@wendythefoodscientist: This is longan, dragon's eye. It's one of my childhood favorites because it was very rare. Growing up in a Cantonese-Vietnamese household in the Netherlands, I could only eat longan every other year when we visited family in Vietnam. So when I could, I made sure to eat as much as possible. The name dragon’s eye comes from the inside: once peeled, the dark seed sits in the translucent flesh, resembling a dragon’s eye. My favorite way to eat it is fresh as fruit. Or in herbal drinks and soups. It has been used for centuries, both fresh and dried, for its health benefits. I like this herbal drink combination: Longan – Sweet, floral Chrysanthemum – Bitter, mildly astringent, herbal, floral, with a cooling finish Jujube (Chinese date) – Sweet, honey-like, caramelized sugar notes, light malt, subtle fruity undertones Roselle (Hibiscus) – Sour / tart, cranberry-like acidity, red berry notes, slightly astringent Bael fruit – Sweet, mildly astringent, earthy, herbal, with notes of marmalade, dried fruit, and vanilla When you combine these five, it is perfectly balanced. #longan #herbaldrink

wendythefoodscientist

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Sunday 25 January 2026 14:17:39 GMT