Yummy Food Project Timeline: Monday through Wednesday you will have workdays to find your information and create your informational sheet. Thursday you will present your findings. Friday we will taste test a variety of foods. Guidelines: This is an individual project. You may not complete it with a partner. First select a food: fruit, vegetable, nut, etc. Your food must be approved by Mrs. Willis. You may not choose the same food as another student. Next, find information about your food using reliable sources. Include the following facts about your food: country of origin production or growth information nutritional information five interesting facts Lastly, you will need to find a recipe using your food. Make sure that it is something you can easily recreate in your kitchen at home. You will bring this dish in on Friday.

Helpful Links Fruit Info: Vegetables Info: Other: Recipe Sites:

Lychee Origin: Kwangtung Province, China Hawaii Florida 1883 Lychees are grown on trees. They grow well in warm, humid areas with little frost. However, a certain amount of chill is necessary for bud development. Lychees take 140 to mature. The edible section of the fruit is called an aril. It is white and juicy. One ounce of lychee fruit contains about a third of your recommended value of Vitamin C. The Chinese poet, Su Shih, wrote poems about Lychee. One claimed he ate 300 per day. Lychee fruit is only in season from November to March. In Chinese culture, the lychee is a symbol of romance and affection. There are nine types of Lychees that are cultivated. Examples are Brewster, Groff, and Hak Ip. You should not eat the lychee’s shell. It is rough and leathery. One of the lychee’s nicknames is “Chinese Strawberry” because of it’s color. To eat Lychee, squeeze the shell to pop out the aril. Discard the black seed inside.

Strawberry-Lychee Shortcake 1 pint sliced, fresh strawberries 4 tablespoons sugar 1 cup ricotta cheese 1 can lychees or 2 cups fresh lychees 6 individual sponge shortcakes In a small bowl, crush half of the strawberries. Add remaining strawberries and 2 tablespoons sugar. Refrigerate until ready to serve. In a second small bowl, combine ricotta cheese, lychees and remaining sugar; blend well Place shortcakes on serving plate and top each with cheese-lychee mixture. Spoon strawberries over filled shortcakes.