The lychee bears fleshy fruits that mature in 80–112 days depending on climate, location, and cultivar. Fruits vary in shape from round to ovoid to heart-shaped, up to 5 cm long and 4 cm wide (2.0 in × 1.6 in), weighing approximately 20 grs.The thin, tough skin is green when immature, ripening to red or pink-red, and is smooth or covered with small sharp protuberances roughly textured. The rind is inedible but easily removed to expose a layer of translucent white fleshy aril with a floral smell and a fragrant, sweet flavor.The skin turns brown and dry when left out after harvesting. The fleshy, edible portion of the fruit is an aril, surrounding one dark brown inedible seed that is 1 to 3.3 cm long and 0.6 to 1.2 cm wide (0.39–1.30 by 0.24–0.47 in). Some cultivars produce a high percentage of fruits with shriveled aborted seeds known as ‘chicken tongues’. These fruit typically have a higher price, due to having more edible flesh. Since the perfume-like flavor is lost in the process of canning, the fruit is usually eaten fresh