Fresh lychee, candied ginger, and freeze-dried rambutan
with mascarpone cream.
with mascarpone cream.
“Lychees on the Windowsill”
My contribution to CLICK photography event.
The theme: au naturel (food in its natural state).
The theme: au naturel (food in its natural state).
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Even if I don’t like lychee nuts, who could resist something that looks this good. Love the martini glasses and how you used them.
Psychgrad and I have awarded you the Excellence award. Please visit Equal Opportunity Kitchen at http://www.eatfordinner.blogspot.com for details
I had no idea what a rambutan was! It sounds like something you’d take a nap in 😉
Nice shots, LoriLynn. You have a good eye (but we all knew that, didn’t we?)
Hi Recipegirl – I think you are from Southern California? You can get them at Trader Joe’s in the summer. Do you like Viognier wine? The lychee tastes of honey and perfume, kinda like the wine. And it is fun to eat, you just peel the skin and you have a nice fruit, but do not eat the pit.
OK, rambutan is a fruit from Southeast Asia. It looks like a strawberry with long whiskers. I don’t think the fresh ones can be imported into the U.S. but you can buy the freeze-dried fruit here. We enjoyed many exotic fruits when we were in Thailand.