This is the first time I have bought fresh lychees. And they were worth it. The canned ones are just a shadow of the fresh ones.
So if you see these little beauties at your greengrocers, pick up some and give them a go.
They are a bit fiddly to prepare. First you have to peel off the tough pink outer skin. Then you have to remove the smooth hard stone in the middle. I got some right so that they curled back together and looked nice and others fell apart a bit. But it all tasted nice.
I served them freshly peeled with a dollop of mascarpone cream. That is equal quantities of mascarpone and double cream just stirred together. I also put a few basil leaves along with some peel on the plate for a pop of colour.