Juicy and sweet lychees are available in late spring. Best eaten right out of their pockmarked blush-red skins, the creamy white flesh is quite refreshing.
- 3 cups shaved ice
- 3/4 cup grapefruit juice
- 2 pounds lychees, partially peeled
- Spread the ice evenly on a serving tray (preferably one of clear glass). Pour the grapefruit juice over the ice. Arrange the lychees over the ice and serve.
- To eat, peel the rough skin away from the fruit, enjoy the juicy flesh, and discard the pit.
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