Nutritional values per 100 g
Calories: 38; carbohydrates: 10 g; fat: 0.0 g; protein: 1 g. Rich in vitamin C.

Buying
The fruit should give when pressed gently; avoid any with too many black marks.
It should feel heavy and the shell should be intact.

Storing
Place in the vegetable crisper of the refrigerator.
May be frozen in its shell in a sealed container.
Peeled and seeded, it can be canned or poached in syrup or simply dried.

Preparing
Remove the outer shell and seed. Longans can be eaten as is, or used in various preparations.

Cooking
Use plain, once peeled and seeded.

Longans can be used like lychees and are excellent in a fruit or savory salad.
They can be poached in syrup, with rose water (1 tsp. per 1 1/4 cups water).

Enjoying
Ackee is the national fruit of Jamaica, and is part of the national dish - Ackee and Saltfish
once boiled for 20 minutes it has the consistency and look of scrambled egg!

Veal sweetbreads with longans and grapes
Reduce 1/2 cup maple syrup until lightly caramelized; add 1 tbsp. butter and a minced French shallot; sauté the blanched sweetbreads until they begin to color; deglaze the pan with rice vinegar; transfer the sweetbreads to the oven for 10 minutes; brown the peeled, seeded longans and grapes in the pan with the cooking liquid; strain and set aside; finish the sauce with some reduced veal stock.

Pork tenderloin with longans and roasted endive
Marinate the pork tenderloin in white wine, tamari sauce, honey, shallot, ginger and garlic; cut into small slices and cook; meanwhile, reduce the marinade and poach the longans in it; roast the endive in butter and honey; serve the longans on the endive with the cooking liquid reduced with veal stock.

The Vietnamese usually stuff longans with lotus seeds poached in syrup. You can stuff longans with a mixture of crushed nuts mixed with honey and butter.