longan Season

When shopping at Thai markets these days one will most likely come across a small round fruit with light brown skin and 2-3cm in diameter, which is known in the West as longan fruit, and referred to as ‘lamyai’ (ลำไย) in Thai language.

Being a native to southern China, the longan (literally ‘dragon eyes’) derives its name from its resemblance to an eyeball when it is shelled. This is because the light-brown skin encloses translucent, juicy soft flesh around a single black inedible seed that bears a certain similarity to a pupil.

The fruit grows on trees that can reach up to 12 metres in height, and is found in many Southeast Asian countries, such as in Thailand, where it is a major crop that constitutes the main source of income for many farmers and is in fact the country’s greatest fruit export in monetary terms.

Longan contains several vitamins and minerals, including iron, magnesium, phosphorus and potassium, and large amounts of vitamins A and C. Studies have shown that the fruit may have anti-oxidant and liver-protective properties. In Chinese medicine the longan is used as a blood tonic, to nurture the heart, and to add luster and beauty to the skin. It is further considered a major aphrodisiac for both men and women.

The longan can be consumed in many forms. If not eaten raw, the fruit is used in many Thai desserts and sweet-sour foods, or preserved in syrup. In its dried form, the ‘lamyai’ is a delicious snack, that can be further processed into a refreshing beverage. Another delicacy is longan wine with its unique, distinctive taste.

Our favorite Thai dessert made from longan is the following, available at local markets and selected Thai restaurants:

Sticky Rice with Longan (‘Kao niao lamyai’ ข้าวเหนียวลำไย): Ripe longan on sweet sticky rice with coconut milk.

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