But ultimately many people prefer longans. To open rambutans and pulasans, partially cut through the skin, or just break open using a strong thumb-nail. Lychees may be dried within their shells. The sun dried lychee is well known as lychee-nut and this was the only form in which lychees were available prior to about 1950. In taste and texture these are similar to a date.
Canned lychees are readily available.
The longan does not require the addition of sugar and retains flavour better than lychee or rambutan. Either of the three fruit is an excellent addition to fruit salads, but they are also quite versatile as shown in some of the main course recipes. All three fruit may be kept at room temperatures for only two or three days. The longan is enveloped in a smooth, beige-brown, leathery skin. Nonetheless the fruit is highly perishable unless special precautions are taken, such as reducing fruit temperature immediately after harvest.