Frozen Lychee – Capturing the Essence of Summer, Ready to Conquer International Markets
As the lychee season lasts only a few fleeting weeks each year, frozen lychee serves as the “ticket” to keep this beloved fruit present year-round in kitchens, beverages, and desserts worldwide. Harvested at peak ripeness from renowned growing regions such as Bac Giang and Thanh Ha (Hai Duong), the lychees are quickly processed and frozen using advanced technology, preserving their natural sweetness, aroma, and juicy texture.
The product is available in two forms: whole lychee (with skin and seed) and seedless lychee flesh. Each variant offers distinct advantages: whole lychees suit processors aiming to maintain the fruit’s natural appearance, while seedless lychee flesh offers convenience for end-users, ready to be enjoyed in smoothies, fruit teas, yogurts, pastries, or premium desserts. Both forms are individually quick frozen (IQF) – a technique that freezes each fruit separately, preventing clumping and damage, while preserving the translucent white color and crisp texture characteristic of fresh lychee.
Frozen lychee is more than just a seasonal processed fruit; it is a strategic choice for importers seeking a stable supply of tropical fruit that meets strict food safety standards and allows long-term storage. The product is currently exported to demanding markets such as Japan, South Korea, the European Union, and Australia, where consumers cherish lychee but face constraints due to seasonality and geographic distance.
More than a simple fruit, frozen lychee exemplifies the advancements in Vietnam’s agricultural value chain – from cultivation to processing, preservation, and distribution. It is how the beloved lychee from home continues to tell its story on dining tables worldwide, unrestricted by time or space.