Longan

For other uses, see Long'an (disambiguation).

Not to be confused with Loganberry.

Longan Dimocarpus longan
Longan fruit
Conservation status
Near Threatened (IUCN 2.3)
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Sapindales
Family:	Sapindaceae
Genus:	Dimocarpus
Species:	D. longan
Binomial name
Dimocarpus longan Lour.
Synonyms
Euphoria longan Steud. Euphoria longana Lamk (1792) Nephelium longana Cambess

Dimocarpus longan, commonly known as the longan, is a tropical tree native to South and Southeast Asia, in the Indomalaya ecozone. It produces edible fruit.

Description

The Dimocarpus longan tree can grow up to 6 to 7 metres in height, and the plant is very sensitive to frost. Longan trees require sandy soil and temperatures that do not typically go below 4.5 degrees Celsius (40.1 degrees Fahrenheit). Longans and lychees bear fruit at around the same time of the year.

A peeled longan fruit

The longan (龍眼)—translated literally as "dragon eye"—is so named because it resembles an eyeball when its fruit is shelled (the black seed shows through the translucent flesh like a pupil/iris). The seed is small, round and hard, and of an enamel-like, lacquered black. The fully ripened, freshly harvested shell is bark-like, thin, and firm, making the fruit easy to shell by squeezing the fruit out as if one is "cracking" a sunflower seed. When the shell has more moisture content and is more tender, the fruit becomes less convenient to shell. The tenderness of the shell varies due to either premature harvest, variety, weather conditions, or transport/storage conditions.

The longan is listed as Near Threatened on the IUCN Red List.

Culinary uses

The fruit is edible, extremely sweet, juicy and succulent in superior agricultural varieties, and apart from being eaten fresh, is also often used in East Asian soups, snacks, desserts, and sweet-and-sour foods, either fresh or dried, sometimes canned with syrup in supermarkets.

Dried longan, called guìyuán (桂圆) in Chinese, are often used in Chinese cuisine and Chinese sweet dessert soups. In Chinese food therapy and herbal medicine, it is believed to have an effect on relaxation. In contrast with the fresh fruit, which is juicy and white, the flesh of dried longans is dark brown to almost black. In Chinese medicine the longan, much like the lychee, is thought to give internal "heat" (上火).

Cultivation

Potassium chlorate has been found to cause the longan tree to blossom. However, this causes stress on the tree if it is used excessively, and eventually kills it.

See also

• Soapberry
• Lychee
• List of fruits

External links

• Fruits of Warm Climates: Longan
• Longan Production in Asia from the Food and Agriculture Organization of the United Nations